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Summary: Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein‐polyphenol‐polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)‐ferulic acid (FA)‐sodium alginate (SA) ternary supramolecular emulsion with varying water‐to‐oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water‐to‐oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre‐emulsified avocado oil (AO) or pre‐emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre‐emulsified oils increased (p < 0.05) the L∗, a∗, and b∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary Plant‐based meat alternatives often require fat replacers to mimic the texture of traditional products. This study aimed to develop plant‐based emulsion gels using mung bean protein isolate (MBPI) as a potential fat substitute. However, creating these gels via heat setting requires a high protein concentration, which demands modification of the MBPI structure to enhance emulsifying properties. This study investigated synergistic effects of alkaline treatment (0.3 or 3.5% Na2CO3) and heat treatments (40 or 70 °C) on the functional properties of MBPI at high protein levels, for potential application as a plant‐based emulsion. The combined treatments reduced the zeta potential of protein suspensions from −9 to −19 mV and altered the protein conformation to form smaller particles (from 426 to 166 μm) with increased β‐sheet content. These treatments improved dispersibility of 8% MBPI suspension (58 to 86%), emulsifying activity index (6.34–10.89 m2 g−1), and stability coefficient (43 to 96%). Notably, MBPI samples treated with 0.3% Na2CO3 at 40 and 70 °C exhibited excellent emulsifying properties, forming stable monolayers at the oil–water interface, likely due to the increased surface activity of MBPI. Increasing protein concentration to 11% facilitated heat‐set gel formation; however, addition of 3.5%‐Na2CO3 induced premature gelation, limiting its application in emulsions. At 0.3%‐Na2CO3, increasing the protein content from 8% to 11% and the oil content from 10% to 30% further reduced emulsion droplet size, especially for MBPI treated with 0.3% Na2CO3 at 70 °C (MB‐0.3%‐70 °C) from 5.10 to 2.61 μm, likely due to decreased coalescence. This treatment yielded superior MBPI‐stabilised emulsion gels with enhanced penetration, fluid retention, and stability by possibly reducing protein aggregation. These findings demonstrate the potential of MBPI modified by combined addition of 0.3% Na2CO3 and heat treatment, particularly MB‐0.3%‐70 °C, as a promising ingredient for producing plant‐based emulsions. [ABSTRACT FROM AUTHOR]

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW‐oleogel‐based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax‐oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW‐whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel‐based aerosol whipped cream using liquid vegetable oil. [ABSTRACT FROM AUTHOR]

As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, such as delaying lipid oxidation, transporting nutrients, and serving as a substitute for animal fat. However, the physical, chemical stability and biological activity of chickpea protein emulsion are easily affected by many factors, including salt ionic strength, pH, temperature, and so forth in food processing. In order to better apply chickpea protein emulsions to more real food substrates, it is necessary and meaningful to study the factors that affect the characteristics of the emulsion. The properties of chickpea protein emulsion can be improved by pretreatment of chickpea protein, including pH adjustment, cross‐linking by glutaminase, hydrolysis of by protein hydrolase, formation of complex with glycosides or polysaccharides and acetylation modification. In the future, the optimized and stable chickpea protein emulsion will be more widely used in the food field. [ABSTRACT FROM AUTHOR]

Plant‐based high internal phase oil‐in‐water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet‐droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)‐grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC‐stabilized emulsions at high GSE concentrations showed oil release, whereas all HC‐stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet‐droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC‐stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′). [ABSTRACT FROM AUTHOR]

