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Issue 2, 2017
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Structural design approaches for creating fat droplet and starch granule mimetics

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Abstract

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.

Graphical abstract: Structural design approaches for creating fat droplet and starch granule mimetics

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Publication details

The article was received on 23 May 2016, accepted on 29 Jul 2016 and first published on 01 Aug 2016


Article type: Review Article
DOI: 10.1039/C6FO00764C
Citation: Food Funct., 2017,8, 498-510
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    Structural design approaches for creating fat droplet and starch granule mimetics

    D. J. McClements, C. Chung and B. Wu, Food Funct., 2017, 8, 498
    DOI: 10.1039/C6FO00764C

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