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 journalReview articlepeer-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 languageEnglish
Pages (from-to)61-68
Number of pages8
JournalCurrent Opinion in Food Science
Volume33
DOIs
StatePublished - Jun 2020
Externally publishedYes

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