Fat Substitute Research Articles

Long-term abuse of a high-carbohydrate diet is as harmful as a high-fat diet for development and progression of liver injury in a mouse model of NAFLD/NASH.

Non-alcoholic fatty liver disease (NAFLD) has become the most common liver disease globally. It is caused by a complex network of factors, including diet. The hallmark of NAFLD is the benign accumulation of triacylglycerols, however, this condition may worsen into non-alcoholic steatohepatitis (NASH), a more severe form associated with inflammation and fibrosis. Currently, no therapies are available, and diet modifications are the only strategy. Although there is increasing evidence emerging about how an abuse of carbohydrates could be involved in the progression of liver injury, a comprehensive understanding of the damage induced by an enriched carbohydrate diet is still far from complete. The aim of this study was to investigate and compare the effects of a low-fat/high-carbohydrate diet (LF-HCD) with high-fat (HFD) and standard (SD) diets in a nutritional mouse model of NAFLD/NASH. Histologic, real-time polymerase chain reaction, and immunohistochemical evaluations were performed. The results showed that the prolonged abuse of both LF-HCDs and HFDs induced a significant increase in hepatic steatosis, inflammation, and fibrosis scores compared with SD. At the same time, both LF-HCDs and HFDs led to significant increases in the expression of the molecules involved in the progression of NAFLD that we assessed (perilipin, CD68, TGF-β1, CTGF, leptin, leptin receptor, and α-SMA). The present study highlighted that the simple substitution of fats with carbohydrates is not a proper strategy to prevent or mitigate the progression of NAFLD/NASH. Further studies are required to define the best nutritional strategy to prevent NAFLD and its related metabolic syndrome.

Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.)

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g.
 Keywords: cocoa butter, heating temperature, cream, turmeric

Abstract P509: Olive Oil Consumption and Risk of Cardiovascular Disease

Background: Olive oil intake has been associated with lower risk of cardiometabolic risk factors in Mediterranean populations, but little is known about these associations in the U.S. population, where olive oil intake is relatively low. Objectives: To examine whether olive oil intake is associated with total Cardiovascular Disease (CVD), coronary heart disease (CHD) and stroke risk. Methods: We included 63,867 women from the Nurses’ Health Study (1990 to 2014) and 35,512 men from the Health Professionals Follow-up Study (1990 to 2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cumulative average of intake was used in the primary analysis. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals. Results: During 24 years of follow-up, we documented 10,240 incident cases of CVD, including 6,270 CHD cases and 3,970 stroke cases. After adjusting for major diet and lifestyle factors, compared with non-consumers, those with higher olive oil intake (>1/2 tablespoon/d or > 7g/d) had 15% lower risk of total CVD [pooled hazard ratio (95% confidence interval): 0.85 (0.77, 0.93)] and 21% lower risk of CHD [pooled hazard ratio (95% confidence interval): 0.79 (0.70, 0.89)]. No significant associations were observed for total stroke or ischemic stroke. We estimated that replacing 5g of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5-7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined (corn, safflower, soybean and canola oil). Conclusions: Higher olive oil intake was associated with a lower risk of CHD and total CVD in two large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive oil might lead to a lower risk for CHD and CVD.

Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis

The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the others added 1.25% (F2), 2.50% (F3), 3.75% (F4) and 5% (F5) of FOS. The Acceptability similar to standard sample was found for hamburgers with up to 3.75% prebiotic addition. However, all formulations had acceptability index above 70%. Cooking yield, moisture retention, shrinkage and fat retention have been increased as FOS was added. Substitution of fat by FOS increased carbohydrate and fiber content and decreased lipid and calorie hamburgers content. FOS addition did not change red and yellow values, however it increased brightness of product. FOS is an ingredient with potential for addition in beef hamburger, improving physicochemical and technological parameters and with little influence on sensory characteristics.

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.

Enzymatic Preparation and Oxidative Stability of Human Milk Fat Substitute Containing Polyunsaturated Fatty Acid Located at sn-2 Position.

