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Long-term consumption of food high in fat or sugar, are mainly responsible for excess energy intake, having great impact on bodyweight. Modern lifestyles with less time to cook, and the habit of snacking between meals, make dietary recommendations impractical. In addition, low fat/sugar/salt foods are generally less appealing when compared to their standard counterpart, mainly because of the effect that those ingredients have on the palatability of food products. In the last decade major advances in development of novel food have originated from an understanding of, and control over, the food microstructure, with the aim of reducing costs and controlling sensory properties. The aim of this review is to provide an integrated view on the recent developments in the design of colloidal systems and how those structures can help to formulate the next generation of food products.

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