New lipid materials based on chia emulsion gels: Application in meat products
Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products. Particularly, it has been used to develop new lipid materials based on chia emulsion gels which have enormous potential as animal fat replacers in the develop...
| Authors: | , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/203793 |
| Online Access: | http://hdl.handle.net/10261/203793 |
| Access Level: | Open access |
| Keyword: | Emulsion gels Chia Health claims Meat products |
| Summary: | Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products. Particularly, it has been used to develop new lipid materials based on chia emulsion gels which have enormous potential as animal fat replacers in the development of healthier meat products. This lipid material contributes to achieving meat products with optimal technological and organoleptic properties and improved lipid content. These products also contain other bioactive compounds such as minerals, dietary fiber, etc. which in some cases allow nutritional and health claims within the framework of European legislation. |
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