Curdlan Properties for Application in Fat Mimetics for Meat Products
نویسندگان
چکیده
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 rheological characteristics of curdlan, especially the gelling characteristics and viscoelastic properties of aqueous suspensions. In addition, nonfat sausages using a curdlan-based system were prepared and evaluated to determine the effects of curdlan as a fat replacer in meat products.
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