Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Abstract

Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

“…The emulsion (oil‐in‐water) gel elaborated with chestnut flour and chia oil was used as a partial fat replacer. Thus, chestnut emulsion gel (CEG) was made with chestnut ( Castanea sativa M.) flour (20%), chia ( Salvia hispanica L.) oil (30%), water (48%), and gellam gum (2%) following the methodology described by Pintado et al . Samples of 500 g were prepared (in triplicate) by mixing the ingredients in a homogenizer (Thermomix TM 31, Madrid, Spain).…”

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

“…The pH values of raw samples are given in Table 3 Also, Selani, Shirado, Margiotta, Saldaña, et al (2016) reported no significant differences following canola oil replacement. Some authors who analysed properties of β-glucan emulsion gels used as fat replacers observed the oat/oil proportion have influence on pH value (Pintado, Herrero, Jiménez-Colmenero, & Ruiz-Capillas, 2016).…”

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

“…These are the two main components of the fatty acid profile that are most criticised (Wood & Enser, 2017) Another solution to improve the unfavourable fatty acid profile in burgers is the substitution of beef tallow with vegetable fats (e.g. canola oil, chia oil, walnut oil or olive oil) (Bolumar, Toepfl, & Heinz, 2015;de Oliveira Fagundes et al, 2017;Pintado, Herrero, Jiménez-Colmenero, & Ruiz-Capillas, 2016;Serdaroğlu, Nacak, & Karabıyıkoğlu, 2017). Among the many vegetable fats, canola oil has a very beneficial fatty acid profile [rich in polyunsaturated fatty acids (PUFA 28.14%)] and the lowest SFA level among all oils (7.37%).…”

“…Oat β-glucan, among others, contributes to the reduction of blood glucose rise after a meal and has beneficial influence on blood cholesterol levels (Commision Regulation (EU) No 432/2012, n.d;Fulgoni, Chu, Shea, Slavin, & Dirienzo, 2015;Yangilar, 2013). Additionally, it has texturing properties and also improves the rheological properties of food products (Afshari et al, 2015;Álvarez & Barbut, 2013;Pintado et al, 2016). Addition of oat β-glucan concentrates can increase cohesiveness, adhesiveness, gumminess and hardness of food products, also some products are more grainy.…”