“…As a result, there has been an increased demand for healthier food products, particularly those with reduced fat, carbohydrate and/or calories (Aranceta, Moreno, Moya, & Anadon, 2009;Grunert, 2006;Hoefkens, Verbeke, & Van Camp, 2011). One of the major challenges in formulating reduced-fat products is maintaining their desirable sensory and physicochemical properties once some or all of the fat is removed (Malone, Appelqvist, & Norton, 2003).…”