The development of human milk fat substitutes (HMFSs), rich in palmitic acid (16:0) at the sn-2 position of triacylglycerol (TAG) and rich in unsaturated fatty acids (FAs) (oleic acid, 18:1 and linoleic acid, 18:2) at the sn-1(3) positions, has gained popularity. In this study, HMFSs containing polyunsaturated fatty acids (PUFAs) predominantly at the sn-2 position were prepared, and their oxidation stabilities were compared. First, a non-PUFA-containing HMFS (NP-HMFS) was produced by enzymatic reactions using Novozyme® 435 and Lipozyme® RM-IM as the enzymes and lard as the raw material. Second, HMFSs, containing 10 % PUFA at the sn-2 or sn-1(3) position, were individually prepared by enzymatic reactions using lard and fish oil as raw materials. Here, sn-2-PUFA-monoacylglycerol (MAG) was extracted from the reaction solution using a mixture of hexane and ethanol/water (70:30, v/v) to produce high-purity sn-2-PUFA-MAG with 78.1 % yield. For the PUFA-containing HMFS substrates, comparable oxidation stability was confirmed by an auto-oxidation test. Finally, HMFSs containing 10 % or 2 % sn-1,3-18:1-sn-2-PUFA-TAG species were prepared by enzymatic reactions and subsequent physical blending. The oxidative stability of sn-1,3-18:1-sn-2-PUFA-HMFS was two-fold higher than that of 1/2/3-PUFA-HMFS in which each PUFA was located without stereospecific limitations in TAG. The removal of PUFA-TAG molecular species with higher concentrations of unsaturated units had a significant effect. In addition, the oxidation stability increased with the addition of tocopherol as an antioxidant. Thus, the combined use of two strategies, that is, the removal of PUFA-TAG molecular species with high concentrations of unsaturated units and the addition of antioxidants, would provide a PUFA-containing HMFS substrate with high oxidative stability.

Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

Microparticulated whey proteins (MWP) are colloidal particles widely used as a fat mimetic in several reduced-calorie dairy products. The use of MWP is widely recognized to enhance nutritional value of food products maintaining or improving sensory acceptability by the consumer. The aims of this work are to optimize the production process of MWP by evaluating temperature and homogenization pressure through a central composite design (90 °C–140 bar); and to evaluate the use of the optimized MWP in the production of reduced-fat spread and petit-suisse cheeses. Results of spread and petit-suisse cheeses elaboration with partial fat substitution (until 40% wt) and control sample without substitution showed that the magnitude of viscosity and rheology parameters were dependent on MWP concentration. Based on a sensory characteristics test, 5% low-fat spread cheese, and 10%–40% low-fat petit-suisse cheese displayed higher acceptability scores. This study confirms the potential of MWP for producing low-fat dairy products.

Incorporation of flaxseed oil in producing functional ice milk and evaluate its health effect in rats

Ice cream is a very popular dairy product throughout the world. The target of the present study is to produce a functional ice milk product rich in unsaturated fatty acids content by using different concentrations of flaxseed oil. Therefore, three different mixes of ice milk were prepared by substituting 25, 50 and 75% of milk fat (3%) with flaxseed oil. Results of fatty acid profiles of resultant plain and functional ice milk showed that the highest concentration of saturated fatty acids was present in control sample, being 63.72%, while the lowest figure was detected in F3 treatment (75% flaxseed oil substitute of milk fat), actually 21.1%. In contrast, control sample possessed the lowest value of unsaturated fatty acids, being 34.96%, while the highest concentration of unsaturated fatty acids was found in treatment F3 (77.58%). Moreover, omega-3 fatty acid content increased from 1.87% in control sample versus to 11.97% for F3 treatment. Continuously, omega-6/omega-3 ratio decreased significantly from 2.49 of control sample to 0.27 for F3 treatment. This decreases in omega-6/omega-3 ratio increased by increasing flaxseed oil substitution % in the ice milk mixes. However, decreasing omega-6 intake and increasing omega-3 are essential to improve health, prevention and management of chronic disease. Moreover, rats fed on functional ice milk reduced the levels of atherogenic indexes 1, 2 and LDL/HDL as compared to those fed on control ice milk (CII). In conclusion, health promoting could be provoked when flaxseed oil incorporated in making ice milk for up to 75% substitution of milk fat.

The Effect of Substitution of Palm Fat with Linseed Oil on the Lipid Peroxidation, Antioxidative Capacity and Intestinal Morphology in Rabbits (Oryctolagus cuniculus).

