Novel Fat Replacers Based on Pork Lard and a Cold Gelling System in the Reformulation of Reduced-Fat Fresh Pork Sausages Containing Silicon from Diatomaceous Earth Powder
This study examines the effects of an emulsion gel (EG) and a fat bulking agent (BA), both formulated with pork lard (PL) and an alginate-based gelling system, as animal fat replacers in the reformulation of reduced-fat fresh pork sausages. Both fat analogs were characterized in terms of texture, co...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2025-08-01
|
| Collection: | Gels |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2310-2861/11/8/618 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|