Starch-Based Fat Replacers in Bakery and Confectionery: A Systematic Critical Review of Matrix-Specific Performance, Multiscale Mechanisms, and Emerging Structured Systems

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Abstract Purpose of Review This review explores the functional roles, mechanisms, and applications of starch-based fat replacers in bakery and confectionery products. The objective is to analyze how native, modified, and enzymatically altered starches can mimic the technological and sensory roles of fat while addressing the health concerns associated with excessive saturated fat intake. Recent Findings Recent research highlights advances in physical, chemical, and enzymatic starch modifications that enhance water retention, viscosity, creaminess, and structural stability under processing conditions. Studies indicate promising applications of starch-based fat replacers in cakes, cookies, breads, and chocolate-related systems, with effects on texture, mouthfeel, flavor release, and shelf life. Novel approaches, such as starch-based bigels, oleogels, and hybrid hydrogels, are emerging as promising systems for achieving desirable sensory qualities while reducing fat content, although evidence remains more limited for other confectionery categories. Summary Starch-based fat replacers represent versatile tools for reducing saturated fat in bakery and selected confectionery products while preserving important structural and sensory attributes. Their effectiveness, however, is strongly matrix-dependent and relies on the interaction between starch design, product structure, and processing conditions. Future directions include optimizing starch modifications, developing composite systems such as hydrogel–oleogel matrices, and strengthening evidence on consumer perception, scalability, and underexplored confectionery applications.

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