Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics

Abstract

Excessive intake of saturated fat is closely associated with health risks. Meat products are one of the primary sources of saturated fat in the human diet. The development of fat substitutes has emerged as a strategy in creating reduced-fat meat products. Emulsion gels have been recognized as an ideal fat substitute owing to their unique structural characteristics and functional advantages. This article systematically reviews the application limitations of fat reduction strategies in low-fat meat products; meanwhile, the selection of emulsifying/gelling agents of emulsion gel-based fat replacers, and their role in low-fat meat products are discussed. Moreover, the regulatory mechanisms of processing stability, oral lubricity/flavor perception, and digestive characteristics of emulsion gel-based fat replacers are explored. Although emulsion gels demonstrate potential for the development of low-fat meat products, they still face challenges regarding precision in simulating specific fats, intelligent response mechanisms in the oral cavity, dynamic digestive behaviors, and industrial production.