文章基本信息

标题：Use of bacterial cellulose as a fat replacer in emulsified meat products: review
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作者：OLIVEIRA Alyne Alves Nunes ; MESQUITA Eliana de Fátima Marques de ; FURTADO Angela Aparecida Lemos 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.42621
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
关键词：Komagataeibacter xylinus;nata;de;coco;meat products;low;fat meat products;fat replacers