Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasti...

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Bibliographic Details
Main Authors: Qiaomei Zhu, Fu Chen, Peiyang Li, Tao Wu, Yijun Pan, Min Zhang
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Gels
Subjects:
flaxseed gum
oleogels
fat replacers
rheological properties
emulsified sausage
Online Access:https://www.mdpi.com/2310-2861/9/9/759

Internet

https://www.mdpi.com/2310-2861/9/9/759

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