Structural design approaches for creating fat droplet and starch granule mimetics

This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties. Initially, the role of fat droplets and starch granules in foods is discussed, and then different methods for fabricating hydrogel beads are revie...

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Bibliographic Details
Published in:Food & function 2017-02, Vol.8 (2), p.498-51
Main Authors: McClements, David Julian, Chung, Cheryl, Wu, Bi-cheng
Format: Article
Language:English
Subjects:
Fats - chemistry
Fats - metabolism
Food Technology
Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry
Particle Size
Starch - chemistry
Starch - metabolism
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Summary:This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties. Initially, the role of fat droplets and starch granules in foods is discussed, and then different methods for fabricating hydrogel beads are reviewed, including phase separation, antisolvent precipitation, injection, and emulsion template methods. Finally, the potential application of hydrogel beads as fat droplet and starch granule replacements is discussed. There is still a need for large-scale, high-throughout, and economical methods of fabricating hydrogel beads suitable for utilization within the food industry. This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
ISSN:2042-6496
2042-650X
DOI:10.1039/c6fo00764c