“…To address these challenges, food scientists and technologists have explored various alternatives, including the use of fat replacers, which enable to create low‐calorie food products while improving certain physical and sensory properties affected by the reduction in milk fat content (Fang et al ., 2019; Graf et al ., 2019). Fat replacers commonly used in dairy products encompass a range of polysaccharides like modified starches (Sandoval‐Castilla et al ., 2004; Lobato‐Calleros et al ., 2014; Sheidaei et al ., 2020), inulin, carrageenan, carboxymethylcellulose, pectin, and gums (Yousefi & Jafari, 2019; Gomez‐Betancur et al ., 2020; Say et al ., 2020; Huang et al ., 2020a). Additionally, milk proteins as well as diverse encapsulation systems based on emulsions and soluble biopolymer complexes have been investigated as potential fat replacers (Fang et al ., 2019; Graf et al ., 2019; Yousefi & Jafari, 2019; Li et al ., 2021, 2022; Trujillo‐Ramirez et al ., 2022).…”