Food component substitution in recipe development

What this note covers

1. Systematic approaches to food component substitution
2. Fat reduction: fat replacers, purées, gums, and modified starches
3. Sugar reduction: polyols and non-nutritive sweeteners
4. Sodium reduction: salt replacers and flavour enhancement strategies
5. Fibre enrichment: types, mechanisms, and formulation challenges
6. Protein modification: enrichment, replacement, and structural consequences
7. Evaluating the combined nutritional and functional consequences of substitution

7 sections · 14 key terms & formulas · 6 common mistakes