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...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2025-08-01
|
| Serier: | Gels |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2310-2861/11/8/618 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|