FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESE

Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC.     

Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese

Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse D-100, Avicel Plus CM 2159 or beta-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except beta-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.     

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.     

Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality

Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein (MWP) on yield and quality of low‐fat (~7.3 g/100 g) Cheddar cheese was investigated. MWP improved cheese yield due to the water‐binding ability of denatured whey protein. MWP addition decreased meltability but improved the textural properties beneficial for shredding and slicing, by decreasing sensory firmness. The results emphasise the role of MWP as an inert filler within cheese matrix, in improving cheese yield and creating a softer texture without compromising the sensory or overall quality of cheese, even with moisture increases in 0.35 or 0.50% MWP cheeses.     

TEXTURAL CHARACTERISTICS OF CHEESE ANALOGS INCORPORATING FAT REPLACERS

The textural characteristics and microstructure of cheese analogs whose fat content was reduced with different ratios of low methoxyl pectin and whey protein concentrate commercial fat replacers were studied. Textural characteristics were determined by the instrumental Texture Profile Analysis and by a trained sensory panel. Microstructure was determined using Scanning Electron Microscopy. Whey protein concentrate (WPC) analogs showed lower values for the textural characteristics of hardness and firmness, replaced less fat and retained less water than the low methoxyl pectin (LMP) analogs. The LMP analogs exhibited a discontinuous protein matrix containing very small-dispersed fat droplets, associated to polyhedral gel particles, while the WPC analogs presented a smooth continuous protein network, which perfectly enwrapped larger fat particles. Polynomial models that predict the cheese analogs texture in function of the fat replacer, fat and moisture ratios in the formulation were established.     

Effect of octenyl succinylated waxy starch as a fat mimetic on texture,microstructure and physicochemical properties of Minas fresh cheese

The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.     

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food quality, particularly the texture, flavor, and stability of food emulsion products. The food industry faces major challenges in seeking to produce reduced-fat and low-cholesterol mayonnaise and dressings that have attributes similar to full-fat products. Efficient monitoring of products to ensure desirable quality requires knowledge of their physicochemical characteristics, including appearance, rheology, emulsion stability, microstructure, and flavor, as well as particle size and charge distribution. The purpose of this paper is to provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings. The effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products are detailed with supporting experimental results. The possibility of using plant-based ingredients or reduced-cholesterol egg yolk in the formulation of such products is also examined.     

Reducing the fat content in ground beef without sacrificing quality: a review

Americans are becoming more health conscious in their food choices and many are interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding flavors of their own, by reducing the original aroma-generating substrate (fat) and by altering release of aroma compounds. When fat is removed from meat, water is generally added to replace it. Water-binding compounds can be added to prevent the added water from cooking out or evaporating and to prevent patty shrinkage. Fat replacers are generally classified by their composition: protein-based replacers including whey, soy and collagen, lipid-based substances such as soy lecithin which function as emulsifiers maintaining the fat that is retained distributed in the product, and carbohydrate-based substances including flours (wheat, soy, oat), starches (potato, modified corn starch, tapioca) and gums (carrageenan, xanthin). Duplication of the characteristics contributed by fat often requires a combination of replacers to address juiciness and texture (firmness) without negatively impacting flavor.     

Influence of fat replacers on the chemical,textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

In this study, low‐fat Beyaz pickled cheeses were produced from ewe's milk using a protein‐based fat replacer (1.0% w/w Simplesse^®), a carbohydrate‐based fat replacer (0.5% w/w Maltrin^®) and a blend of both (0.5% w/w Simplesse^® + 0.25% w/w Maltrin^®). The chemical, textural and sensory properties of cheeses were examined during storage for 60 days. The use of fat replacers affected chemical (except pH and acidity), textural and sensory properties of the cheeses. The cheeses produced with Simplesse^® (Sample B) were similar to full‐fat cheese and had the highest sensory scores.     

Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese

This study compared the effect of coagulum firmness at cutting on composition of 50% reduced-fat Cheddar cheese. Coagulum firmness was determined by subjective evaluation by the cheese maker. Three firmness levels were tested, and these corresponded to average times of coagulant addition to cutting the curd of 25, 48, and 65 min. A slow acid-producing culture was used, and ripening times were altered to give similar curd pH values throughout cheese making. A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield. The percentages of fat recovered in the cheese decreased with increasing curd firmness. The percentage of nitrogen recovered in the cheese was similar among the treatments. The amount of whey collected from the curd after milling increased as the coagulum firmness at cutting increased. Higher moisture content and lower pH of cheese made from the firmer curd at cutting contributed to softer, smoother-bodied cheeses, but the Cheddar flavor intensity was not affected.     

Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional,technological, and sensory properties

Growing consumer demand for healthy and nutritious products has motivated scientists and food manufacturers to design novel dairy products with higher fiber levels and lower fat content that are free of chemical additives. Chia seed mucilage (CSM) is a healthy natural gel extensively used as a dietary source of soluble fiber, a bulking agent, and a fat replacer in a large variety of foods. In this study, we evaluated the effect of CSM on the nutritional, technological, and sensory properties of skimmed yogurts. The addition of 7.5% CSM to a yogurt formula lowered the degree of syneresis of the resulting yogurt during storage compared with full-fat yogurts. The nutritive value of the enriched yogurts improved due to higher levels of dietary fiber compared with full-fat and skimmed yogurts. Moreover, rheological measurements revealed greater consistency, firmness, and viscosity, as well as the formation of a highly structured network and better resistance to stress in yogurts containing 7.5% CSM. The sensory acceptance of the yogurts enriched with 7.5% CSM was similar to the reference samples in acidity, creaminess, and viscosity terms. These results confirm the feasibility of using CSM as a fat replacer to design novel skimmed yogurts.     

Reduced-fat cheddar cheese manufactured using a novel fat removal process

Normally, reduced-fat Cheddar cheese is made by removal of fat from milk prior to cheese making. Typical aged flavor may not develop when 50% reduced-fat Cheddar cheese is produced by this approach. Moreover, the texture of the reduced-fat cheeses produced by the current method may often be hard and rubbery. Previous researchers have demonstrated that aged Cheddar cheese flavor intensity resides in the water-soluble fraction. Therefore, we investigated the feasibility of fat removal after the aging of Cheddar cheese. We hypothesized the typical aged cheese flavor would remain with the cheese following fat removal. A physical process for the removal of fat from full-fat aged Cheddar cheese was developed. The efficiency of fat removal at various temperatures, gravitational forces, and for various durations of applied forces was determined. Temperature had the greatest effect on the removal of fat. Gravitational force and the duration of applied force were less important at higher temperatures. A positive linear relationship between temperature and fat removal was observed from 20 to 33 degrees C. Conditions of 30 degrees C and 23,500 x g for 5 min removed 50% of the fat. The removed fat had some aroma but little or no taste. The fatty acid composition, triglyceride molecular weight distribution, and melting profile of the fat retained in the reduced-fat cheeses were all consistent with a slight increase in the proportion of saturated fat relative to the full-fat cheeses. The process of fat removal decreased the grams of saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat cheeses were at least as intense as the full-fat cheeses.     

Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations

Physico-chemical and physiological factors that affect aroma and taste release in the mouth are discussed in relation to hydrocolloid levels and o/w emulsion phase volumes. Changes in viscosity introduced through the use of biopolymer solutions only have a small effect on aroma and taste release, while changes in the fat levels have a marked effect on both aroma and taste. Based on an understanding of the inter-relationship between microstructure, in-mouth processing and oral physiology, microstructures were specifically designed to control the delivery and release of aroma and taste during consumption. Gelled emulsion particles (microstructured emulsions) have been designed to control aroma delivery in low fat foods and duplex emulsions have been designed to control sour taste perception in low pH foods.     

Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.     

Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.     

Characterization of sodium mobility,binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems

Reduction of sodium in foods is a top priority in today’s food industry. However, sodium reduction, due to its vital importance as a tastant, as well as its contribution to many other food properties, is no simple task. This study investigated the mobility of sodium ions, the ionic binding of sodium ions to xanthan gum, a popular functional hydrocolloid used in many processed foods, and the effect of sodium ions on the apparent viscosity of full-fat and reduced-fat model emulsion systems with increasing concentrations of added sodium, ranging from 0 to 480 mg added sodium per 30 g serving. ²³Na NMR spectroscopy was utilized to measure sodium ion mobility, determined by both longitudinal (T₁) and transverse (T₂) relaxation times, and sodium binding, expressed by the ratio of bound to total sodium peak areas as the sodium concentration in the system increased. It was found that apparent viscosity increased, then decreased with increasing sodium concentration, and the concentration at which apparent viscosity began to decrease was higher for the reduced-fat compared to the full-fat emulsion system. The sodium mobility and sodium binding did not seem to be directly affected by pH. The characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems provides a foundation upon which further effects of sodium binding and functionality, including saltiness perception, in food matrices can be investigated.