Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

Abstract

In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.

Effect of Fat Components on Functional Properties of Heat-Treated Cheeses

“…Использование немолочных жиров обусловлено их низкой ценой в сравнении с молочным жиром. Кроме того, применение ЗМЖ позволяет повысить биологическую ценность и обеспечить более сбалансированный жирнокислотный состав молокосодержащих продуктов за счет снижения доли насыщенных и увеличения ненасыщенных жирных кислот [3][4][5][6][7][8][9]. А. В. Дунаев исследовал влияние замены молочного жира заменителем молочного жира на органолептические и реологические показатели имитационных плавленых сырных продуктов, которые можно применять при производстве пиццы.…”

Tuning Fatty Acid Profile and Yield in Pichia pastoris

“…Recently, the biotechnological production of tailored chain-length fatty acids has gained importance, as not all fatty acid species are highly abundant in natural sources. Oleic acid (C18:1, OA) is abundantly found in various natural sources, especially plants and fruits (e.g., olive (55-83%), canola (62-64%), or avocado (59-62%)) [30]. Oleic acid's presence contributes to the fluidity and stability of cell membranes, affecting cell signaling and physiological functions [31].…”