Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Critical Reviews in Food Science and Nutrition
Cheryl ChungDavid Julian McClements

Abstract

Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents.

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Citations

Mar 7, 2020·Food & Function·David Julian McClements
Jul 7, 2020·Journal of the Science of Food and Agriculture·Shahid IqbalXiao Dong Chen
Aug 9, 2016·Food & Function·David Julian McClementsBi-Cheng Wu
Dec 23, 2020·Annual Review of Food Science and Technology·David Julian McClementsLiangli Yu

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Methods Mentioned

BETA
rheology
differential
nuclear
X-ray
light scattering
bulk
electron
atomic force microscopy
fluorescence microscopy
dynamic light scattering

Software Mentioned

CIELAB
SALATRIM

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