Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

The scientific and industrial communities have been giving great attention to the
development of new bio-based materials with potential use in innovative technological …

BACKGROUND Nowadays, fat replacement in meat products is a matter of concern in the
meat industry. The objective of this study was to evaluate the replacement of pork backfat …

Sunflower oil was structured with monoglycerides and phytosterols. The properties of the
oleogels were studied by optical microscopy, large deformation mechanical measurements …

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the
technological and nutritional characteristics of fermented sausages was studied. Four …

Sunflower oil organogels and their emulsions were incorporated in frankfurters to partially
replace pork backfat. Nine frankfurter treatments were made with 20% total fat content …

In the last decade, food structuring has received considerable attention due to the concern of
replacing trans and saturated fats with healthier alternatives without compromising neither …

This study was aimed at evaluating the physical conformation and oxidative stability of
beeswax oleogels when fortified by the incorporation of β-carotene (complex-beeswax …