Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products

Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products

An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters,...

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Bibliographic Details
Main Authors: Berik Idyryshev, Alibek Muratbayev, Marzhan Tashybayeva, Assem Spanova, Shyngys Amirkhanov, Assel Serikova, Zhaksylyk Serikov, Laila Bakirova, Madina Jumazhanova, Aigerim Bepeyeva
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
emulsion gel
inulin
pine nut oil
trans-isomers
polysaccharide
carrageenan
Online Access:https://www.mdpi.com/2304-8158/14/6/962
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