In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Spectral Photon Counting Computed Tomography (SPCCT), a ground-breaking development in CT technology, has immense potential to address the persistent problem of metal artefacts in CT images. This study aims to evaluate the potential of Mars photon-counting CT technology in reducing metal artefacts. It focuses on identifying and quantifying clinically significant materials in the presence of metal objects. A multi-material phantom was used, containing inserts of varying concentrations of hydroxyapatite (a mineral present in teeth, bones, and calcified plaque), iodine (used as a contrast agent), CT water (to mimic soft tissue), and adipose (as a fat substitute). Three sets of scans were acquired: with aluminium, with stainless steel, and without a metal insert as a reference dataset. Data acquisition was performed using a Mars SPCCT scanner (Microlab 5×120); operated at 118 kVp and 80 μA. The images were subsequently reconstructed into five energy bins: 7-40, 40-50, 50-60, 60-79, and 79-118 keV. Evaluation metrics including signal-to-noise ratio (SNR), linearity of attenuation profiles, root mean square error (RMSE), and area under the curve (AUC) were employed to assess the energy and material-density images with and without metal inserts. Results show decreased metal artefacts and a better signal-to-noise ratio (up to 25%) with increased energy bins as compared to reference data. The attenuation profile also demonstrated high linearity (R2 >0.95) and lower RMSE across all material concentrations, even in the presence of aluminium and steel. Material identification accuracy for iodine and hydroxyapatite (with and without metal inserts) remained consistent, minimally impacting AUC values. For demonstration purposes, the biological sample was also scanned with the stainless steel volar implant and cortical bone screw, and the images were objectively assessed to indicate the potential effectiveness of SPCCT in replicating real-world clinical scenarios. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study focused on the development and rheological properties of pectin-gelatin binary hydrogels based on pea protein and spirulina due to their high water content, low calories, and satiety benefits. According to rotational and oscillatory tests, the consistency coefficients were 25% and 20% higher in the 6P1B sample (6% pectin, 0.5% gelatin, and 1% pea protein) compared to the 6P1S sample (6% pectin, 0.5% gelatin, and 1% spirulina), respectively. The flow behavior index ranged from 0.22±0.01 to 0.29±0.02. Furthermore, the thermal stability of pea protein formulations outperformed those containing spirulina. Molecular docking analysis indicated that the binding energies between pectin- gelatin, pectin-spirulina, and pectin-pea protein were relatively stable and efficient, with values of - 6.53, -7.85, and -8.30 kcal/mol, respectively. Pea protein and spirulina-based hydrogels show potential for use in 3D printing technology and as fat substitutes, and they can support the development of innovative food products with nutritional and functional properties. [ABSTRACT FROM AUTHOR]

Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers' demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (p = 0.02) was observed, and among all LFMC treatments, AT2 with 2.5% AVM exhibited significantly improved (p = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in To (positive control), whereas the lowest (1.28%) was reported in T* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC. Practical Application: The demand of consumers for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health‐modulating functional foods in markets. [ABSTRACT FROM AUTHOR]

The global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch. [ABSTRACT FROM AUTHOR]

Proteins are widely consumed for their nutritional benefits, and they possess many applications such as emulsifiers, foaming agents, fat replacers, and thickeners which aid in obtaining the desired rheology and texture of food products. Moreover, the formation of protein–carbohydrate complex can further enhance the functional properties. Hence, the present study investigated the effect of ultrasonic cavitation in the formation of soy protein-rice starch complexes. Ultrasound treatment at 60% amplitude (450 W) combined with heat treatment formed complexes with enhanced solubility, water holding, and foaming properties compared to raw soy protein isolates. Further, sonication preserved the crystalline nature of the complexes formed. The molecular docking studies performed using 11 S protein (1FXZ) indicate the formation of the hydrogen bonds of shorter distances between glutamine (GLN) and leucine (LEU) amino acids with the OH group of rice starch. The complexes formed had excellent functional properties, which increased their scope of application in the food industry. [ABSTRACT FROM AUTHOR]

In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as an emulsifier to prepare HIPEs. In addition, self-assembled chitosan (CS) nanoparticles at different concentrations were introduced to improve the self-supporting capacity and stability of HIPEs. The results showed that HIPE exhibited better self-supporting properties, higher viscoelasticity, and smaller and denser microstructure with increasing CS addition. The HIPEs did not collapse after 3D printing, and maintained good stability to different conditions of salt ion concentration (0–500 mmol/L) and pH (5.0–7.5). The results of this study can provide new ideas for the development of personalized nutritious foods and low-fat healthy meat products.

Processed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods. Therefore, the production of processed cheese with low-fat content has become a trend in the dairy industry. However, the reduction of fat affects the quality of cheese to a certain extent. How to improve the quality characteristics of low-fat processed cheese is an urgent problem in the dairy industry. Fat substitutes are intended to imitate the fat in cheese while compensating for the defects in the flavor, texture and other quality characteristics of cheese due to the reduction of fat. Therefore, in order to provide a reference for the development of low-fat processed cheese and to promote further development of the cheese industry, this article reviews the important roles of fat and different fat substitutes (fat-, protein-, and carbohydrate-based substitutes) in the flavor, texture and other quality characteristics of cheese and low-fat processed cheese, and summarizes approaches to enhancing the quality of low-fat processed cheese.

