Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.

对跨性别需求的驱动和饱和脂肪替代策略，模拟脂肪领域在过去十年中取得了巨大进步。脂肪模拟物包括乙基纤维素的聚合物网络，蛋白质和多糖的乳剂模板网络，极性脂质晶体的胶体和自组装原纤维网络，以及困在结晶层状中间相中的油的固体o / w乳剂。广泛的研究已经进入了用脂肪模拟物配制各种食品的过程。其中包括烘焙产品（蛋糕和层压糕点），巧克力，乳制品（奶油干酪），人造黄油和涂抹酱以及肉类产品。用于生产模拟脂肪的成分的清洁标签性质及其已证明的功能性使其成为食品中固体脂肪的有前途的替代品。