Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach

Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach

Replacing animal fat with healthier, more sustainable alternatives remains a major challenge in the meat industry. This study developed bigels using canola oil–beeswax oleogel (OG) and κ-carrageenan–potato starch hydrogel (HG) at different OG:HG ratios. The physicochemical and structural properties...

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Bibliographic Details
Main Authors: Zuemy Hernández-Nolasco, Mariana Inés Acateca-Hernández, Juan Valente Hidalgo-Contreras, María Antonieta Ríos Corripio, Marlon Rojas-López, Natalia Real-Luna, Aleida Selene Hernández Cázares
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Bigels
Oleogel
Canola oil
Hydrogel
Fat mimetics
Meat product
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225004615
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http://www.sciencedirect.com/science/article/pii/S2772502225004615

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