| Autor: |
Stožinić, Milica, Lončarević, Ivana, Pajin, Biljana, Zarić, Danica, Nikolić, Ivana, Šojić, Branislav, Petrović, Jovana |
| Předmět: |
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| Zdroj: |
Processes; Oct2024, Vol. 12 Issue 10, p2208, 14p |
| Abstrakt: |
In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing these techniques. Methods such as emulsion template, foam template, and solvent exchange are frequently employed for creating fat replacers known as oleo- or emulsion gels, commonly used in food products. As the interest in developing fat replacers continues to grow, it has become essential to explore and pursue new materials suitable for producing protein-based fat replacers. Given the increasing food consumption, food waste is on the rise. The goal is to maximize food utilization and create high-protein, nutritionally rich foods with minimal waste. This involves using new materials, such as alternative proteins or food by-products, and finding effective methods for their utilization. This review aims to provide insights into the variety of materials and methods employed to prepare protein-based fat replacers as documented in the available literature. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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