Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
The expansion of the assortment of low-saturated-fat sausages is a trend in healthy eating, and the use of alternative ways to reduce their saturated fat content is required. This study aimed to partially substitute pork fat with 7% and 10% oleogel, obtained by structuring sunflower oil with a two-c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/9/5312 |