Use of Multiple Emulsions as Fat Substitutes in Meat Products

Ö. Çağindi; C. İnce

Use of Multiple Emulsions as Fat Substitutes in Meat Products

In: 63rd International Congress of Meat Science and Technology

Authors:

Ö. Çağindi

Ö. Çağindi ¹Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, 45140, Manisa, Turkey

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C. İnce

C. İnce ²Institute of Natural and Applied Sciences, Manisa Celal Bayar University, 45140, Manisa, Turkey; ozlem.cagindi@cbu.edu.tr

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Type:: Chapter

Pages:: 686–687

DOI:: https://doi.org/10.3920/9789086868605_306

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Meat and meat products are contained high amounts of fat. Processed meat products are perceived as unhealthy by consumers. Functional meat products may represent an opportunity for the meat industry to improve this perception. For this purpose, it is known that multiple emulsions enable products which are made healthier by reducing the oil in the food. In recent years, research has been conducted on the use of multiple emulsions as fat substitutes, particularly in emulsifier type meat products. In this study, reduction of fat content in processed meat product, applications of multiple emulsions as fat substitutes in the meat products formulation has been compiled.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Use of Multiple Emulsions as Fat Substitutes in Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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