Simple SummaryBy changing the source of fat in the diet of animals, the fat content of animal products, such as meat, could be improved. The addition of linseed oil, with a high proportion of polyunsaturated fatty acids, especially n-3 α-linolenic acid, is often used in animal nutrition. Rabbit diet manipulation is effective in increasing or changing the level of fatty acids such that meat could become a functional food for humans. Since polyunsaturated fatty acids are susceptible on oxidation, an effect on animal health could arise. Therefore, we conducted a trial replacing palm fat (saturated fatty acids) with linseed oil (polyunsaturated fatty acids) in the rabbit diet to compere the oxidative status and histology of intestinal tissues. There was no significant effect in the substitution of linseed oil on the malondialdehyde concentration in urine and plasma, antioxidative capacity of water soluble or lipid soluble antioxidants, or intestinal morphology. Therefore, with an appropriate dietary strategy, the content of rabbit meat can be improved without reducing animal welfare.This experiment was conducted to investigate the effect of different dietary fatty acids (saturated or polyunsaturated fatty acids) supplementation on the oxidative status and intestinal morphology of adult rabbits (Oryctolagus cuniculus). Twenty-four “slovenska kunka” rabbits were randomly assigned to two different dietary treatments (12 rabbits per treatment) and fed the experimental diets between 80 and 102 days of age. The palm fat (PALM) diet with 6% palm fat and linseed (LINSEED) diets with 6% linseed oil were used. To evaluate the oxidative status of rabbits, the malondialdehyde concentration in urine and plasma and concentration of water and lipid soluble antioxidants in plasma were measured. The antioxidative capacity of the gastrointestinal tract was evaluated by measuring concentration of water and lipid soluble antioxidants in tissues and contents of the intestine. The histological structure of the small intestine and caecum was analyzed via histomorphometric analysis. No significant differences were found in either of those parameters. In summary, rabbits were exposed to high levels of polyunsaturated fatty acids with a high predisposition to oxidation, but their health and welfare were not endangered.

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.

Association between Macronutrient Intake and Excessive Daytime Sleepiness: An Iso-Caloric Substitution Analysis from the North West Adelaide Health Study.

Epidemiological evidence on the association between macronutrient intake and excessive daytime sleepiness (EDS) is scarce. Using data from the North West Adelaide Health Study, we aimed to determine the association between iso-caloric substitution of macronutrients and EDS. Data from 1997 adults aged ≥ 24 years were analyzed. Daytime sleepiness was measured using the Epworth Sleepiness Scale, a score ≥ 11 was considered EDS. Dietary intake data were collected using a food frequency questionnaire. We determined absolute and relative energy intake based on consumption of saturated and unsaturated fats, protein, and carbohydrate. Odds ratios (ORs) were used to determine the associations using log-binomial logistic regression with and without iso-caloric substitution methods, and models were adjusted for confounders. The prevalence of EDS in the sample was 10.6%. After adjusting for potential confounders, substituting 5% energy intake from protein with an equal amount of saturated fat (OR = 1.57; 95% CI: 1.00–2.45) and carbohydrate (OR = 1.23; 95% CI: 0.92–1.65) increased the odds of EDS. When carbohydrate was substituted with saturated fat (OR = 1.27; 95% CI: 0.93–1.59), the odds of EDS were increased. The odds of EDS were lower when saturated fat was substituted with unsaturated fat (OR = 0.74; 95% CI: 0.51–1.06), protein (OR = 0.63; 95% CI: 0.41–0.99) or carbohydrate (OR = 0.79; 95% CI: 0.57–1.08). While these results were consistent over different iso-caloric substitution methods, inconsistent results were found with standard regression. While substitution of fat and carbohydrate with protein was inversely associated with EDS, substitution of protein with fat and carbohydrate was positively associated with EDS. Randomized trials are needed to confirm if dietary interventions can be used to improve daytime alertness in those with EDS.

Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

AbstractObesity and cardiovascular diseases are among the most worrying health problems worldwide. Dietary habits can be catalysts for the rise of these health issues in western countries. In this work, a meat product (pork patties) commonly elaborated with a high fraction of saturated fat is reformulated with an oleogel based on linseed oil (rich in polyunsaturated fatty acids). The oleogel is used for the partial replacement of the solid fat fraction present in pork patties (H‐25 for 25% and H‐75 for 75% of replacement). Incorporation of oleogels results in the modification of the fatty acid profile and in the significant decrease of the omega‐6/omega‐3 ratio. Results show that for both degrees of fat substitution, there are no differences between the patties produced with oleogel incorporation and the control, regarding textural parameters such as hardness, cohesiveness, and chewiness. Overall, samples with less amount of oleogel (H‐25) are well classified in the acceptance and preference tests, despite the clear preference among the sensorial panel toward the control samples. These results show the feasibility of introducing oleogels as a fat replacer in the manufacturing process of pork patties, though there is still work to be done regarding some of their sensorial attributes.Practical Applications: The purpose of this work is focused on the study of the properties of meat patties after the replacement of saturated fat with a multicomponent oleogel, foreseeing the hamburger production. The results show that the oleogel incorporation in meat patties is possible at the industrial level without additional unitary steps during meat patty production. Based on this work it is possible to produce meat patties with adjusted fatty acids profiles.

