Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Ashok R. Patel; Reed A. Nicholson; Alejandro G. Marangoni

doi:10.1016/j.cofs.2019.12.008

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Ashok R. Patel, Reed A. Nicholson, Alejandro G. Marangoni

Research output: Contribution to journal › Review article › peer-review

22 Scopus citations

Abstract

Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.

Original language	English
Pages (from-to)	61-68
Number of pages	8
Journal	Current Opinion in Food Science
Volume	33
DOIs	https://doi.org/10.1016/j.cofs.2019.12.008
State	Published - Jun 2020
Externally published	Yes

Access to Document

10.1016/j.cofs.2019.12.008

Cite this

@article{da399c453a214e1f825e5e170a0d3fd0,

title = "Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products",

abstract = "Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.",

author = "Patel, {Ashok R.} and Nicholson, {Reed A.} and Marangoni, {Alejandro G.}",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = jun,

doi = "10.1016/j.cofs.2019.12.008",

language = "英语",

volume = "33",

pages = "61--68",

journal = "Current Opinion in Food Science",

issn = "2214-7993",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

AU - Patel, Ashok R.

AU - Nicholson, Reed A.

AU - Marangoni, Alejandro G.

PY - 2020/6

Y1 - 2020/6

N2 - Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.

AB - Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Extensive research has gone into formulating various food products with fat mimetics. These include, bakery products (cakes and laminated pastries), chocolate, dairy products (cream cheese), margarines and spreads, and meat products. The clean-label nature of the ingredients used to produce fat mimetics and their demonstrated functionality makes them a promising alternative to solid fats in food products.

UR - http://www.scopus.com/inward/record.url?scp=85078168988&partnerID=8YFLogxK

U2 - 10.1016/j.cofs.2019.12.008

DO - 10.1016/j.cofs.2019.12.008

M3 - 文献综述

AN - SCOPUS:85078168988

VL - 33

SP - 61

EP - 68

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Abstract

Access to Document

Other files and links

Fingerprint

Cite this