Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for formulation of healthy processed meat products. However, it mainly composed saturated fatty acid, should be reduced by combining with unsaturated acid-rich vegetable oil. Canola oil was mixed red olein order to get benefits from both. The emulsion gel made up and canola at 30/70 (w/w) optimized using a response surface methodology. Soy protein isolate (SPI), mono diglycerides acids (emulsifier E471, EMS), inulin (INL) were selected stabilizer emulsifier aqueous phase. Based on formula optimization validation ability comminuted model system, concluded that addition levels SPI, EMS, INL required form emulsions optimal produce products 5.33%, 0.53% 3.98% (w/w), respectively.