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤ .05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile.

The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

Effects of palm oil consumption on biomarkers of glucose metabolism: A systematic review.

IntroductionVegetable oil is an important source of fatty acids, and as palm oil being the highest consumed vegetable oil in many countries, its high saturated fatty acid content has led many concerns on cardiometabolic health. Dietary fatty acids has also been linked to affect glucose metabolism and insulin sensitivity. This systematic review is aimed at critically evaluating the available evidence on the association of palm oil with the biomarkers of glucose metabolism as compared to other vegetable oils.MethodsWe systemically searched PubMed, CENTRAL and Scopus up to June 2018. We searched for published interventional studies on biomarkers of glucose metabolism (defined as fasting glucose, fasting insulin, HOMA, 2-hour post prandial glucose and HbA1C) that compared palm oil- or palm olein-rich diets with other edible vegetable oils (such as olive oil, canola oil and soybean oil). Two reviewers independently extracted data and assessed study risks of bias. Mean differences of outcomes were pooled for the meta-analysis.ResultsWe identified 1921 potentially eligible articles with only eight included studies. Seven randomised cross-over trials and one parallel trial were included. Study population were among young to middle-aged, healthy, non-diabetic, and normal weight participants. Intervention duration ranged from three to seven weeks, and fat substitution ranged from 15% to 20% energy. There were insignificant differences in fasting glucose when compared to partially hydrogenated soybean oil [-0.15mmol/L (-0.46,0.16) P = 0.33, I2 = 48%], soybean oil [0.05mmol/L (-0.09,0.18) P = 0.49, I2 = 0%] and olive oil [0.04mmol/L (-0.09,0.17) P = 0.76, I2 = 0%]. Insignificant effects were also seen on fasting insulin when compared to partially hydrogenated soybean oil [1.72pmol/L (-11.39,14.84) P = 0.80, I2 = 12%] and olive oil diet [-0.14pmol/L (-4.87,4.59) P = 0.95, I2 = 0%].ConclusionCurrent evidence on the effects of palm oil consumption on biomarkers of glucose metabolism is poor and limited to only healthy participants. We conclude that little or no additional benefit will be obtained by replacing palm oil with other oils rich in mono or polyunsaturated fatty acids for changes in glucose metabolism.

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 104/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU × 104/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains.

Production and Optimization of the Extraction Conditions of a Biosurfactant of Candida Utilis Ufpeda1009 with Potential of Application in the Food Industry

Biosurfactants are amphipathic molecules with capacity to reduce the surface and interfacial tension of aqueous solutions, arousing great industrial interest due to the diversity of structures and production from renewable sources, allowing the obtention of products with unique characteristics. In the food industry, for example, the use of biosurfactants produced by some yeasts is very promising, since they do not present any risk of toxicity and pathogenicity, and can be applied in emulsification, for improvement of mass texture, as antimicrobial agents and in the replacement of fats. Thus, the aim of this work was to produce a biosurfactant by the yeast Candida utilis UFPEDA1009 with potential application as an emulsifier in foods. The yeast was grown in mineral medium containing 6% canola frying oil and 6% glucose, under 150 rpm agitation for 88 h at 28 °C. After the production process, the surface and interfacial tension, yield and Critical Micelle Concentration (CMC), as well as the particle size distribution of emulsions were determined. The surface and interfacial tensions obtained were, respectively, 35.33 ± 0.19 and 2.53 ± 0.02 mN/m, with biosurfactant yield varying from 13.10 ± 0.04 to 48. 05 ± 0.21 g/L. The biosurfactant CMC was 0.6 g/L. The emulsions showed small particle sizes, with uniform shape and more separated particles, appearing resistance to coalescence. In general, it was observed that the increase in the concentration of the biosurfactant resulted in the decrease of the particle size, that is, the higher the concentration of a given biosurfactant, the greater the stability of the emulsion. The microbial surfactant was incorporated in the mass of a biscuit formulation in substitution of the animal fat, which showed improvements in the texture profile of its mass. Therefore, the biosurfactant produced is promising for application in food formulations as an emulsifier.

