• 식품과학과 산업
• /
• 제52권4호
• /
• pp.387-400
• /
• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• 한국식생활문화학회지
• /
• 제20권3호
• /
• pp.360-366
• /
• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• 한국식품과학회지
• /
• 제27권6호
• /
• pp.839-844
• /
• 1995

맛, 조직감, 안정성 등에 영향을 미치지 않는 지방대체물질을 이용한 저열량, 저지방 마요네즈를 제조하기 위하여 4종류의 지방대체물질에 대한 점도를 측정하고, 지방대체물질의 식용유에 대한 유지대체비율을 달리하여 제조한 저지방 마요네즈에 대해 물성검사와 관능 검사를 시행하였다. 지방대체물질 paste는 모두 의가소성유체의 특성을 보였고, 의가소성과 항응복력은 Neutral DR(DR), N-Lite L(NL), Sta Slim 150(SS), Stellar 100X(SX)순으로 증가하였다. 지방대체물질이 첨가된 마요네즈의 경도와 부착성도 위와 같은 순으로 증가하였고, 지방대체물질의 첨가비율이 높은 마요네즈일수록 경도와 부착성이 낮았다. DR이 첨가된 마요네즈의 spreadability는 DR paste의 점조도지수를 잘 반영해준다. 지방대체물질의 이용은 마요네즈의 oily odor와 greasy aftertaste를 감소시켰다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권8호
• /
• pp.1195-1204
• /
• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• 한국식품조리과학회지
• /
• 제23권6호
• /
• pp.824-831
• /
• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• 한국축산식품학회지
• /
• 제22권4호
• /
• pp.363-372
• /
• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• 한국축산식품학회지
• /
• 제38권1호
• /
• pp.26-42
• /
• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• 동아시아식생활학회지
• /
• 제18권6호
• /
• pp.1032-1038
• /
• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• 한국식품과학회지
• /
• 제34권4호
• /
• pp.577-582
• /
• 2002

본 연구는 기존의 유화형 소시지와 유사한 조직적인 성상을 갖는 저지방 세절 소시지를 제조를 위한 지방대체제를 단일 및 혼합 사용하여 첨가하고 그 적정량을 구하기 위하여 이화학적 검사, 기능성 및 물성검사를 실시하였다. 저지방 세절 소시지는 3% 미만의 지방과 77-79%의 수분 및 약 13-15%의 단백질을 가진 반면에 기존의 유화형 대조구는 19.4%의 지방과 62.5%의 수분 및 11.9%의 단백질을 함유함으로써 지방함량을 최소화하는 대신 수분과 단백질의 함량이 증가하였다. konjac flour(KF)는 단독 혹은 다른 지방대체제와 복합으로 첨가시 보수력이 좋았고 지방대체제 첨가에 의한 가열수율을 높일 수 있었다. Carrageenan(CN)은 보수력이 낮은 결점이 있으나 다른 친수성 콜로이드보다 겔 강도가 높아 경도를 증가시킴으로서 보수력이 높은 KF와 CN의 복합 지방대체제의 첨가는 상호보완적임을 알 수 있었다. 대두단백질을 첨가한 처리구는 원래 대두단백질 분말의 황색에 영향을 받아 황색도(Hunter b value)가 높았고 조직검사에서는 저지방 세절 소시지가 지방대체제의 첨가에 상관없이 기존의 유화형 소시지에 비하여 높은 경도를 보였으나, KF와 CN을 지방대체제로 첨가하고 대두단백질(1.5%)을 식육단백질(6%)과 대체하였을 때 기존의 유화형 소시지와 검성, 저작성 및 응집성이 유사한 조직감을 보였다. 결론적으로 KF와 CN 및 대두단백질의 복합지방대체제의 첨가가 단일 지방대체제에 비하여 저지방 소시지의 보수력 및 가열수율 등의 기능성을 높일 수 있었고 기존의 유화형 소시지와 가장 흡사한 조직감을 가짐을 알 수 있었다.

• 한국식생활문화학회지
• /
• 제18권2호
• /
• pp.181-191
• /
• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.