Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. (June 2020)

• Record Type: Journal Article
• Authors: Patel, Ashok R; Nicholson, Reed A; Marangoni, Alejandro G
• Is Part Of: Current opinion in food science. Volume 33(2020)
• Page Start: 61
• Page End: 68
• Publication Date: 2020-06
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2019.12.008
• Languages: English
• ISSNs: 2214-7993

Abstract

Highlights: Fat mimetics can be used in the manufacture of food products with minimal process modifications. Large reductions of saturated fat and elimination of hydrogenated fat can be achieved. Palm oil removal can be achieved using fat mimetics. Clean label targets can be met using fat mimetics, but general adoption will depend on legislation. Abstract : Driven 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 polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.