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Camellia-oil based oleogels were structured at a constant tea polyphenol-palmitate (Tp-palmitate) particles concentration of 2.5% (m/v) and varying citrus pectin concentration of 1.5, 2.5, 3.5 and 4.5% (m/v) using emulsion-templated method. Optical and laser confocal microscope were used to observe the microstructure of emulsions, dried products formed by freeze-drying the emulsions, and oleogels obtained by further shearing the dried products. Series of rheological measurements were performed to evaluate effects of citrus pectin concentration on the gel strength of emulsions and oleogels. The texture of dried products, and the oil binding capacity, oxidative stability and potential application of oleogels were characterized, respectively. Results revealed that citrus pectin concentration had significant effects on the physical properties of emulsions, dried products and oleogels due to the reinforcement from the interactions and entanglements of polymer. With the increase in the citrus pectin concentration, the stability and viscoelasticity of the emulsions increased, the hardness of the dried products with more compact structure became larger, and the oil binding capacity and gel strength of the oleogels enhanced. Oleogels displayed a high gel strength of G′ > 17,000 Pa and a good thixotropic recovery when the citrus pectin concentration was higher 1.5% (m/v). The polyphenol-rich oleogels had high anti-oxidative activity. The hedonic score in overall quality of cakes prepared with oleogels replacement of butter and that of cakes with butter were 21.49–27.58 and 32.03, respectively. This research gave a reference for preparing oleogels with food-approved polymer and provided more information for their potential application as substitution of solid fats.

Recipe development for healthy sausages with medical plants

Because nutrition based cardiovascular or gastrointestinal diseases, hypertension, diabetes and cancer are increasing in industrial and well developed countries, possibility’s to prevent these disorders or to relive the sequelaes are searched. One chance is the production of healthier or functional food. The use of medical plants with health promoting effects are known from traditional medicine, but until know they weren’t used in health enhancing amounts in foods, especially in processed meat products. The main objectives of the development were the identification of medical plants with a scientifically proven preventive effect against gastrointestinal diseases and the combination of them in an effective quantity for the use in emulsion-type sausages. Simultaneously, the combination with all known health promoting measures like fat or salt reduction or the use of plant additives is intended. Finally, 4 cooked sausages recipes with medical plant combinations were developed and remarkable new sensorial properties in terms of appearance, odour and taste were created. As an additional result, the nutritionally value of the sausages was increased by reducing sodium about 25 % by the use of replacer Pansalz® and by increasing the meat protein amount, which is free from connective tissue protein, from 80 to 90 % by the substitution of animal fat with vegetable oil, also in 100 % exchange of pork meat for turkey meat. Therefore, the fat content in the sausages was reduced from 30 to 20 %. The developed sausage recipes are applied in practice. Several consumers’ preference tests have shown a great products popularity. Practical applications: Based on a pool of 13 different medical plants with a scientifically proven preventive effect (with a positive monography) against gastrointestinal diseases, 4 sausages recipes with medical plant combinations were developed stepwise and the necessary overall recommended daily intake (RDI) was calculated per 100 g sausages. Traditional spices weren’t used. The biggest challenges were to ensure the proven preventive effect of the plants as well the sensorial acceptance of the cooked sausages. In addition, the changes of meat batter properties by reducing the sodium and fat content, also the use of oil and poultry meat had to be observed.

Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise.

Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content. OSA modified starches showed higher paste viscosities compared to their native counterparts. OSA groups acted majorly on the surface and caused some superficial pores, but crystalline pattern was not significantly altered for all starches. OSA modified starches were used in preparing low fat mayonnaise by substituting 75% fat. OSA modified starches enhanced the emulsifying properties of mayonnaise. Mayonnaises prepared using OSA modified starches were evaluated for phase separation, brightness (L*), color index (dE), and rheological parameters (G' and G″). Mayonnaises prepared using OSA modified starches showed higher G' and exhibited gel like structure. Fat substituted (FS) mayonnaise was preferred over full fat (FF) mayonnaise by the consumers. No significant effect of fat substitution was observed on particle size and phase separation for all mayonnaise samples.