Fat Replacers in Meat Products

Fat Replacers

Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...

Fat Replacers

Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...

Substitution of saturated fat in processed meat products: a review.

The food industry is increasingly directing its efforts to produce and commercialize functional foods where the reduction or even elimination of saturated fat is an important goal. This situation arises from the concern of many institutions and individuals worldwide on the growth of non-transmissible diseases, particularly cardiovascular ones. This article presents a revision of the most import...

Curdlan Properties for Application in Fat Mimetics for Meat Products

been accomplished with any single ingredient except for synthetic fat. The most practical way to mimic fat is widely proposed to be by using a combination of materials, with food hydrocolloids as the main ingredient (Glicksman, 1991). Curdlan can be considered to have notable potential as a fat mimetic system by itself or in conjunction with other hydrocolloids. Our objective was to study the r...

Meat and Meat Products