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Fat replacement and reduction strategies for plant-based foods
Critical reviews in food science and nutritionGrowing interest in plant-based analogs of traditional animal products is driven by food security, environmental sustainability, animal welfare, and health concerns.
Xiaoyan Hu, D. Mcclements
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2021
A growing public demand for low-calorie foods is stimulating the researchers and food manufacturers to develop reduced-calorie products due to the recognized adverse effects of high energy diet on human health. Fat and starch are two condensed sources of energy, and reducing their intake is a major dietary goal for the consumer.
Cuixia Sun, Yapeng Fang
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A growing public demand for low-calorie foods is stimulating the researchers and food manufacturers to develop reduced-calorie products due to the recognized adverse effects of high energy diet on human health. Fat and starch are two condensed sources of energy, and reducing their intake is a major dietary goal for the consumer.
Cuixia Sun, Yapeng Fang
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Meat Science, 2019
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1).
S. L. da Silva +10 more
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Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1).
S. L. da Silva +10 more
semanticscholar +1 more source
Fat replacers and the functionality of fat in foods
Trends in Food Science & Technology, 1994Abstract Developing no- and low-fat products is a high priority for the food industry. Given the variety of fat replacers available, how does a product developer decide which to use? Fat replacers can be divided into three classes on the basis of their composition: protein-based, carbohydrate-based and fat-based.
Paula A. Lucca, Beverly J. Tepper
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Partial fat replacement in liver pâté using canola oil organogel
, 2020Partial and full replacement of pork fat with canola oil organogels was done to improve nutritional and sensory properties of liver pâte. Sensory analysis revealed that 100% replacement could not be differentiated from the control in terms of hardness ...
S. Barbut, Brian E Tiensa, A. Marangoni
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Food Chemistry
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year.
Yuanxue Gao +6 more
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In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year.
Yuanxue Gao +6 more
semanticscholar +1 more source
LWT, 2019
In this study, the effect of fat replacement by chitosan (CH), golden flaxseed wholemeal (GFW) and defatted golden flaxseed flour (DGF) on the physico-chemical, sensory and oxidative characteristics of hamburgers was evaluated.
Tiffany Prokopp Hautrive +4 more
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In this study, the effect of fat replacement by chitosan (CH), golden flaxseed wholemeal (GFW) and defatted golden flaxseed flour (DGF) on the physico-chemical, sensory and oxidative characteristics of hamburgers was evaluated.
Tiffany Prokopp Hautrive +4 more
semanticscholar +1 more source
1993
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
openaire +1 more source
Postgraduate Medicine, 1990
Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
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Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
openaire +2 more sources
Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
Journal of Food Science, 2019Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties.
S. Barbut +3 more
semanticscholar +1 more source