Advances in the Development and Application of Starch‐Based Fat Substituents in Food Products

In recent years, with the increasing incidence of obesity, hypertension, atherosclerosis, and coronary heart disease caused by excessive fat intake, rational control of fat intake has become a research hotspot in the food industry. With the increase in obesity and related metabolic diseases, an increasing number of researchers are focusing on low‐fat and reduced‐fat consumption methods, and fat substitutes have emerged. By using different fat substitutes, it is possible to both reduce fat intake and ensure the functionality of the substituted fat. Starch‐based fat substitutes are one type of fat substitute that is recognized as safe and has potential for a wide range of applications. This study reviews the progress of research on starch‐based fat substitutes, types of fat substitutes, raw materials, and the characteristics of starch‐based fat substitutes. New findings indicate that the microstructural and rheological properties of starch‐based fat substitutes can be significantly altered by specific modifications of starch, such as physical modification, chemical modification, or enzyme modification, so that they can perform better in mimicking fat taste and functionality. In addition, synergistic effects between certain starch‐based fat substitutes and other functional ingredients (e.g., dietary fibers and proteins) have been seen to not only have the fat substitution effect but also confer additional health benefits to food products. This study also briefly describes the interaction mechanism between fat substitutes and the application of fat substitutes in food products. This information will help further promote research on optimizing the structure and function of starch‐based fat substitutes and improving their sensory properties, as well as provide a theoretical basis for the development of starch‐based fat substitutes in the food industry.