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.
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
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 -