2020
DOI: 10.1016/j.jclepro.2020.121670
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Insect margarine: Processing, sustainability and design

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Cited by 50 publications
(41 citation statements)
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“…The substitution of lipids (up to 75%) with insect fat without negative effects on spreading abilities was identified. The substitution of 75% of lipids in margarine resulted in higher environmental impact product when compared to regular margarine [55]. Insect-based milk and ice creams (Gourmet grubb, ENTOMILK TM ) have found their way to the market as a dairy-free option for consumers.…”
Section: Lipids In Human Nutritionmentioning
confidence: 99%
“…The substitution of lipids (up to 75%) with insect fat without negative effects on spreading abilities was identified. The substitution of 75% of lipids in margarine resulted in higher environmental impact product when compared to regular margarine [55]. Insect-based milk and ice creams (Gourmet grubb, ENTOMILK TM ) have found their way to the market as a dairy-free option for consumers.…”
Section: Lipids In Human Nutritionmentioning
confidence: 99%
“…Their use as feedstuff for ruminants has been less successful due to the high chitin and fat content, which has a negative effect on fermentation and digestibility (Jayanegara, Novandri, Yantina, & Ridla, 2017). These nutrients found in BSFL are the same nutrients that are ideal for human health and can play an important role in a variety of sectors within the food indus-try ranging from meat alternatives (Bessa, Pieterse, Sigge, & Hoffman, 2019), to butter/margarine alternatives (Delicato, Schouteten, Dewettinck, Gellynck, & Tzompa-Sosa, 2020;Smetana, Leonhardt, Kauppi, Pajic, & Heinz, 2020), to bioactive compounds (Müller, Wolf, & Gutzeit, 2017), and potential functional ingredients (Caligiani et al, 2018).…”
Section: Nutritional Aspectsmentioning
confidence: 99%
“…The lipid portion of BSFL has recently been explored as a potential butter and margarine replacement, with up to 50% and 75% of BSFL lipids being successfully substituted into butter and margarine, respectively (Delicato et al, 2020;Smetana et al, 2020). Between 10 and 20 • C, BSFL margarine had high saturated fat contents, with a good stability, melting behavior, and spreading abilities comparable to conventional margarines (Smetana et al, 2020). Using a 75% BSFL lipid inclusion as a butter replacement had similar functionality to butter in that it did not affect the sponginess or crumbliness of cakes made using BSFL butter (Delicato et al, 2020).…”
Section: Lipid Fractionmentioning
confidence: 99%
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