Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues

Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar, and their consequences. Fat replacers “mimetics” are, therefore, recently utilized in many foodstuffs to imitate the technological and sensorial functions of lipids without unhealthy side effects. Meanwhile, the shortage of structural knowledge on the technological aspect, functional properties, applications, challenges, and stability features of fat replacers-based on animal proteins (FR-AP) significantly impedes the advancement of functional and sustainable constituents. This review summarizes the use of protein microparticles, nanofibers, microgels, and oleogels as fat replacers in dairy products and dairy alternatives. We also highlighted the advantages and limitations of FR-AP to be a platform for further industrial applications and valorization. However, although the current evidence is promising, further large-scale studies are still needed instead of the pilot ones. The mechanism through which health benefits and their bioavailability are granted is also rare. Therefore, we have compiled research results from recent studies with future needs.