Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

Abstract

Recent consumers’ concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.

Keywords:

• Fat reduction
• gelled emulsion
• healthier meat products
• structured oils

Acknowledgments

The authors thank CNPq, CAPES, and FAPESP (process numbers 140531/2015-7, 88881.135401/2016-01, and 2016/19967-7, respectively) for the financial support to this work and scholarships.