This book will overview the strategies for the development of fat mimetics for food applications. It will cover all the physical strategies and present the main characterization techniques for the study of fat mimetics behaviour. It will provide insight into the understanding of fat mimetics in food structure and how it will affect food products. The book is organized in 5 sections. The first section will provide a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics that will give the bases for the next sections. The historical overview will be important to understand how oleogels have appeared in the last 10 years, in comparison with protein and carbohydrate-based replacers, that have been present for more than 20 years. The structure-properties relationship in fat mimetics will highlight the most important factor when considering the development of a new structure to mimic fats. Section II will be devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III will overview the methodologies used for the characterization of the developed replacers, not only from the physical and sensorial point of view, but also in terms of the behaviour of fat replacers in the gastrointestinal tract. The examples on food products will be addressed in section IV, where examples of what has been done in the use of fat mimetics in food products will be presented.   Section V is focused on the industrial perspective, were will be presented a future perspective, some real cases of projects with the industry and a commercial perspective of some examples. It is expected that the information presented in this book will increase the scientific understanding of fat mimetics materials as well as their influence in food characteristics.

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