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 f… Show more
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