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Preparation of Human Milk Fat Substitutes: A Review [PDF]
Life, 2022 Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition.
Xuan Jiang +3 more
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The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard [PDF]
International Journal of Analytical Chemistry, 2019 The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties.
Joanna Bryś +6 more
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Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel [PDF]
Food Chemistry: XThis study investigated the differential effects of polyphenol-thermal synergistic modification on egg white protein in double network emulsion gels (DNEG), which endowed them with digestion-controllable properties as fat substitutes.
Renzhao Zhang +8 more
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Application of Emulsion Gels as Fat Substitutes in Meat Products [PDF]
Foods, 2022 Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Yuqing Ren +6 more
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Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications [PDF]
Food Chemistry: XDietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders.
Anyi Zhang +8 more
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Future Foods, 2022 Plant-based meat substitutes are products used to replace meat in the human diet. These products have developed from traditional whole-grain meat substitutes to products based on an advanced technology called 2nd generation meat substitutes.
Paula Albuquerque Penna Franca +4 more
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Research Progress of Fat Substitutes in Low Fat Ice Cream
Liang you shipin ke-ji, 2023 As a complex multiphase food, ice cream is composed of fat globules, bubbles and ice crystals dispersed in a semi-frozen solution. The fat content is usually 8%~16%, which plays an important role in the ice cream system. However, excessive fat intake can
FAN Jun-ying +5 more
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Foods, 2023 Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing.
Bernardo Romão +7 more
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Frontiers in Nutrition, 2022 In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of
Lu Huang +6 more
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Recent progress of fat reduction strategies for emulsion type meat products
Food Materials Research, 2022 With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists
Haozhen Zhang +4 more
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