Resumo

PACHECO PEREZ, Waldir Augusto; RESTREPO MOLINA, Diego Alonso  e  SEPULVEDA VALENCIA, José Uriel. Use of non-Meat Ingredients as Fat Replacers in Meat Derivatives: A Review. Rev. Fac. Nac. Agron. Medellín [online]. 2011, vol.64, n.2, pp.6257-6264. ISSN 0304-2847.

A literature review, where the different alternatives in terms of non-meat ingredients and additives that have been evaluated as fat replacers in the development of low fat meat derivatives, was carried out. These possibilities aim at looking for response to the necessity that have been generated within the meat sector, in the formulation and manufacturing of healthy meat derivatives, that comply with the requirements and current eating habits, associated to the new trends of the food industry. In this review, studies of the use of certain ingredients based on carbohydrates, proteins and lipids are reported; as other comments on the results and conclusions established by the authors. The review showed that among the different ingredients evaluated, fat replacers based on carbohydrates, specifically hydrocolloids, showed the main applications, since many researches could keep very similar functional and sensorial characteristics to the products formulated with animal fat. On the other hand, fat replacers based on chemically modified lipids, showed to be a promising alternative; since the modification of their physical and chemical properties help to minimize some unfavorable aspects, that can appear in the finished product during the processing, like the production of trans fatty acids.

Palavras-chave : Carbohydrates; proteins; lipids; health food; hydrocolloids.

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