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Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review by Md. Jannatul Ferdaus; Bishal Barman; Niaz Mahmud; Roberta Claro da Silva is a Materials Science article available to read on EtoBox.

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The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the

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Author

Md. Jannatul Ferdaus; Bishal Barman; Niaz Mahmud; Roberta Claro da Silva

Publisher

MDPI

Published

2024

Language

EN

Field

Materials Science (Physical Sciences)