Structuring food with sodium caseinate to replace saturated and trans fat

MARIA LIDIA HERRERA; J.M. MONTES DE OCA-AVALOS; MARIA JOSE RODRIGUEZ BATILLER

Congreso; Biopoli2015; 2015

The U.S. Food and Drug Administration has issued its final rule on partially hydrogenated oils in food products, giving companies three years to remove the ingredients or apply for permission to use them. The FDA also officially concluded that partially hydrogenated oils are not assumed to be safe for human consumption. Companies that want to keep using them would need to meet "rigorous safety standards" and show they don´t hurt public health. It is likely that similar rules will be issue in many countries. In this context, food manufacturers all over the word will have to reformulate their products. Formulation of gels from proteins emulsions is a strategy that has the advantage of allowing the preparation of solid foods with healthy lipids (and even specific health benefits such as preventing cancers) using vegetable or fish oils that do not contain saturated or trans fatty acids [1]. The aim of the present work was to study physical properties of hydrogels formulated with different amounts of sodium caseinate (NaCas), sucrose and sunflower oil as fat phase.