Kew, B orcid.org/0000-0003-4550-6999, Holmes, M orcid.org/0000-0002-6819-1048, Stieger, M et al. (1 more author) (2020) Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology, 106. pp. 457-468. ISSN 0924-2244
Abstract
Background
Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs).
Scope and approach
This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs.
Key findings and conclusions
Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the terms of the CC-BY 4.0 licence: https://creativecommons.org/licenses/by/4.0/ |
Keywords: | Fat replacer; Fat mimetic; Microparticulated; Plant protein; Tribology; Microgels |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number EU - European Union 757993 |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 Nov 2020 15:49 |
Last Modified: | 25 Jun 2023 22:29 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.tifs.2020.10.032 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:167481 |