Use of bacterial cellulose as a fat replacer in emulsified meat products: review
FOOD SCIENCE AND TECHNOLOGY(2022)
摘要
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
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关键词
Komagataeibacter xylinus, nata-de-coco, meat products, low-fat meat products, fat replacers
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