Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

FERNANDEZ, CARINA L; FOGAR, RICARDO; ROLHAISER FABIANA; TOTH, CECILIA ; BRITEZ, MELISA G; ROMERO MARA

Functional Food

Intech Open

Lugar: Londres; Año: 2024; p. 1 - 18

AbstractFat is a crucial component in meat formulations since it directly influences the overall acceptability of the product. Given its multiple functions, fat substitution cannot be achieved by simply removing it. Consequently, some strategies related to product reformulation that allow to achieve a healthier profile while maintaining acceptable sensorial and technological characteristics have emerged. Specifically, the active approach uses gels as fat replacers that can imitate fat behavior. Colloid gels are advanced materials possessing three-dimensional networks with the ability to incorporate large amounts of water or oil due to their spatial structure and unique properties, including high surface area, porosity, and loading capacity. Their application in foods requires the use of food-grade ingredients with appropriate techno functionality, such as globular proteins. The amphiphilic nature of these polymers allows them to be converted into a three-dimensional network after the unfolding of their native structure during the gelation process. Thus, in this chapter, we expose a practical description of the primary concepts regarding using fat gel replacers, emphasizing protein-based ones. We also describe some recent research advances on the theme, including those from our research group.Keywords: food reformulation, oleogels, emulgels, fat mimetics, protein gelation