Influence of additives on rheological and textural properties of cellulose based fat mimetic

Cellulose based fat mimetics play important role in substitution of fat in reduced fat food products. Production of food often includes application of additives. This work examines the influence of additives on the obtaining stable fat mimetic based on fibers of microcrystalline cellulose. Applied additives affect to the durability of food products and increase their shelf life. The influence of added additives was observed trough the rheological and textural properties of MCG fat mimetic, thus its further functional characteristics. Increasing concentration of fibers positively influenced to crosslinking during hydration and increased strength and consistency of obtained gel. But, application of small hydrophilic molecules of additives disturbed rheological and textural properties of fat mimetics. Obtained gels were still with the thixotropic behavior, but with significantly reduced viscoelastic properties, consistency, firmness and cohesiveness. Based on results, in the aim to ensure obtaining of stable, cross–linked gel of fat mimetic with adequate rheological, textural and functional properties, the mixture of additives is added after the hydration of fat mimetic gels, because of competition for polar water molecules between small additives molecules and available hydroxyl groups of cellulose chains.

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review

The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers’ acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.