Effects of sn-2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute on Metabolic Regulation in Sprague-Dawley Rats.

In this study, the influence of total sn-2 palmitic triacylglycerols (TAGs) and ratio of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) to 1,3-dioleoyl-2-palmitoylglycerol (OPO) in human milk fat substitute (HMFS) on the metabolic changes were investigated in Sprague-Dawley rats. Metabolomics and lipidomics profiling analysis indicated that increasing the total sn-2 palmitic TAGs and OPL to OPO ratio in HMFS could significantly influence glycine, serine and threonine metabolism, glycerophospholipid metabolism, glycerolipid metabolism, sphingolipid metabolism, bile acid biosynthesis, and taurine and hypotaurine metabolism pathways in rats after 4 weeks of feeding, which were mainly related to lipid, bile acid and energy metabolism. Meanwhile, the up-regulation of taurine, L-tryptophan, and L-cysteine, and down-regulations of lysoPC (18:0) and hypoxanthine would contribute to the reduction in inflammatory response and oxidative stress, and improvement of immunity function in rats. In addition, analysis of targeted biochemical factors also revealed that HMFS-fed rats had significantly increased levels of anti-inflammatory factor (IL-4), immunoglobulin A (IgA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), and decreased levels of pro-inflammatory factors (IL-6 and TNF-α) and malondialdehyde (MDA), compared with those of the control fat-fed rats. Collectively, these observations present new in vivo nutritional evidence for the metabolic regulatory effects of the TAG structure and composition of human milk fat substitutes on the host.

Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation.

This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.

Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage.

To investigate the effect of Agaricus bisporus and soybean oil as complex fat substitutes on the storage characteristics of chicken sausages, a pre-mixture of A. bisporus and soybean oil (1:2) was used to replace 0% (CK), 30% (T30), 60% (T60), and 90% (T90) of pork back fat in chicken sausages. The changes in color (brightness value, L*; redness value, a*; and yellowness value, b*), texture, pH, and total viable count of the sausages were examined at 1, 5, 10, 15, 20, 25, 30 and 35 d of storage at 4°C, respectively. The results showed that A. bisporus and soybean oil altered the color of the sausages. At the same storage time, compared with CK, L* values of fat-reduced chicken sausages decreased significantly, while a* values increased significantly (P < 0.05), b* values increased significantly (P < 0.05) at the 10 d of storage. During storage, L* and a* values of CK gradually decreased and b* values gradually increased, fat-reduced sausages exhibited opposite trends in a* values and b* values compared with CK. The hardness and chewiness of fat-reduced sausages increased significantly (P < 0.05) compared with CK at the same storage time. During storage, the overall hardness of fat-reduced sausages increased, and the springiness and chewiness fluctuated. T60 did not change significantly in cohesiveness throughout the storage period (P < 0.05). The pH of fat-reduced sausage was relatively stable during storage. The higher the amount of A. bisporus added, the greater the pH. The pH of T60 did not change throughout the storage period. A. bisporus and soybean oil showed some antibacterial effect on sausage and the minimum shelf life of chicken sausage with A. bisporus was 25 d. In conclusion, A. bisporus and soybean oil increased the redness and hardness of the sausages during storage, but the pH and total viable bacteria count remained relatively stable. T60 displayed the most stable storage properties among them, making it the optimum method for the manufacturing of fat-reduced chicken sausages.

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.

With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.

Comparison and enrichment of sn-2 palmitoyl triacylglycerols (OPO/OPL) in fish oil for its potential application as human milk fat substitutes.

Triacylglycerols (TAG) are differences in fatty acid distributions between infant formula and human milk. In this study, fish oil (Tilapia, Golden pompano, Tiger grouper, and Basa) showed the potential as the source of human milk fat substitutes by comparing TAG profiles with infant formula and human milk. The total lipids and TAG of fish were concentrated in the by-products of fish (head and viscera) and contained high levels of palmitic acid, oleic acid, and linoleic acid. Compared with infant formula, fish oil was closer to human milk in sn-2 fatty acid distribution, and sn-2 palmitic acid level in fish oil exceeded 52 % of total palmitic acid, Golden pompano head was the highest (64.46 %). Further research showed that the content of sn-2 palmitoyl TAG (OPO and OPL dominated) increased from 157.16 mg/g TAG to 305.18 mg/g TAG by isopropanol enrichment (solid-liquid ratio: 1:4, temperature: -12 °C, time: 4 h).

