Use of Multiple Emulsions as Fat Substitutes in Meat Products

Abstract

Meat and meat products are contained high amounts of fat. Processed meat products are perceived as unhealthy
by consumers. Functional meat products may represent an opportunity for the meat industry to improve this perception. For
this purpose, it is known that multiple emulsions enable products which are made healthier by reducing the oil in the food. In
recent years, research has been conducted on the use of multiple emulsions as fat substitutes, particularly in emulsifier type
meat products. In this study, reduction of fat content in processed meat product, applications of multiple emulsions as fat
substitutes in the meat products formulation has been compiled.