Fat Replacer Research Articles

Oleogels as a Fat Substitute in Food: A Current Review.

Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.

A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

In this study, we explored the sensory and nutritional properties of innovative ice-creams designed totally replacing cow’s milk cream with extra virgin olive oil (EVOO).Milk and chocolate flavored ice-creams containing 14.1% and 10.2% milk cream or 5.1% and 3.6% of EVOO were produced.In a triangle test, only the milk-flavored ice-cream with EVOO was distinguished from its traditional counterpart whereas in a quantitative descriptive sensory analysis EVOO ice-creams showed an increased intensity of the descriptor “grassy” that was supported by the greater concentrations of specific volatile organic compounds coming from EVOO, compared to traditional ice-creams. Moreover, EVOO ice-creams contained less saturated fatty acids and more mono- and poly- unsaturated fatty acids along an increased concentration of bioaccessible polyphenols and antioxidant activity measured after an in vitro digestion, which was more pronounced in milk-flavored sample. Data showed that EVOO can be a functional fat replacer in ice-cream recipes to produce healthier products.

Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.

The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can replicate the role of fat in the food matrix is essential. Among all the established types of fat replacers, protein-based ones have shown a higher compatibility with a wide range of foods with limited contribution to the total calories, including protein isolate/concentrate, microparticles, and microgels. The approach to fabricating fat replacers varies with their types, such as thermal-mechanical treatment, anti-solvent precipitation, enzymatic hydrolysis, complexation, and emulsification. Their detailed process is summarized in the present review with a focus on the latest findings. The fat-mimic mechanisms of fat replacers have received little attention compared to the fabricating methods; attempts are also made to explain the underlying principles of fat replacers from the physicochemical prospect. Finally, a future direction on the development of desirable fat replacers in a more sustainable way was also pointed out.

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers

Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.

Muscle fat replacement and contractility in patients with skeletal muscle sodium channel disorders

Skeletal muscle sodium channel disorders give rise to episodic symptoms such as myotonia and/or periodic paralysis. Chronic symptoms with permanent weakness are not considered characteristic of the phenotypes. Muscle fat replacement represents irreversible damage that inevitably will impact on muscle strength. This study investigates muscle fat replacement and contractility in patients with pathogenic SCN4A variants compared to healthy controls. T1-weighted and 2-point Dixon MRI of the legs were conducted to assess fat replacement. Stationary dynamometry was used to assess muscle strength. Contractility was determined by maximal muscle contraction divided by cross-sectional muscle area. The average cross-sectional intramuscular fat fraction was greater in patients compared with controls by 2.5% in the calves (95% CI 0.74–4.29%, p = 0.007) and by 2.0% in the thighs (95% CI 0.75–3.2%, p = 0.003). Muscle contractility was less in patients vs. controls by 14–27% (p < 0.05). Despite greater fat fraction and less contractility, absolute strength was not significantly less. This study quantitatively documents greater fat fraction and additionally describes difference in muscle contractility in a large cohort of patients with skeletal muscle sodium channel disorders. The clinical impact of these abnormal findings is likely limited as muscle hypertrophy in the patients served to preserve absolute muscle strength. Subgroup analysis indicated significant difference in phenotype by genotype, however these findings lack statistical significance and serve as inspiration for future researchers to probe into the geno- phenotype relationship in these disorders.Trial registration: The study was registered at http://clinicaltrials.gov (identifier: NCT04808388).

Reader Response: Prospective Natural History Study in 24 Adult Patients With LGMDR12 Over 2 Years of Follow-up: Quantitative MRI and Clinical Outcome Measures.

De Wel et al. conducted a prospective study to evaluate prognosis in 24 patients with limb-girdle muscular dystrophy autosomal recessive type 12 (LGMDR12).1 They prepared 24 healthy controls by way of an age- and sex-matching procedure. Biodex(R) isometric dynamometry showed a significant decrease of muscle strength in the right quadricep muscles for all patients after 1 year. In contrast, outcomes from the 6-minute walk distance, 10-meter walk test, and Medical Research Council sum scores did not change significantly, even after 2 years. The authors recognized that thigh muscle proton density fat fraction imaging was a sensitive indicator to track progressive muscle fat replacement.

Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream

The purpose of this research was to study the effects of mixed fat replacers on the physicochemical and sensorial properties of low-fat chocolate ice cream. Fat replacers were the mixtures of whey protein isolate (WPI) and three types of carbohydrate-based fat replacers: pregelatinized starch (Alpha-starch), hydroxypropyl distarch phosphate (ADSSU 09), or inulin at the ratios of 4:1, 1:1, and 1:4 (w/w). The qualities of the low-fat formulations (2.5% fat) were compared to those of the standard or control (8.5% fat). It was found that samples added with WPI and ADS-SU 09 at a ratio of 1:1 had the lowest melting rate (p 0.05). The pH of the samples was found to increase when the proportion of carbohydrate-based fat replacers rose. The use of WPI and inulin showed that when the level of inulin increased, the total soluble solid content decreased. The hardness values of all the samples ranged between 72.45 to 105.09 N. The samples incorporated with WPI and ADS-SU 09 at 1:4 ratio and with WPI and Alpha-starch at 1:4 ratio had higher hardness values than the other samples, and the difference was statistically significant (p 0.05). Our findings displayed that the fat replacer mixtures could reduce the contents of fat and reducing sugar (p 0.05) as compared to the control, but they had an apparent higher protein content (p 0.05). Increasing the proportion of carbohydrate-based fat replacers improved some physicochemical and sensory properties of the ice creams. In this case, the properties of low-fat chocolate ice cream incorporated with WPI and Alpha-starch at a ratio of 4:1 were found to have most closely resembled the properties of the standard sample.

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models

Herein, we applied plant-based fibrous ingredients to reduced-fat emulsifying pork sausage models to partially achieve improvable storage quality and wellness purpose. The hybrid hydrogel comprised of long-chain inulin, microcrystalline cellulose (IMC), and glucolactone was incorporated into 90% of minced lean pork to constitute 5% and 10% respectively of total mass of lean, IMC gel, and pork backfat, corresponding to the addition of pork backfat as 5% and 0%. After 20-day storage at 4 °C, compared to control without IMC gel, addition of IMC gel evidently reinforces hardness, chewiness, and water holding capacity in the matrices of sausage models. Furthermore, IMC gel causes noticeable increases in metmyoglobin content and thiobarbituric acid reactive substance (TBARS) value, and a decrease in peroxide value (POV), implying deep lipid oxidation and fostering the oxidation stability. IMC gel brings about distinct decreases of α-helix conformation and aliphatic groups (methyl and methylene), and evident increases of β-fold conformation and gauche-gauche-gauche disulfide bond conformation. Dynamic rheology shows that IMC gel combined with backfat (5%:5%) is beneficial to the maintenance of higher viscoelasticity than that (10%:0%). Scanning electron microscopy similarly displays that the sausage model using the formulation (5%:5%) possesses more promising appearances of emulsion-filled composite crosslinking networks than the control (0%:10%) and the sausage model using the formulation (10%:0%). The findings demonstrated that IMC gel as a fat replacer may offer potential advantages in upscaling healthier reduced-fat sausage quality.

Authentication of chicken-derived components in collagen-containing foods using natural macromolecular marker fragments by LC-MS method

Collagen is a biopolymer in animals that has been widely used in the food field to improve the value of health benefits in products. Chicken skin, which is a collagen-containing food, is popular as a healthy fat replacer for processed meat. To enable high information transparency of the products, the chicken-derived components need to be traceable to guarantee food safety and quality. However, the current methods for identifying the chicken-derived components in food still lack accuracy. Here a combination of two marker peptides were discovered and employed to establish a sensitive method based on LC-MS for the detection of chicken-derived components in collagen-containing foods. This method has a very low detection limit of 0.33 pg and 0.16 pg for two marker peptides, respectively. The results illustrated that the combination of these maker peptides could be utilized for the authentication of the chicken skin-derived components in processed meat.

