An overview on the types, applications and health implications of fat replacers

Syan, Vanshika; Kaur, Jaspreet; Sharma, Kartik; Patni, Manvi; Rasane, Prasad; Singh, Jyoti; Bhadariya, Vishesh

doi:10.1007/s13197-022-05642-7

Cited by 25 publications

(11 citation statements)

References 44 publications

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“…The incorporation of fat replacers assists in mitigating the decline in product quality resulting from fat reduction. These replacers are classified based on their source as carbohydrate-based or protein-based . Protein particles utilized as fat replacers exhibit textural, rheological, and sensory characteristics comparable to fat.…”

Section: Introductionmentioning

confidence: 99%

“…These replacers are classified based on their source as carbohydrate-based or protein-based. 13 Protein particles utilized as fat replacers exhibit textural, rheological, and sensory characteristics comparable to fat. Polysaccharides act as fat replacers mainly by creating a gel-like matrix that stabilizes a significant amount of water, imparting creaminess and flow properties similar to fat.…”

Section: Introductionmentioning

confidence: 99%

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Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P−1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of −34.70 and −46.70 mV. The samples 1P−1F and 2P−1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P−3F). The salad dressings that included P−F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P−1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P−1F) exhibited superior ζpotential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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“…Fats play a crucial role in dairy cheese by contributing to taste, softer textures, moisture retention, and longer shelf life. This, in turn, influences the palatability and acceptance of cheese by consumers all over the globe (Syan et al ., 2022). Regular consumption of dairy foods high in fat has been linked to chronic disorders such as obesity, hypercholesterolemia, cardiovascular diseases, and cancer (Wu et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

Akhtar,

Araki,

Nei

et al. 2024

Int J of Food Sci Tech

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SummaryLow‐fat mozzarella cheese (LFMC) consumption is growing as consumers seek healthy substitutes. However, the rubbery texture and poor meltability of LFMC makes it less appealing to consumers. This study evaluated the effect of basil seed mucilage (BSM) as a fat replacer in LFMC (2% fat). A comprehensive analysis of physicochemical, texture, microstructure, and sensory attributes was conducted to evaluate LFMC. BSM was added in concentrations (1%, 2.5%, and 5% (v/v)) during the formulation of LFMC. LFMC samples showed a considerable reduction in fat content, while the LFMC sample with 2.5% BSM (BT2) exhibited improved stretchability and meltability. According to the microstructure analysis, the LFMC three‐dimensional network can be filled with 2.5% (v/v) BSM. The shear and puncture force test reported that adding 5% (v/v) BSM mucilage increased the texture hardness over time. From the results, it can be concluded that 2.5% (v/v) BSM was considered best for improving meltability and stretchability, while 1% BSM (v/v) in LFMC was acceptable for sensory panellists.

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“…People's extended awareness and knowledge about fitness and healthy lifestyle have increased demand for low‐calorie foodstuffs, including reduced‐fat products (Amiri et al, 2021 ; Chailangka et al, 2023 ; Isaacs, 2019 ; Khanal & Bansal, 2020 ; Naghshi et al, 2022 ; Syan et al, 2022 ). Excessive fat intake has different harmfulness and causes various illnesses, including obesity, cardiovascular disease, and different types of cancers (Koene et al, 2016 ; Schwab et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the utilization and incorporation of fat alternatives, macromolecules with similar physical and chemical properties to triglycerides, and protein and carbohydrate‐based fat replacers into cheese were recommended to resolve some mentioned defects (Hammam & Ahmed, 2019 ). Fat replacers showed different functional attributes that may improve the structure and sensory characteristics of low‐fat cheeses (Syan et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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An overview on the types, applications and health implications of fat replacers

Cited by 25 publications

References 44 publications

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

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