Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Barbut, Shai; Marangoni, Alejandro G.; Thode, Uwe; Tiensa, Brian E.

doi:10.1111/1750-3841.14753

Cited by 39 publications

(26 citation statements)

References 17 publications

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“…Sterol/sterol-ester [165][166][167][168] EC, wax [ 38,[168][169][170][171][172][173][174] Pork skin emulsion [175] Texture, spreadability Pâté EC, wax [ 176,177] EC+ MAG [178] Margarine+ spreads Emulsion stabilization, hardness, melting properties, spreadability…”

Section: Confectionary Productsmentioning

confidence: 99%

“…Oleogels with either 12 or 14 wt% EC and 1.5 or 3.0 wt% glycerol monostearate (GMS) in canola oil were used to reduce the SAFA content of a liver pâté formulation by 60%. [ 178 ] Additionally, two pâtés were produced with pure pork fat and canola oil, respectively. The authors showed that hardness of pâtés at room temperature could be mimicked using either 14% EC oleogel or a mixture of 12% EC + 3% GMS.…”

Section: Food Applicationsmentioning

confidence: 99%

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Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)-based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D-network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation, and interactions and thus macroscopic properties of the respective oleogels. Oleogels have been a focal point of food research for over 20 years, yet product applications are lacking. Hence, the question arises whether the application of oleogels is unfeasible or if science lost sight of its objective. This review aims to assess different structuring systems concerning their availability, their potential for the utilization in food products and, if possible, their prices. Moreover, recent studies comprising the application of oleogels in food products are reviewed with special emphasis on the state and the function of the lipid phase during processing and in the final product. Therefore, the physical properties and preparation methods of different oleogels need to be considered in connection with the respective food application. Finally, it is discussed whether the application of oleogels is justified in these products and advantageous in comparison to liquid oil. Practical Applications: A diet rich in mono-and polyunsaturated fatty acids which make up the majority of liquid edible oils lowers the risk to suffer from cardiovascular diseases. Unfortunately, these oils cannot provide texture to food products in their native state. Oleogelation has the potential to deliver the solid structure necessary for numerous food products by transferring an oil rich in essential fatty acids into a solid-like structure. Besides, the nutritional value of these oils remains practically unchanged. Although oleogelation has been the objective of various research groups for more than 20 years, product applications are scarce. This review aims to stimulate the mindfulness of research concerning the successful application of oleogels in food products. This hopefully enables a better connection between science and industry.

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Section: Confectionary Productsmentioning

confidence: 99%

Section: Food Applicationsmentioning

confidence: 99%

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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“…Various studies describe EC-based oleogels as a potential possibility to reduce or eliminate the amount of saturated or trans-fats in foods by mimicking the physical characteristics of traditional fats whose structure is based on TAG crystal networks (Co & Marangoni, 2012;Wang, Gravelle, Blake, & Marangoni, 2016). Various studies have investigated the application of such oleogels in different foods, including different emulsion-type sausages such as frankfurters, breakfast sausages, and liver pâté (Barbut, Marangoni, Thode, & Tiensa, 2019;Barbut, Wood, & Marangoni, 2016;Davidovich-Pinhas, Barbut, & Marangoni, 2018;Zetzl, Marangoni, & Barbut, 2012).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Dreher

Blach

Terjung

et al. 2020

Journal of Food Science

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Animal fat tissue (that is, pork or beef fat) is composed of liquid and solid fat incorporated in a network of connective tissue. Hence, their rheological and thermal properties may differ significantly from plant-derived fats. Specifically, animal fats have elastic and melting properties that give rise to not only a certain comminution behavior during processing, but also provide meat products such as sausages with certain organoleptic properties. To mimic key properties of animal fat tissue with plant-derived materials, a new structuring approach was used. Canola oil was mixed with <30% (w/w) of fully hydrogenated canola oil at 65°C, hot-emulsified with a soy protein suspension (8%, w/w) at a lipid content of 70% (w/w) using a high-shear disperser, and cooled to 37°C. The concentrated, emulsified fat crystal networks were then incubated with transglutaminase for 1 hr to induce protein crosslinking. Microscopy images showed that samples were composed of tightly packed lipid particles with regions of coalesced or unemulsified lipids appearing at higher solid fat concentrations. Texture analysis and rheological measurements showed that crosslinked samples possessed elasticities that decreased with increasing solid fat concentration. Above 30% solid fat, matrices reverted back to exhibiting a mainly plastic behavior. Results were attributed to the formation of either a droplet-filled protein network, a particulate fat crystal network, or a mixture thereof. Taken together, results show that plant-based crosslinked emulsified fat crystal networks are able to mimic mechanical properties of animal fat provided that not too much solid fat (<30% in this study) is used. This makes them useful for the manufacture of meat products or analogues.Practical Application: This study introduced a new structuring approach to mimic properties of animal fat tissue with only plant-derived materials. The structured lipids can, for example, be used for the manufacture of processed meat analogues.

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“…Some studies have been carried out to improve the fatty acid profile of cooked (frankfurter sausages) or fresh meat products (patties, longanizas, merguez) by using solid lipid material based on emulsion gels or oleogels [ 6 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ]. However, there are very few studies of this kind on fermented meat products.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Pintado

Cofrades

2020

Foods

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The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

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Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Cited by 39 publications

References 17 publications

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

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