Browsing by Subject "Fat substitute"

Non-communicable diseases such as cardiovascular diseases (CVDs) and erosive, unsustainable industrial fat-production methods pose two of the biggest threats to human health in great part of our planet. CVDs and obesity have been linked to diets high in fat and low in dietary fibre, pushing food manufacturers to adapt to more sustainable ingredients. For this reason, this research developed and researched about a new and sustainable plant-based oleogel intended to act as a substitute for saturated and hydrogenated fats. Its characterization was conducted through several techniques, including optical and field emission electron scanning microscopy, differential scanning calorimetry, Fourier transmission infrared spectroscopy, and synchrotron X-ray powder diffraction. The results showed that the build-up of the formation of the new oleogel was possible, while ensuring that both processing requirements and ingredients are readily available at food manufacturing plants, globally. These findings pose a great opportunity for plant-based fat-replacement formulations, through a sustainable approach. Considering previous studies, this novel system could potentially help in reducing the burden of obesity and CVDs, turning it into a functional food component. Further research on food applications and digestibility models could give more insight on the future applications of this fat-replacement system.