Novel artificial bulk fat based on lipid droplet and carboxyl-modified konjac glucomannan: Preparation, characteristics and probiotic function

Abstract

Fat substitutes that possess texture, processing and sensory properties similar to animal fats, without increasing the burden of fat intake has always posed a significant challenge for food industry. Herein, a high quality artificial bulk fat containing lipid droplet and modified polysaccharides was developed as novel fat substitute by brush coating method. The artificial lipid droplets were constructed with L-α-phosphatidylcholine and plant-based lard substitutes, resulting in a high yield and good dispersion. Carboxyl-modified konjac glucomannan (CAKGM) was prepared as a novel fat tissue mimic matrix, exhibited stronger metal ion chelation, improving colloid hardness and cohesion, compared with nnature KGM. Furthermore, the impact of lipid droplets and different polysaccharide formulations (CAKGM, SSOS and sodium alginate) on the texture properties of fat mimetics was investigated. When the polysaccharide matrixes were 60 g/L CAKGM, 70 g/L starch octenyl succinate, 50 g/L sodium alginate, and 50 g/L CaCl₂, the texture properties of block fat mimetics were consistence with pork back fat. Simultaneously, the fat mimetics, with low fat content with 7.54 % (w/w), maintained excellent structural stability and thermal performance after boiling and frying. Besides, in vitro simulated digestion models showed that the artificial bulk fat can resist digestion by saliva, gastric juice and intestinal fluid. In vitro fermentation of healthy human fecal bacteria with artificial bulk fat enriched beneficial bacteria such as Lactobacillales, Enterococcaceae and Bifidobacteriales, producing short-chain fatty acids to maintain human intestinal health. Overall, artificial bulk fat developed in this study has potential applications in healthy, nutritious and functional plant-based meat products.