Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

Abstract

There is evidence that diet plays an important role in the development of several diseases. With this in mind, both, consumers and international health organizations demand the reformulation of traditional foods to make them healthier. In this regard, meat products contributed to high saturated and total fat to the human diet. Therefore, the current situation presents for the meat sector an opportunity and at the same time a challenge to meet consumer demands and comply with health recommendations. Several researchers studied the effect of the reformulation of meat products using different strategies such as the animal fat replacement by oleogels, emulsion hydrogels or encapsulated oils. Although all of them have pros and cons, the use of emulsion hydrogels is a promising strategy with some important advantages in comparison with the other two techniques. Thus, the present review discusses in a comprehensive way the emulsion hydrogel formation process as well as its application in meat products.