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Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics.
Food Research International, 2023Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid
Y. Soleimanian +2 more
semanticscholar +3 more sources
Advances in our understanding of the structure and functionality of edible fats and fat mimetics.
Soft Matter, 2019The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and cardiovascular disease include sedentary lifestyles and poor food choices.
A. Marangoni +4 more
semanticscholar +3 more sources
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products
Current Opinion in Food Science, 2020Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and ...
Ashok R. Patel +2 more
semanticscholar +2 more sources
Fat Mimetics in Low‐Fat Cheddar Cheese
Journal of Food Science, 1996ABSTRACT Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low‐fat cheeses without added fat mimetics and full‐fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation.
M. Drake, T. Boylston, B. Swanson
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Enzymatic hydrolysis of corn starch for producing fat mimetics
Journal of Food Engineering, 2006Abstract Fine-granule starches can act as mimetics for generating fatty mouthfeel as a phenomenon of rheology. Four kinds of hydrolytic enzymes, i.e., bacterial α-amylase, β-amylase, glucoamylase, and dextrozyme were used to hydrolyze corn starch.
Ying Ma +3 more
semanticscholar +2 more sources
Structural design approaches for creating fat droplet and starch granule mimetics.
Food & Function, 2017This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
D. Mcclements, C. Chung, Bi-cheng Wu
semanticscholar +3 more sources
Application of Complex Carbohydrates to Food Product Fat Mimetics
, 1999Except in cases of obesity, where the energy consumed had to be reduced in order to lose weight, fat in the diet and its effect on the overall health of the consumer was hardly considered to be of importance until the 1980s. Reduced-calorie foods shared a small portion of the market, which was directed toward persons with obesity or persons ...
L. Prosky, S. Cho
semanticscholar +3 more sources
Journal of Texture Studies, 2011
ABSTRACTThe functionality of two types of maltodextrins as fat mimetics was studied. Vegetable fat was replaced at levels of 16.7, 33.3 and 50% by different aqueous gels of maltodextrin: Pmdx (potato maltodextrin gel) and WMmdx (waxy maize maltodextrin gel). Vegetable fat without the addition of fat mimetics was used as a control sample.
M. Hadnađev +4 more
semanticscholar +2 more sources
ABSTRACTThe functionality of two types of maltodextrins as fat mimetics was studied. Vegetable fat was replaced at levels of 16.7, 33.3 and 50% by different aqueous gels of maltodextrin: Pmdx (potato maltodextrin gel) and WMmdx (waxy maize maltodextrin gel). Vegetable fat without the addition of fat mimetics was used as a control sample.
M. Hadnađev +4 more
semanticscholar +2 more sources
Curdlan properties for application in fat mimetics for meat products
Journal of Food Science, 2008ABSTRACT Gelling characteristics and viscoelastic properties of aqueous suspensions of curdlan were investigated by dynamic viscoelasticity measurements. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well‐regulated particle‐alignment with yield stress.
T. Funami, Hideo Yada, Yukihiro Nakao
semanticscholar +2 more sources
STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings, 2018Cristina Damian
semanticscholar +2 more sources