Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products

Society today is calling for optimized lipid content in meat products line with health recommendations and nutritional guidelines. The product reformulation strategies offering the biggest advantages improving are based on replacing animal fat materials featuring solid-fat characteristics that created using gelling procedures containing vegetable and/or marine oils. From among different materials, special attention being paid to emulsion gels (EGs) oil bulking agents (OBAs) owing their composition technological development of healthier products. Both can be effectively used as analogues properties these reformulated EGs OBAs not adversely affected.