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?

β-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products. Four commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS). Pleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the "fattiness" of chicken patties.

Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

Lactic acid bacteria as food ingredients, show the potential of being exploited as structural building blocks in the formulation of colloidal foods such as emulsion and foam. The present work provides approaches to using lactic acid bacteria combined with two components, hydroxypropyl methylcellulose (HPMC) and casein sodium (CS) salt, to fully replace the saturated fat content in whipping cream analogues. By involving both hydrophobic and hydrophilic strains, the whipped cream exhibited comparable overrun (107%) and drainage stability (drainage area 1.4 mm 2 ) to the commercial dairy whipping cream (30% and 2.7 mm 2 , respectively), where the foam stability was greatly affected by the Pickering capability and aggregating properties of the used strains. All the whipped cream displayed solid-like behaviors (G’>G″) and standing properties to different degrees (G’ ≈ 30–491 Pa), depending on the strength of bacterial aggregation jointly determined by both the intrinsic surface properties and the influence of added HPMC and CS components. No negative impacts on bacterial viability was found for the added components and the whipping process. The idea of involving edible lactic acid bacteria as fat replacers can thus provide possible alternatives to using nature-derived components as active structural building blocks for colloidal food systems such as whipping cream. • Lactic acid bacteria were used as colloidal building blocks replacing fat globules in formulation of whipping cream analogues. • Bacteria-based whipping creams exhibited better air incorporation and drainage stability than commercial dairy whipping cream. • Hydrophobicity and aggregation properties of bacteria were important factors contributing to the properties of whipped creams. • Hydrophobic strain was strongly adsorbed to the air-water interface and produced foam with higher stiffness and drainage stability than hydrophilic strain. • The addition of casein sodium and hydroxypropyl methylcellulose further promoted bacterial aggregation in aqueous phase, forming solid network preventing bubble coalescence.

Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing

Nanoparticle-based bigel is a miscellaneous emulsion system consisting of two immiscible gels, combining Pickering and bigel mechanism, which resulted in enhanced technological and functional outputs. The edible Spirulina platensis protein nanoparticle (SPNP)-based bigel with double network structure was prepared by homogenizing a hydrogel and an oleogel made from xanthan gum (XG) and sunflower wax (SW), respectively. Increasing oleogel/hydrogel (OG/HG) ratio led to phase inversion from O/W to W/O bigels as OG fraction ranged from 54 wt% to 60wt%. XG network existed between oil droplets of O/W bigels and in the internal phase of W/O bigels, and SPNPs were adsorbed at W–O interfaces of all types of bigels (O/W, semibicontinuous, and W/O). Due to bigel formation depending on non-covalent interactions, it was summarized into a dual stability mechanism, both bigel and Pickering emulsion, combining interfacial and bulk stabilization in one system. These bigels displayed more superior to those bigels consisting of wax-based oleogel since the ideal printability regardless of only 5 wt% SW in OG. Owing to the effect of nozzle shearing of bigels after extrusion, all bigel inks showed a slight gather in the same phase and a significant decrease in hardness, springiness, cohesiveness, and gumminess after 3D printing, respectively. This study opens avenues for rationally designing novel plant-based products and offers a novel approach for the application of bigels as saturated fat replacers.

Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil

In this paper, we focused on the effects of freeze-thaw treatment on the network structure of egg white protein (EWP) emulsion-filled gel (EFG). The freeze-thaw stability of EFG based on egg white protein was analyzed in terms of microstructure, digestive dynamics and processing properties in this work. The results showed that the initial spatial distribution of oil droplets and fine network of gel were damaged during freeze-thaw cycles observed by confocal laser scanning microscopy (CLSM). These phenomena led to the rising of swelling ratio (from 9.882% ± 0.535%–34.985% ± 1.843%) and the change of acid uptake process, which affected the pH value and pepsin activity inside gel. The effect of freeze-thaw cycles on amino acids release during digestion was evaluated by the model of digestive kinetics. Meanwhile, the characteristics of emulsion and gel matrix were detected, illustrating the effect of the ions and percentage of oil on gel subjected to freezing. With the repeats of freeze-thaw treatment, the initial gel network was reorganized for the thicker chain-like structure with higher cohesiveness (from 0.44 ± 0.014 to 0.75 ± 0.041), while ions could be used as stabilizer in frozen. Furthermore, the lower relaxation time proved the improved stability caused by ions, which resulted from the enhanced limitation of network structure to fillings. These findings provided valuable information on the relationship between the freeze-thaw stability of emulsion-filled gel and in vitro digestion, with a view to broader application in the direction of future fat replacement. • The well-distributed emulsion in gel would flocculate after freeze-thaw cycles. • Oil phase in gel promoted the structural changes of EFG during freeze-thaw cycles. • Freeze-thaw treatment slowed release of amino acid during the digestion of EFG. • LF-NMR proved the damage of bond between water and gel matrix due to freezing. • The properties of EFG after freezing were maintained by ions-induced firm structure.

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33-36 °C), sample B (PS at MR of 38-42 °C), sample C (PS at MR of 44-46 °C), sample D (PS at MR of 45-49 °C), and sample E (PS at MR of 55-60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings-particularly those with a melting range of 55-60 °C-have the potential to replace chicken skin in meat emulsions.

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).

In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.

The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

SummaryThis study aims to evaluate the fat‐substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.sn and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n &lt; 1). G' of all samples is greater than G", meaning that all samples showed a solid‐like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low‐fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low‐fat mayonnaise samples.

Correlation of defect size with fatty infiltration on MRIs of rotator cuff tendinopathy

IntroductionSizable rotator cuff defects with limited muscle atrophy and fat replacement may represent acute traumatic ruptures that are less likely to recur after surgery to close the defect, while closure of defects with poor quality muscle are associated with defect recurrence. These distinct lesions are both referred to as tears. We analyzed the relationship between rotator cuff defect size and muscle quality to determine the relative proportion of sizable defects associated with good muscle and factors associated with muscle deterioration. Material and methodsA cohort of 230 consecutive shoulder MRIs in patients with full-thickness rotator cuff tendon defects, limited acromioclavicular arthrosis (to avoid hindrance of defect measurement), and a duration of symptoms in the radiology report from a large urban center in the United States was evaluated for the measured distance between the supraspinatus tendon edge and the greater tuberosity medial to lateral (coronal plane defect size), anterior to posterior (sagittal plane defect width), and fatty infiltration (Goutallier classification), and atrophy (Warner classification) of the supraspinatus. We sought factors independently associated with fatty infiltration and muscle atrophy in multivariable logistic regression analyses. ResultsForty-nine of 109 shoulders (45%) with a coronal plane defect >20 mm had reasonable muscle quality as defined by Goutallier grade less than 2 and Warner grade less than 2. Both greater fatty infiltration of the supraspinatus muscle and greater supraspinatus muscle atrophy were associated with older age and greater coronal plane defect size. ConclusionThe observation that supraspinatus muscle health deteriorates with age and defect size, but nearly half of the largest defects had good muscle, suggests an important distinction between relatively recent traumatic ruptures and old untreated rupture or gradual attrition that may be obfuscated by referring to all lesions as tears. Level of evidenceLevel III; Retrospective diagnostic cohort.

Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese

It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to the perception of health benefits. However, fat plays a significant influence on the structure stability, texture, sensory attributes and appearance. So low-fat dairy products present texture and flavor issues due to the removal of fat, which reduced consumer acceptability. To overcome these shortcomings, hydrocolloid-based fat replacer has been investigated and used in low-fat dairy products. Many proteins, polysaccharides and their blends have been successfully applied to mimic some of the organoleptic and physical characteristics of fat molecules in ice cream, yogurt and cheese. Consequently, in this review, we firstly introduce the roles of fat in dairy products, and the associated defects because of the reduction of fat. After that different types of hydrocolloid-based fat replacers and their influences on the texture and sensory attributes of low-fat dairy products are discussed and compared for a comprehensive understanding.

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein‐based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low‐fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future.