Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Martins, Artur J.; Lorenzo, José M.; Franco, Daniel; Pateiro, Mirian; Domínguez, Rubén; Munekata, Paulo E. S.; Pastrana, Lorenzo; Vicente, António A.; Cunha, Rosiane L.; Cerqueira, Miguel A.

doi:10.3390/gels6020017

Cited by 64 publications

(46 citation statements)

References 39 publications

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“…Sterol/sterol-ester [165][166][167][168] EC, wax [ 38,[168][169][170][171][172][173][174] Pork skin emulsion [175] Texture, spreadability Pâté EC, wax [ 176,177] EC+ MAG [178] Margarine+ spreads Emulsion stabilization, hardness, melting properties, spreadability…”

Section: Confectionary Productsmentioning

confidence: 99%

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)-based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D-network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation, and interactions and thus macroscopic properties of the respective oleogels. Oleogels have been a focal point of food research for over 20 years, yet product applications are lacking. Hence, the question arises whether the application of oleogels is unfeasible or if science lost sight of its objective. This review aims to assess different structuring systems concerning their availability, their potential for the utilization in food products and, if possible, their prices. Moreover, recent studies comprising the application of oleogels in food products are reviewed with special emphasis on the state and the function of the lipid phase during processing and in the final product. Therefore, the physical properties and preparation methods of different oleogels need to be considered in connection with the respective food application. Finally, it is discussed whether the application of oleogels is justified in these products and advantageous in comparison to liquid oil. Practical Applications: A diet rich in mono-and polyunsaturated fatty acids which make up the majority of liquid edible oils lowers the risk to suffer from cardiovascular diseases. Unfortunately, these oils cannot provide texture to food products in their native state. Oleogelation has the potential to deliver the solid structure necessary for numerous food products by transferring an oil rich in essential fatty acids into a solid-like structure. Besides, the nutritional value of these oils remains practically unchanged. Although oleogelation has been the objective of various research groups for more than 20 years, product applications are scarce. This review aims to stimulate the mindfulness of research concerning the successful application of oleogels in food products. This hopefully enables a better connection between science and industry.

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Section: Confectionary Productsmentioning

confidence: 99%

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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“…During the last decade, the number of studies on oleogels has dramatically increased. While earlier studies focused on fundamental properties of oleogels, many recent studies have examined the feasibility of this oleogel technology for use in foods such as margarines and spreads (Hwang et al., 2013; Silva et al., 2018), cookies (Hwang, Singh, & Lee, 2016; Zhao et al., 2019), peanut butter (Winkler‐Moser, Anderson, Byars, Singh, & Hwang, 2019), meat patties (Franco et al., 2020; Franco et al., 2019; Martins et al., 2020; Oh, Lee, Lee, & Lee, 2019), cakes and pastries (Giacomozzi, Carrín, & Palla, 2018; Kim, Lim, Lee, Hwang, & Lee, 2017; Mert & Demirkesen, 2016), and noodles (Oh & Lee, 2020).…”

Section: Introductionmentioning

confidence: 99%

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Hwang

Winkler‐Moser

2020

Journal of Food Science

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The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil. Some of the margarines made from oleogels with mixtures of CDW and BW had higher firmness than those made with one wax. For example, a 3% wax margarine made with 25% CDW and 75% BW had significantly higher firmness (0.97 N) than those with 100% CDW (0.59 N) and with 100% BW (0.11 N). Differential scanning calorimetry (DSC) and solid fat content (SFC) analyses revealed eutectic melting properties for binary wax margarines, which may be desirable since wax oleogel-based margarines often have higher melting points than conventional margarines. For example, the major melting point of 3% wax margarine made with 50% CDW and 50% BW was 43.85°C, while for margarines made with 100% CDW or 100% BW, the melting points were at 46.00% and 47.61°C, respectively. SFC was lowest for margarines with 50 or 75% BW; for example, 3% wax margarine with 25% CDW and 75% BW had 0.72% SFC at 40°C while those with 100% CDW and 100% BW had 1.19 and 1.13% SFC, respectively. However, dropping point constantly decreased with increasing BW ratios. This study demonstrated that by mixing two waxes, the firmness of oleogel-based margarines could be increased, and the melting point could be tailored by the ratio of two waxes.

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“…Although physicochemical characterization of oleogels remains the subject of many studies, their application in different food products has become the focus of most recent researches. The potential use of oleogels as fat replacers has been studied in ice creams, chocolate spreads, sweet breads, cakes, cookies, muffins, maize tortillas, pâté, beef burgers, and frankfurter sausages 9,11–16 . Particularly, Stortz et al 4 .…”

Section: Introductionmentioning

confidence: 99%

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

2020

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BACKGROUND Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS FC formulated with 260 g kg−1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC‐CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg−1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg−1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC‐CSC. CONCLUSION Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC‐CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry

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Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Cited by 64 publications

References 39 publications

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

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