Formulation of Palm Oil Based Fat Replacer and Its Application on Meat Analogue

Abstract Fat replacer is food ingredients used to mimic and replace animal fat in products. The demand of low saturated products increase because health concerns related degenerative disease. Vegetable oil a liquid state must be solidified by the emulsification process. This study aims create formulate using palm olein stearin as source unsaturated fatty acid. formula was composed with vegetable concentration 30% (K1), 35% (K2), 40% (K3), 45% (K4), 50% (K5). A 15% replacers emulsion added make meat analogue. Proximate analysis from all treatments showed that analogue has water content range 53.90–57.56%, ash 2.87–3.10%, protein 9.04–15.32%, 13.22–19.13% carbohydrate 2.35–2.53%. Oil affected texture sensory properties results indicate five comply national quality standards for sausages.