Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietar...
| Main Authors: | , , , , |
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| Format: | Article |
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Taylor & Francis
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101833/ |
| _version_ | 1848863642763657216 |
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| author | Asyrul-Izhar, Abu Bakar Bakar, Jamilah Sazili, Awis Qurni Goh, Yong Meng Ismail-Fitry, Mohammad Rashedi |
| author_facet | Asyrul-Izhar, Abu Bakar Bakar, Jamilah Sazili, Awis Qurni Goh, Yong Meng Ismail-Fitry, Mohammad Rashedi |
| author_sort | Asyrul-Izhar, Abu Bakar |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietary fiber with plant oils or animal protein/skin, 5) pre-treated fat replacer, and 6) oleogel and emulsion gels. The ingredients, characteristics, processes, mechanisms, advantages, and disadvantages of all the fat replacers are discussed extensively. The oleogel and emulsion gel approach is found to be the most practical by retaining the solid-like properties while possessing a healthier fatty acid profile over other approaches. This approach also can solubilize both hydrophobic and hydrophilic components and also have good thermodynamic stability, thus imitating the animal fat. In addition, the cost of production is kept low while maintaining the nutritional attributes, physicochemical and sensorial properties of meat products. |
| first_indexed | 2025-11-15T13:36:10Z |
| format | Article |
| id | upm-101833 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:36:10Z |
| publishDate | 2022 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1018332024-01-16T04:30:03Z http://psasir.upm.edu.my/id/eprint/101833/ Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? Asyrul-Izhar, Abu Bakar Bakar, Jamilah Sazili, Awis Qurni Goh, Yong Meng Ismail-Fitry, Mohammad Rashedi This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietary fiber with plant oils or animal protein/skin, 5) pre-treated fat replacer, and 6) oleogel and emulsion gels. The ingredients, characteristics, processes, mechanisms, advantages, and disadvantages of all the fat replacers are discussed extensively. The oleogel and emulsion gel approach is found to be the most practical by retaining the solid-like properties while possessing a healthier fatty acid profile over other approaches. This approach also can solubilize both hydrophobic and hydrophilic components and also have good thermodynamic stability, thus imitating the animal fat. In addition, the cost of production is kept low while maintaining the nutritional attributes, physicochemical and sensorial properties of meat products. Taylor & Francis 2022-08-07 Article PeerReviewed Asyrul-Izhar, Abu Bakar and Bakar, Jamilah and Sazili, Awis Qurni and Goh, Yong Meng and Ismail-Fitry, Mohammad Rashedi (2022) Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? Food Reviews International, 39 (9). pp. 6387-6419. ISSN 8755-9129; ESSN: 1525-6103 https://www.tandfonline.com/doi/full/10.1080/87559129.2022.2108439 10.1080/87559129.2022.2108439 |
| spellingShingle | Asyrul-Izhar, Abu Bakar Bakar, Jamilah Sazili, Awis Qurni Goh, Yong Meng Ismail-Fitry, Mohammad Rashedi Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title | Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title_full | Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title_fullStr | Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title_full_unstemmed | Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title_short | Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| title_sort | incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? |
| url | http://psasir.upm.edu.my/id/eprint/101833/ http://psasir.upm.edu.my/id/eprint/101833/ http://psasir.upm.edu.my/id/eprint/101833/ |