Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
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DOI: 10.3390/foods13223625
Abstract: Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed… read more here.
Keywords: xylo; gel emulsion; pork fat; xylo oligosaccharide ... See more keywords