Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese

Zhao, Yiguo; Khalesi, Hoda; He, Jun; Fang, Yapeng

doi:10.1016/j.foodhyd.2023.108493

Cited by 44 publications

(9 citation statements)

References 114 publications

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“…Other crucial roles that fat plays in cakes, biscuits, and crackers include flavor delivery and shelf life, which are accomplished by delaying the starch granules' absorption of water [139][140][141]. Functionality of Food Additives DOI: http://dx.doi.org/10.5772/intechopen.114959 products (cheeses, yogurt, and ice cream), and other goods (mayonnaise, low-calorie structured lipids, and human milk fat substitute) [144,145].…”

Section: Fat Replacersmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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Section: Fat Replacersmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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“…Gelatin, on the other hand, elevates the viscosity of cottage cheese dressing, resulting in a creamed curd with no loose cream or whey, as well as a uniform dispersion of the dressing throughout the product. In fact, the maker can minimize the fat percentage while still producing a delicious, creamed cottage cheese [ 170 ]. As a result, the application of marine based biopolymers in the production of dairy products is currently very promising because it enables the creation of innovative functional goods with therapeutic properties.…”

Section: Marine Biopolymers In Food Applicationsmentioning

confidence: 99%

Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications

Bose,

Nousheen,

Roy

et al. 2023

Materials

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Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.

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“…INU, a typical prebiotic, is known to support gut health and is utilized as an energy and carbon source for the growth of probiotic bacteria in the intestine ( Adebola, Corcoran, & Morgan, 2014 ). However, INU falls short of fully replicating the textural attributes of dairy fat ( Zhao, Khalesi, He, & Fang, 2023 ). Consequently, previous investigations have focused on substituting a portion of palm oil or dairy fat with INU ( Kamath et al, 2022 ; Karimi et al, 2015 ), albeit with the drawback of maintaining a high saturated fat content.…”

Section: Introductionmentioning

confidence: 99%