Potential Fat Replacer Research Articles

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

AbstractMozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (p = 0.02) was observed, and among all LFMC treatments, AT2 with 2.5% AVM exhibited significantly improved (p = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in To (positive control), whereas the lowest (1.28%) was reported in T* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC.Practical Application: The demand of consumers for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health‐modulating functional foods in markets.

Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream.

In recent years, people have become interested in consuming low-fat foods as this reduces the risk of obesity and cardiovascular disease. For this reason, this study optimized the incorporation of passion fruit epicarp (PFE) as a partial fat substitute in dairy ice cream. For this purpose, a central composite rotational design 22 was performed and 5 response variables were optimized, of which 4 variables were maximized (percentage overrun, hardness, adhesiveness, and color coordinates L*, a*, b*), while the melting rate was minimized as a function of two factors (% PFE and % fat). The stability of three types of ice cream was then evaluated: experimental ice cream (3% milk fat and 0.97% PFE), commercial ice cream (4% milk fat and 2% vegetable fat) and control ice cream (3% milk fat without PFE added), according to their physicochemical and sensory properties during 57 days of storage (-22 °C, 85% relative humidity). The results showed that it was possible to reduce the milk fat by up to 25% by adding PFE (0.97%), which significantly reduced the melting rate and resulted in higher hardness (N), adhesiveness and increased yellowness compared to the commercial samples. The optical microscopy analysis also showed that PFE keeps the air bubbles immobile due to the increased viscosity in the serum phase during the 57-day storage.

Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters

This study investigated the effects of replacing beef fat with corn oil chicken skin oleogel on the quality parameters of model meat batters. Four different batches were prepared with varying amounts of oleogel (50% (O50), 75% (O75), 100% (O100)) as a fat substitute, while a control group was prepared with 100% (C) beef fat. Chemical composition, technological properties, color, texture, fatty acid composition, and oxidative changes were evaluated. The results showed that oleogel addition increased moisture and decreased protein content. Water holding capacity and cooking yield improved by the addition of oleogel. Replacing beef fat with oleogel increased lightness and yellowness, and reduced redness compared to control samples. The hardness, gumminess, springiness, and chewiness of the control were significantly higher than the samples formulated with oleogel. The incorporation of oleogel resulted in a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). As the level of oleogel increased, the amount of linolenic acid also increased significantly. Replacing beef fat with oleogel resulted in significant reductions in the atherogenicity (IA) and thrombogenicity (IT) indexes. At the end of the storage, the highest TBARS value was recorded in the control sample formulated with 100% beef fat.

Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production

In recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 ± 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 °C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 ± 0.02, 21.56 ± 0.02, and 19.33 ± 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.

Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions

The rheological behavior of fats or fat replacers is shaped by the interaction among colloidal assemblies giving rise to a specific structural network. We hypothesize that the capillary protein oleogels formation we proposed, in which colloidal protein particles are used as initial building blocks to form space-spanning networks, has linear and nonlinear rheological behaviors similar to fat crystal networks as represented in fractal rheo-mechanical models. Capillary protein oleogels and repulsive high internal-phase emulsions (HIPEs) differing in microstructure categories were therefore assembled for a systematic comparison, as both serve as motivating exemplars for fat replacement. Confocal laser scanning microscopy (CLSM) were employed to distinguish the structural characteristics. By employing both small- (SAOS) and large-amplitude oscillatory shear (LAOS) rheology via Chebyshev polynomial analysis, we examined the linear and nonlinear responses of capillary oleogels and HIPEs under relevant deformations. Differing from the caging effects of droplets within HIPEs, the hierarchical networks with attractive protein particles of capillary oleogels are responsible for interpreting the rheological characteristic parameters in SAOS rheology, and for enhancing resistance to deformation in LAOS due to the coexistence of interparticle interactions and cluster characteristics. The capillary oleogels with attractive protein particles show a similar behavior to that of the fat self-assembled fractal flocs or aggregates in the fractal rheo-mechanical models. These results give us hope that by tailoring the nano- and mesoscale structural organization within a fat replacer in a specific way, there is potential for achieving proper functionality in food products, such as plastic flow behavior.

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.

Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proportion of soluble dietary fiber (SDF). Moreover, results indicated that both insoluble and SDF were formed during the processing of tamales. Fat replacement led to a reduction of up to 26% in the calorie load of tamales. Fourier transform infrared spectroscopy analysis confirmed changes in the absorption bands related to carbohydrates, with increments in peaks associated with inulin (936 and 862cm-1 ), and inhibition of retrogradation when inulin was included. AIP addition resulted in tamales with lighter color. Fat replacement with AIP affected the texture of tamales increasing their softness, adhesiveness, and cohesiveness. In general, inulin positively affected the hedonic attributes and acceptance of tamales. Interestingly, full-fat tamales had a lower glycemic index and presented higher contents of resistant starch compared to tamales with AIP. Nevertheless, agave inulin may serve as a fat replacer yielding reduced-fat tamales with higher TDF and SDF and yielding a lower calorie load without significantly affecting the sensory acceptability of this traditional meal.

Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.

The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β′ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.

Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads

The present work demonstrates the application of the spray drying technique to produce microparticulates of different dietary fibers with particle sizes<10 µm. It examines their role as potential fat replacers for hazelnut spread creams. Optimization of a dietary fiber formulation containing inulin, glucomannan, psyllium husk, and chia mucilage to obtain high viscosity, water holding capacity, and oil holding capacity was conducted. Microparticles containing 46.1, 46.2, and 7.6 weight percentages of chia seed mucilage, konjac glucomannan, and psyllium husk showed a spraying yield of 83.45 %, a solubility of 84.63 %, and viscosity of 40.49 Pas. When applied to hazelnut spread creams, microparticles substituted palm oil by 100 %; they produced a product with a total unsaturated and saturated fat reduction of 41 and 77 %, respectively. An increase in dietary fibers of 4 % and a decrease in total calories of 80 % were also induced when compared with the original formulation. Hazelnut spread with dietary fiber microparticles were preferred by 73.13 % of the panelist in the sensory study due to an enhancement in brightness. The demonstrated technique could be used to increase the fiber content while decreasing the fat content in some commercial products, such as peanut butter or chocolate cream.

Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers

Here, we prepared novel composite gels composed of citrus insoluble nanofiber and amylose, and examined their potential to be used as fat replacers and inhibit lipid digestion. We further evaluated the effect of different nanofiber/amylose ratios on the texture, thermal stability, water distribution, microstructure and lipid digestion of the composite gels. The addition of nanofiber improved the hardness, gumminess, viscoelasticity, thermal stability, and water-holding capacity of the composite gels, as well as strengthen their interpenetrating three-dimensional network. The gel prepared at a nanofiber/amylose ratio of 1:4 could provide an oral sensory perception similar to that of cream and therefore can be used as a potential fat replacer. Moreover, the emulsion stabilized by nanofiber/amylose could well inhibit lipid digestion, and the nanofiber/amylose ratio of 1:4 could achieve the minimum release amount of free fatty acids (55.81%). These findings provide a reference for the development of potential fat replacers.

The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese

Attempts to minimise fat content in popular food products have been made in the past. Research shows that microcoagulated forms of whey proteins can replace fat; they are capable of thickening the cheese mass and act as fat mimetics. This study investigated the effect of whey protein microcoagulates, as a fat replacer, on the textural, rheological properties, meltability, and microstructure of model processed cheese prepared using acid casein. Partial replacement of anhydrous milk fat with whey protein microcoagulates (3–8%) increased hardness and viscosity of model processed cheeses. Storage modulus (G′) was higher than the loss modulus (G″) during the whole experiment. The observed change in physicochemical properties, demonstrated by higher viscosity or ample meltability, suggests that whey protein microcoagulates can be utilised as a potential fat replacer in processed cheese.

Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage

The objective of this study was to prepare a gel-in-oil-in-water emulsion which was utilized to produce a new type of reduced fat emulsified sausage. The composition, energy value, and microstructure of high-fat (~20 wt%), low-fat sausages (~12 wt%) with double emulsions (20 wt%) or excess water (8 wt%) were evaluated. Results showed sausage containing double emulsions with an average particle size of ~5.5 μm had lowest energy value, lowest fat content, and highest moisture content (p < .05) among three samples. Although cooking loss was slightly higher than that of high-fat sausage, compression loss (p > .05) was similar. Textural characteristics were similar to high-fat sausage except for hardness which was slightly lower by ~2.5 N. Also, confocal laser scanning microscopy images indicated droplets of double emulsions could be fully wrapped by ground meat. Overall, double emulsions with solidified internal water phase could be used as a potential fat replacer in sausage products. Novelty impact statement Double emulsions with solidified internal water phase were used as fat replacer. Fat replacer was used to improve the texture of low-fat emulsified sausage. An effective solution to reduce fat by ~40% in emulsified sausage was proposed.

Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems

The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate.

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Microparticulated proteins are potential fat replacers to reduce the caloric value of foods. In contrast to whey protein, knowledge on the formation of microparticles based on pea protein using extrusion cooking is limited. This research aimed at evaluating the impact of extrusion parameters and subsequent effects of spray- and freeze-drying on the physico-chemical and sensorical characteristics of the resulting `functionalized´ pea protein microparticles. A method for pea protein microparticulation is presented. Extrusion parameters could be varied such that particles suitable for fat replacement in terms of size range were formed. Particle size was mainly dependent on extrusion temperature and residence time. The screw speed was of negligible influence. Post-extrusion spray- or freeze-drying did not affect the particle size. To assess the aggregation mechanism of particulation, the stabilizing forces were investigated by applying a protein interaction assay. It was found that pea protein microparticles were mainly stabilized by hydrophobic interactions. The ability of functionalized pea proteins to replace fat while maintaining authentic dairy flavour was tested sensorically in a model milk dessert. The incorporation of microparticles in a fat-reduced milk dessert resulted in almost the same creamy perception compared to the full-fat milk dessert as control. An important finding was that drying of the microparticles lowered undesired grassy/beany off-flavours, which are currently typical disadvantages of pea protein usage within food.

Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

This study aimed to modify wheat protein (WP) with barley beta-glucan (BBG) as a partial fat replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70 °C, and the modified product, glycosylated wheat protein (GWP), was analyzed. Result showed that glycosylation reduced the surface hydrophobicity of WP from 3787.8 to 2179.4 at pH 7.4, which led to a 24.05% increase in emulsifying activity and a 51.66% increase in emulsifying stability. The result of LSCM indicated that GWP acted on the water-oil interface. Furthermore, its increase in emulsification and hydrophobicity makes it a potential fat replacer in microwave cakes. When the level of replacement reached 50%, GWP incorporation had no significant influence on the specific volume, the baking loss and the texture test results; however, it changed cake color. The present study's findings indicate that GWP could replace 50% of the added oil in microwave cakes.

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality.

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products.

Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases.

Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low‐density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high‐calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low‐fat low‐calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch‐based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced‐fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat‐like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch‐based fat replacers in foods, (c) the applications of starch‐based fat replacers in various foods, and (d) the current and future market value of starch‐based fat replacers.

Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers

Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet‐heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy‐to‐swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non‐gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non‐gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non‐gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.