Use of bacterial cellulose as a fat replacer in emulsified meat products: review Article Swipe
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Alyne Alves Nunes OLIVEIRA
,
Eliana de Fátima Marques de Mesquita
,
A. A. L. Furtado
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1590/fst.42621
· OA: W3190029686
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1590/fst.42621
· OA: W3190029686
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
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