Issue 2, 2017

Structural design approaches for creating fat droplet and starch granule mimetics

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

Article information

Article type
Review Article
Submitted
23 maí 2016
Accepted
29 júl. 2016
First published
01 ágú. 2016

Food Funct., 2017,8, 498-510

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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