Protein oleogels prepared by solvent transfer method with varying protein sources

Feichtinger, Annika; Nibbelink, Dieke Groot; Poppe, Suzanne; Bozzo, Lucas; Landman, Jasper; Scholten, Elke

doi:10.1016/j.foodhyd.2022.107821

Cited by 11 publications

(7 citation statements)

References 39 publications

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“…Generally, the functionality of plant‐based proteins, such as emulsifying potential, solubility, gelling or foaming ability, as well as water‐holding capacity, is often considered inferior compared to proteins from animal sources as aforementioned. These differences arise from their distinct native environment (Feichtinger et al, 2022 ). Consequently, a direct substitution or replacement of animal proteins by plant proteins is usually challenging.…”

Section: The Development Of Plant‐based Fat Substitutesmentioning

confidence: 99%

“…A typical example of a challenge that arises when it comes to the substitution of animal proteins with plant proteins is their solubility. Proteins from plants are typically storage proteins and they generally have larger and more compact structures, in addition to being more hydrophobic and consequently also less soluble (Feichtinger et al, 2022 ).…”

Section: The Development Of Plant‐based Fat Substitutesmentioning

confidence: 99%

“…Feichtinger and Scholten ( 2020 ) and Feichtinger et al ( 2022 ) attempted to create plant‐based protein oleogels. The plant‐based protein oleogels showed comparable properties as animal‐based proteins in similarly efficient ways.…”

Section: The Development Of Plant‐based Fat Substitutesmentioning

confidence: 99%

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Plant‐based foods as meat and fat substitutes

Munialo

Vriesekoop

2023

Food Science & Nutrition

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Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant‐based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant‐based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.

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Section: The Development Of Plant‐based Fat Substitutesmentioning

confidence: 99%

Section: The Development Of Plant‐based Fat Substitutesmentioning

confidence: 99%

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Plant‐based foods as meat and fat substitutes

Munialo

Vriesekoop

2023

Food Science & Nutrition

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“…Based on their shape, protein oleogelators may be divided into two classes: globular and fibrous. Globular proteins can form a gel-like structure due to their ability to create cross-links or aggregates [120,121]. The gelation process typically involves heating a solution of globular proteins, which causes them to denature and unfold.…”

Section: Proteinsmentioning

confidence: 99%

“…As the proteins unfold, amino acids begin to interact with each other, forming aggregates and cross-links that create a three-dimensional network. This network traps water and other molecules, forming a gel-like substance [120,122,123]. On the other hand, fibrous proteins, such as gelatin, can form a gel when they are heated and then cooled.…”

Section: Proteinsmentioning

confidence: 99%

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

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Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.

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