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.

BACKGROUND: The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon-available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID). RESULTS: No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g-1 ) and palmitic acid (242.20 mg g-1 ), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g-1 ) and α-linolenic acid (52.44 and 82.35 mg g-1 ) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample. CONCLUSIONS: The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.

Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.

In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L⁎ value, springiness, cohesiveness, and expressible moisture, while lower a⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.

Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute.

The natural source of human milk fat substitute (HMFS) is a field worth exploring. In this study, tilapia oil was extracted and analyzed. In the triacylglycerol fraction, the contents of sn-2 palmitic acid and total sn-1,3 oleic acid and linoleic acid were 48.01% and 66.62%, respectively. The optimal solvent fractionation conditions were determined to be a tilapia oil-to-acetone ratio of 1:8 (w/v), crystallization temperature of -30°C, and crystallization duration of 16 h, giving a solid fraction yield of 64.20%. In fractionated tilapia oil, the total content of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) and 1,3-dioleoyl-2-palmitoylglycerol (OPO) increased by 20.38%, as determined by reversed-phase liquid chromatography. Ultra-high-performance combined-phase chromatography combined with quadrupole time-of-flight mass spectrometry analysis showed that OPL (17.45%) was the most abundant triacylglycerol in fractionated tilapia oil, followed by OPO (13.90%). Fractionated tilapia oil is thus an excellent source of OPL and has great potential for incorporation in HMFS. PRACTICAL APPLICATION: Human milk fat substitutes are an important component of infant formulas. This work provides an excellent natural source of oil rich in OPL, which has great potential in the field of preparing human milk fat substitutes highly similar to human milk fat.

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.

The growing number of people at high risk of cardiovascular disease development contributed to both changes in diets by consumers and the reformulation of food products by food producers. Cardiovascular diseases are caused by the i.a. consumption of meat that contains animal fat rich in saturated fatty acids (SFA). The use of fat substitutes in meat seems to be a promising tool for the reduction of cardiovascular disease occurrence. In the presented study, beef fat was replaced at 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), and 100% (S-100%) by a fat substitute in a form of a lyophilized hydrogel emulsion enriched with encapsulated açai oil. The chemical (TBARS, volatile compound profile, fatty acid profile, pH), and physical (TPA, consumer rating, L*a*b* color, cooking loss) analyses were performed on raw and grilled burgers subjected to storage at cold conditions (4 °C) in days 0 and 7. Burgers formulated with hydrogels had a higher content of polyunsaturated fatty acids (PUFAs) of about 32% (p < 0.05) and reduced SFAs by 22%. Reformulation of the burger resulted in lower nutritional indices of the atherogenicity index (AI) (0.8 for CO, 0.3 for S-100%, p < 0.05) and thrombogenicity index (TI) (1.8 for CO, 0.6 for S-100%, p < 0.05), as well as led to an increased h/H ratio (1.3 for CO, 3.9 for S-100%, p < 0.05). Furthermore the application of freeze-dried hydrogels reduced cooking loss. Moreover, consumers did not observe significant differences (p < 0.05) between the control and S-25% and S-50% burgers. Thus, the use of lyophilized hydrogels formulated with konjac flour and sodium alginate and enriched with encapsulated acai oil can be successfully applied as a fat substitute in beef burgers.

Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties.

In this study, low-fat beef patties were prepared by replacing different proportions of beef fat (0, 25, 50, 75, and 100%) with ultra-high pressure-assisted cowhide gelatin. The quality characteristics, lipid oxidation, protein oxidation, and fatty acid profile of beef patties during cold storage at 4 ℃ (0, 7, 14, 21, and 28 days) were evaluated. The results showed that the addition of cowhide gelatin increased the protein content and reduced the fat content of beef patties. The saturated fatty acid (SFA) content of beef patties significantly reduced and the polyunsaturated fatty acid (PUFA) content significantly increased with the increase in the replacement ratio. Especially, the 100% substitution group had the highest PUFA content; the SFA content and the n-6/n-3 ratio could be reduced by about 56% and 31%, respectively. During the cold storage period, the moisture content of beef patties increased significantly, while the cooking loss was the opposite, with the increase in the fat replacement rate. The L* and a* values of raw patties prepared with gelatin were significantly higher than those in the control group. Furthermore, adding cowhide gelatin significantly reduced the thiobarbituric acid, peroxide, and carbonyl contents of patties, but increased their total sulfhydryl content throughout the refrigeration period. Thus, it was concluded that cowhide-based gelatin was a promising alternative to replace beef fat in low-fat beef patties.

Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application.

BACKGROUND: The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. RESULTS: OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION: Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels.

BACKGROUND: Wax-based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. RESULTS: The results showed that oleogels with 5-9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5-11%, 25 °C) and higher ß' crystals (2795.7-11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel-based cookies depends more on the amount of crystals than crystal size. In the results, SFC, ß' crystals, viscosity and elastic modulus (G') were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, ß' crystal, viscosity and G' are softer. CONCLUSION: The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and ß' crystal of wax oleogels. © 2022 Society of Chemical Industry.

Synthesis of human milk fat substitutes based on enzymatic preparation of low erucic acid acyl-donors from rapeseed oil.

Rapeseed oil has a similar oleic acid/linoleic acid ratio to human milk fat (HMF). However, it can hardly be used for human milk fat substitute (HMFS) synthesis due to high erucic acid content. In this study, Candida cylindracea lipase (CCL) was found to strongly discriminate against erucic acid. Free fatty acids containing low erucic acid and high oleic acid and linoleic acid were prepared from rapeseed oil hydrolysis catalyzed by CCL. The erucic acid content was only 1.58% (initial 8.70%), when the degree of hydrolysis reached 79.58%. The free fatty acids were used as acyl-donors in the acidolysis catalyzed by Novozym 40086. Considering acyl incorporation and migration, the optimum conditions were 1:8 (tripalmitin to acyl-donors), 40 °C and 2 h. The erucic acid content dropped to 0.97% in the HMFS. According to the Q-TOF-MS analysis, the HMFS was rich in 1,3-dioleoyl-2-palmitoyl-glycerol (18.20%) and 1-oleoyl-2-palmitoyl-3-linoleoyl-glycerol (17.96%), which was similar to HMF.

Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality.

In this paper, the correlation between microstructure and physical properties of emulsifier based oleogels and qualities of cookies, as well as the key factors affecting cookies hardness was studied by using four kinds of food-grade emulsifiers with different concentrations. Monoacylglycerol (MAG) and sorbitan monostearate (SPAN) cookies showed similar hardness and L*, a*, b* to those of shortening cookies, in the concentration range of 6-15% and 12-18%, respectively, and their cross sections are uniformly porous. The solid fat content and α crystals content of emulsifier based oleogels showed no significant effect on cookie hardness. Besides, oleogel cookies prepared with emulsifier gelators with higher hydrophile-lipophile balance value showed lower hardness. In the results, higher shear viscosity (at 25 °C) of emulsifier based oleogels were determined to be the key factor for softer cookies. This study provides theoretical support for the quality control of novel cookies with emulsifier based oleogels.

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2.

Lipophilic sea buckthorn pomace extract isolated by supercritical CO2 (LSBPE) was structurized with different amounts of carnauba wax or beeswax as oleogelators. Oleogels were also made with added water at an LSBPE:water ratio of 70:30. LSBPE was characterized by a favorable ratio of omega-6 to omega-3 fatty acids (1:3) and reasonable amounts of omega-7 fatty acids (4.45% of total), tocopherols (63.0 mg/100 g) and carotenoids (700.1 mg/100 g). The oleogels were characterized by their structural and rheological properties, and physical and chemical stability during storage. Carnauba wax produced a gel-like structure with a highly condensed network of aggregated crystals, while beeswax oleogels displayed elongated crystals which formed interconnected networks. Carnauba wax gels were harder than beeswax gels with better oil-binding capacity and higher crystallization and melting temperatures. Both oleogels showed good physical and oxidative stability during storage due to the immobilization of oil in the three-dimensional structures, and the presence of strong lipophilic antioxidants in LSBPE, respectively. As the proportion of waxes increased from 5 to 17.5%, the hardness, oil-binding capacity, crystallization, and melting temperatures increased in both gels due to the more developed crystalline associations. Addition of water had no significant effect on the physical and chemical stability of oleogels during storage. Water was distributed as small droplets in the crystalline network of oleogelators. However, hardness and oil-binding capacity decreased as water was added. Rich in polyunsaturated fatty acids and bioactive compounds, LSBPE oleogels offer the opportunity to deliver bioactives while simultaneously acting as fat substitutes.

Improving the nutritional profile of culinary products: oleogel-based bouillon cubes.

Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids - edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of ß-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.

The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality.

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion.

Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products.