The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Abstract

BACKGROUND: Mono-, di-and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS: Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (T g ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION:The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The T g of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between T g and the physicochemical properties of cheese will be studied in further research.

Amphiphilic Alkylated Pectin Hydrogels for Enhanced Topical Delivery of Fusidic Acid: Formulation and In Vitro Investigation

“…The addition of the alkyl chain to pectin bulked up the molecular structure and decreased mobility. Because of the enhanced hydrophobicity in the alkylated pectin, bound H2O was eliminated, resulting in a higher Tg in the alkylated pectin; bound H2O functions as a plasticizer, boosting chain mobility and lowering intermolecular forces [34,35]. The three-dimensional structure of hydrogels was prepared based on the ionic interaction between pectin and the CaCl2 crosslinker.…”

Hydrophobically Grafted Pullulan Nanocarriers for Percutaneous Delivery: Preparation and Preliminary In Vitro Characterisation

“…The introduction of the hydrophobic alkyl chain increased the molecular structure bulkiness of the polysaccharide and led to a reduction in mobility. The alteration in BMO-PUL hydrophobicity results in the removal of hydrogen-bonded H 2 O molecules, which can serve as a plasticiser to increase polymer chain mobility and reduce intermolecular forces, leading to a lower Tg value of amorphous solids, such as the native pullulan ( Table 1 ) [ 51 , 52 ]. The Tg values of pullulan discussed in the literature differ noticeably.…”

Multiscale Approach to Dairy Products Design

“…The demand for products with high nutritional value, with the incorporation of bioactive compounds, reduction or addition of fats, salts, and sugars with more significant contribution to health, has become a challenge for the design of these products because these ingredients or substitutes can modify the structure of dairy products (Meyer et al, 2011;Mudgil and Barak 2017;McCain et al, 2018). For example, inulin is a hydrocolloid that is considered a functional ingredient used as a fat substitute in dairy products (Li et al, 2019;Yousefi and Jafari 2019); however, Meyer et al (2011)indicate that its incorporation is related to changes in the rheology of the foods. Yousefi and Jafari (2019) reviewed the functionality and application of various hydrocolloids in dairy products, including inulin.…”