Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion.
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DOI: 10.1016/j.meatsci.2020.108424
Abstract: Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages… read more here.
Keywords: fat substitute; monostearate based; based oleogels; meat ... See more keywords