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- Alejandre, Marta, et al. Show all 4 Authors
- Food research international 2019 v.122 pp. 129-136
- batters; canola oil; color; cooking; emulsions; fat globules; fatty acid composition; glycerol; hardness; hydrogels; kappa carrageenan; lipid content; meat; organogels; oxidation; polyunsaturated fatty acids; saturated fatty acids; tallow; texture
- ... Conventional canola oil and structured canola oil systems, consisting of oil in water hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels (12%, with 0%, 1.5% or 3% glycerol monostearate), were used to replace beef fat in emulsion type meat batters.Replacement with regular canola oil increased hardness and lightness (P < .05) of the reformulated products as compa ...