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Presently high fat intake and its associated health risks make the globe thinking seriously to discover a suitable alternative of animal fat. In very foreseeable future, there will be a global need of an indigenous fat-replacer for meat product. It is not so easy job to remove the fat portion from a complex food matrix while considering the flavour, mouthfeel and other organoleptic and textural properties of a food, especially meat product. Removal of fat makes the product bland, dry and ill-textured. Some fat replacers have been identified to use in meat product among which carbohydrate...