Terifiq Eu Project: Multiple Gel in Oil in Water Emulsions as Fat Replacers in Sauces and Ready Prepared Foods

Monica Trif, Eva Csutak, Natalia Perez-Moral, Tibor Gagyi, Didier Pintori, Malte Bethke, Peter J. Wilde

Abstract


Stable G/O/W multiple emulsions were obtained over a period of storage of 4 days, compared to W/O/W multiple emulsions. G/O/W emulsions were incorporated into pizza sauces in order to reach a 30% decrease of fat content (the TeRiFiQ project target).


Keywords


Fat replacer, Food, Gel, Multiple Emulsion, Stability

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References


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Perez-Moral N., Trif M., Csutak E., Pintori D., Bethke M. and Wilde P. (2014). TeRiFiQ Project: Design of multiple emulsions to reduce fat in sauces and ready prepared foods. 1st International PLEASURE Conference "Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar", ABSTRACT BOOK, 18-19 June 2014, La Rochelle, France

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11905

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