Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Abstract

Because of the negative effects of animal fat on health, reducing fat content in foods has gained more attention in recent years. In this regard, gelling agents with specific structure−function relationships and properties showed high potential as animal fat replacements. This review highlights different types of nonanimal-based gelling agents from plants, bacteria, and seaweed, and the mechanism of their actions in the form of sol gel networks as stabilizers and emulsifiers to contribute to fat reduction in foods. They play their roles by increasing the viscosity and gel-like behavior, and by forming a stabilizing layer at the oil−water interface when used as an emulsion stabilizer. Moreover, some of the gelling agents have a synergistic gelation or stabilizing effect in combination with other compounds. Thus, as gelling agents show different properties under different conditions, choosing the type of gelling agents should be done according to many factors such as food processing parameters and product properties.