Fecha de publicación:
Fuente: WIPO Meat
The regular consumption of high-fat meat products is one of the reasons behind development of physiological health problems including obesity, coronary heart diseases, and high blood pressure. WHO, FAO, FSSAI issued guidelines to limit the consumption of high-fat diets. It triggers development of meat products with low fat and high fibre contents. The present invention relates to a process for producing low-fat, high-fibre processed meat products. In this invention, a plant based gel, double emulsion (vegetable oil and water) and a source of dietary fibre are used as an edible fat replacer. Plant gel is processed for improvement of its emulsifying properties to act as a potent fat replacer in the meat matrix. The source of dietary fibre is also activated to improve its water and fat binding properties. The final processed meat product is having low fat and high fibre contents with acceptable technological attributes.