Varying fat distribution could lower its content in food

Varying the distribution of fat in food products can help lower their fat content, without affecting the sensory properties, according to a new study conducted by Wageningen University and TI Food and Nutrition, the Netherlands.

The research team evaluated the effect of altering the distribution of fat on the perception of sensory attributes, and used a model system comprising layered agar and gelatin gels that had oil-in-water emulsion droplets.

The researchers used four layers of gel with differing amounts of emulsion droplets to develop samples of homogeneous and inhomogeneous distributions of fat, and then a quantitative descriptive analysis (QDA) was done to analyse the sensory properties of the various gel samples.

The results revealed that inhomogeneous gel samples containing large differences in fat between the layers were more spreadable and melting, and had greater intensity ratings of mouth feel and after feel attributes, compared with homogeneous gel samples.

In addition, the sample with high-fat layers on the outside had the highest ratings for all ‘mouth feel’ and ‘after feel’ attributes.

The researchers concluded that varying the distribution of fat in a gel-based food system can be used to reduce fat content in food products, without actually affecting the the sensory properties of such foods.