Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

Abstract

Fat is a crucial component in meat formulations since it directly influences theoverall acceptability of the product. Given its multiple functions, fat substitutioncannot be achieved by simply removing it. Consequently, some strategies related toproduct reformulation that allow to achieve a healthier profile while maintainingacceptable sensorial and technological characteristics have emerged. Specifically, theactive approach uses gels as fat replacers that can imitate fat behavior. Colloid gelsare advanced materials possessing three-dimensional networks with the ability toincorporate large amounts of water or oil due to their spatial structure and uniqueproperties, including high surface area, porosity, and loading capacity. Their application in foods requires the use of food-grade ingredients with appropriate technofunctionality, such as globular proteins. The amphiphilic nature of these polymersallows them to be converted into a three-dimensional network after the unfolding oftheir native structure during the gelation process. Thus, in this chapter, we exposea practical description of the primary concepts regarding using fat gel replacers,emphasizing protein-based ones. We also describe some recent research advances onthe theme, including those from our research group.