Abstract
Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.
Highlights
A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, or a fat replacer (Inu, Poly, corn dextrin (CD), or microparticulated whey protein (MWP))
Depending on the fat replacer, the energy density of the reduced-fat samples was between 623 kJ/100 g (151 kcal/100 g) and 865 kJ/100 g (208 kcal/100 g), and was reduced by around 27% to 47% compared to the full-fat sample
Our results showed significantly lower d32 values for all reduced-fat samples compared to the full-fat sample
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Reduced-fat food products can contribute to tackling diet-related health issues, such as obesity, type 2 diabetes mellitus, cancer, and cardiovascular diseases [1]. The demand for such products is growing worldwide, especially in the fast-food and convenience sectors. Mostly oil-in-water emulsions, are a common form of food with many applications in the fast-food industry, including sauces, mayonnaise, dressings, milk, and other dairy products. Dietary fat affects various properties in food emulsions, such as texture, creaminess, and flavor, and fat replacers must mimic the relevant properties in the reduced-fat products [2]
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