Influence of additives on rheological and textural properties of cellulose based fat mimetic

Ivana Nikolić; Ljubica  Dokić; Zita Šereš; Dragana Šoronja-Simović; Nikola  Maravić; Jana Zahorec

doi:10.14232/analecta.2021.1.53-63

Authors

Ivana Nikolić University of Novi Sad, Faculty of Technology Novi Sad, Serbia https://orcid.org/0000-0002-3028-1638
Ljubica Dokić University of Novi Sad, Faculty of Technology Novi Sad, Serbia https://orcid.org/0000-0002-5120-5618
Zita Šereš University of Novi Sad, Faculty of Technology Novi Sad, Serbia http://orcid.org/0000-0001-8384-7562
Dragana Šoronja-Simović University of Novi Sad, Faculty of Technology Novi Sad, Serbia https://orcid.org/0000-0001-8027-5677
Nikola Maravić University of Novi Sad, Faculty of Technology Novi Sad, Serbia https://orcid.org/0000-0002-0643-3662
Jana Zahorec University of Novi Sad, Faculty of Technology Novi Sad, Serbia https://orcid.org/0000-0002-8313-2644

DOI:

https://doi.org/10.14232/analecta.2021.1.53-63

Keywords:

microcrystalline cellulose fat mimetic, additives, gel structure, rheology, texture

Abstract

Cellulose based fat mimetics play important role in substitution of fat in reduced fat food products. Production of food often includes application of additives. This work examines the influence of additives on the obtaining stable fat mimetic based on fibers of microcrystalline cellulose. Applied additives affect to the durability of food products and increase their shelf life. The influence of added additives was observed trough the rheological and textural properties of MCG fat mimetic, thus its further functional characteristics. Increasing concentration of fibers positively influenced to crosslinking during hydration and increased strength and consistency of obtained gel. But, application of small hydrophilic molecules of additives disturbed rheological and textural properties of fat mimetics. Obtained gels were still with the thixotropic behavior, but with significantly reduced viscoelastic properties, consistency, firmness and cohesiveness. Based on results, in the aim to ensure obtaining of stable, cross–linked gel of fat mimetic with adequate rheological, textural and functional properties, the mixture of additives is added after the hydration of fat mimetic gels, because of competition for polar water molecules between small additives molecules and available hydroxyl groups of cellulose chains.

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