In recent decades, the supply and consumption of sweet bakery
products with reduced energy content has increased in response to
the demand for products with a lower energy count. The rise in
cardiovascular disease and obesity and in other diet-related illnesses has led to consumers taking a greater interest in the ingredients of food products and valuing those with a reduced caloric
value more positively. One of the strategies used for this purpose is
that of removing the fat (the component that provides the greatest
number of calories) and replacing it with other reduced-energy
products (fat replacers).