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The proteolysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and resistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, contributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manufacture low-fat cheeses that have enhanced customer acceptance and provide nutritional advantages. [ABSTRACT FROM AUTHOR]

To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G". Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion‐filled gel with lutein‐loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion‐filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure.The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion‐filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion‐filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure.These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high‐quality cookies. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Stabilizing starch‐based dairy desserts is a challenge, attracting researchers’ attention to finding a phase separation‐free formulation with protected textural and sensory properties. The present study aims to investigate the effect of using high hydrostatic pressure (HHP) treated waxy corn starch (HWCS) instead of native corn starch, substituting sucrose with xylitol (1:0, 1:1, 0:1) and fat reduction level (2.67% and 0.1%) on the rheological, textural, sensory properties, α‐amylase sensitivity, and instrumental and sensory parameters of custard desserts’ correlation. The results of the back extrusion test demonstrate an increase in consistency (27.20 mJ) and adhesiveness (6.20 mJ) and a decrease in hardness (5.13 N) and adhesive force (2.57 N) by applying HWCS, diminishing fat content and substituting xylitol (HXL) compared to control (2.16 mJ, 0.79 mJ, 13.55 N and 3.45 N, respectively) that is in line with preventing syneresis, maximizing creamy stability index, and water holding capacity after 5 days of storage at 4 °C. Also, the presence of xylitol and HWCS decreases custards’ enzyme sensitivity and glucose release, amplifying its creaminess and smoothness perception. It is worth noting that although HWCS reduces viscosity and time dependency at the constant shear rate of 50 s−1 (6 °C), low‐fat samples have a higher viscosity than control. [ABSTRACT FROM AUTHOR]

Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing shrinkage. Chitosan gel in the formulations also provided fish burgers with lower lipids, mineral matter, and caloric value. In the texture profile, elasticity increased with the addition of chitosan gel, resulting in better sensory acceptance. These results demonstrate the potential value of adding up to 3% chitosan gel into tambaqui fish burgers. [ABSTRACT FROM AUTHOR]

Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary fiber, is a prominent fat replacer, providing a quality enhancement to reduced‐fat products. In this study, NFC Pickering emulsions were prepared at NFC concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1% to encapsulate carotenoids. The NFC Pickering emulsions at NFC concentrations of 0.4%, 0.6%, 0.8%, and 1% were incorporated into margarine‐like reduced fat (3%) spreads as the aqueous phase. Characterization of both NFC Pickering emulsion and the incorporated NFC Pickering emulsion, margarine‐like reduced fat spreads, was conducted with mastersizer, rheometer, spectrophotometer, and texture analyzer. The particle size (73.67 ± 0.35 to 94.73 ± 2.21 nm), viscosity (138.36 ± 3.35 to 10545.00 ± 567.10 mPa s), and creaming stability (25% to 100% stable) of the NFC Pickering emulsions were increased significantly when increasing the NFC concentration, whereas the encapsulation efficiency was highest at NFC 0.4% and 0.6%. Although imitating the viscoelastic solid‐like behavior of margarine was difficult, the NFC Pickering emulsion properties were still able to enhance hardness, slip melting point, and color of the reduced fat spreads compared to the full‐fat margarine, especially at 0.6% of NFC. Overall, extensive performances of NFC can be seen in encapsulating carotenoids, especially at NFC concentrations of 0.4% and 0.6%, with the enhancement of Pickering emulsion stability while portraying futuristic possibilities as a fat replacer in margarine optimally at 0.6% of NFC concentration. Practical Application: Nanocellulose extracted from palm dried long fiber was utilized to encapsulate carotenoids and replace fats in margarine‐like reduced fat (3%) spreads. Our study portrayed high encapsulation efficiency and successful fat replacement with promising stability performances. Hence, nanocellulose displayed extensive potential as encapsulating agents and fat replacers while providing quality and sustainability enhancements in reduced‐fat food. [ABSTRACT FROM AUTHOR]

Avocado puree is rich in unsaturated healthy fats, being a better alternative to the saturated bakery fats usually used in cake production. Hence, the potential of avocado puree as a fat replacer and the use of composite flours made from wheat and orange fleshed sweet potato (OFSP) for cake production were investigated. Various ratios of substitution of the OFSP flours and avocado puree were used. The proximate composition of the flour blends, physical properties, colour and sensory acceptability of the cake were evaluated. Moisture content (6.17-9.17%) was low, such as to support stability during storage. The 100% OFSP flour had the highest content of ash, crude fat, and carbohydrate (1.50, 4.17, and 82.76%, respectively). The 100% wheat flour showed the highest protein content (15.42%) and fibre content (1.01%), whereas 100% OFSP had the lowest contents (4.53 and 0.21%, respectively). Significant variation of the cake height and weight were noticed among different formulations considered in this experiment. The cake produced with 90% wheat and 10% OFSP was the most preferred, with the highest overall acceptability (8.40). Therefore, wheat flour supplemented with 10% OFSP produces a batter which possesses the potential to create a health-beneficial cake and provide economic advantages to the nation by reducing wheat importation. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p < 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to investigate the effects of jet pressure and the number of cycles on the construction of crayfish oleogel and the prepared oleogel replaced the animal fat in the composite lobster sausage with different additive ratios.Results showed that with the increase of jet pressure from 40 MPa to 160 MPa, the emulsion particle size and oil loss rate of the oil gel gradually decreased, the absolute value of potential and the hardness of the oil gel increased, and there was no significant difference between the indicators of the jet pressure of 120 MPa and 160 MPa.With the increase of the number of cycles from 1 to 7, the emulsion particle size and oil loss rate of the oil gel showed a tendency to decrease and then increase, and the absolute value of potential and hardness of the oil gel showed a tendency to increase and then decrease.The best results for each index were obtained at 5 cycles, with an oil gel hardness of (13.38±0.48) N and an oil loss rate of 6.30%.The gel strength, water retention, cooking loss, texture, color, dynamic rheological properties, and sensory quality of compound crayfish sausage were measured and the effects of four different ratios of crayfish oil gel replacing animal fat on the quality of compound crayfish sausage were compared.Results showed that when the replacement ratio was 25%, the indicators and the control group were not significantly different, it was suitable to be used as a substitute for animal fat in compound crayfish sausage. [ABSTRACT FROM AUTHOR]

Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream. [ABSTRACT FROM AUTHOR]

This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch. [ABSTRACT FROM AUTHOR]

High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self‐sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW–rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios. The texture profile analyzer revealed that substituting only 10% (weight ratio) of CRW with BW improved the hardness compared to the mono‐CRW oleogel. The hardness of binary oleogels increased gradually as the proportion of BW increased. At a BW ratio of 70% or more, the hardness was three times higher than that of mono‐BW oleogel. Rheology analysis showed the same trend as the large deformation test; however, the hardest binary oleogels had lower critical strain and yield point compared to the mono‐wax oleogels, implying that they are more prone to lose their structure upon applied stress. Nevertheless, nearly all binary mixtures (except for 10%BW90%CRW) showed oil‐binding capacities above 99%, suggesting improved nucleation and crystallization process. Polarized light microscopy showed the coexistence of BW and CRW crystals and changes in the size and arrangement of wax crystals upon proportional changes of the two waxes. X‐ray diffraction confirmed no differences in the peaks' location, and all oleogels had β′ polymorphism. Differential scanning calorimetry showed eutectic melting behavior in some binary blends. Oxidation stability in the binary wax oleogels improved as compared to the mono‐wax oleogel and bulk RBO. BW and CRW mixtures have promising oil‐structuring abilities and have various properties at different ratios that have the potential to be used as solid fat substitutes. Practical Application: As a trending green oil‐structuring technology, oleogelation has shown great potential to reduce saturated fats in food systems. The current research provides valuable fundamental information on the strong synergistic interactions between beeswax and carnauba wax that have the potential to be used as solid fat substitutes created with a much lower total concentration of the required wax. This will help create wax oleogels with better organoleptic properties and less negative waxy mouthfeel. Such knowledge could prove beneficial for the development of healthy products that have potential applications in meat, bakery, dairy, pharmaceutical, as well as cosmetic industries. [ABSTRACT FROM AUTHOR]

The effect of polysaccharide chia gel, used as fat replacer by substitution of egg incorporation level in cakes on the starch retrogradation during the storage was analyzed by the method of Differential Scanning Calorimetry (DSC). The retrogradation transition appeared in the DSC curves as an endothermic peak with maximum and area correlating to the retrogradation temperature and enthalpy, respectively. The process was monitored during 12 days after cake's preparation and some other product's physical characteristics (weight loss, crumb firmness, crumb color) were also measured. The lowest degree of retrogradation was observed on the 12th day for the 20 % replacement samples, while the highest one was established for the control samples. Therefore, chia gel exhibited the expected retarding effect on starch retrogradation at 15 and 20 % level of egg replacement in the cake batter (low enthalpy values). In general, with increasing chia gel concentration, starch retrogradation slowed down in all storage stages. [ABSTRACT FROM AUTHOR]

In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study prepared six different ice creams to investigate the effect of yeast protein (YP) on their sensory, rheological, thermal properties and fat destabilisation. Results indicated that YP could improve sensory quality, flow and viscoelastic properties. The thermal property was also positively influenced by YP with a significant decrease in frozen water percentage and an increase in glass transition temperature (P < 0.05). Additionally, the particle size and confocal laser scanning microscopy results illustrated that YP could moderately promote the fat aggregate percentage and size. Overall, YP could serve as a fat replacer to produce reduced‐fat ice cream. [ABSTRACT FROM AUTHOR]

The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future. [ABSTRACT FROM AUTHOR]

Summary: Low‐fat mozzarella cheese (LFMC) consumption is growing as consumers seek healthy substitutes. However, the rubbery texture and poor meltability of LFMC makes it less appealing to consumers. This study evaluated the effect of basil seed mucilage (BSM) as a fat replacer in LFMC (2% fat). A comprehensive analysis of physicochemical, texture, microstructure, and sensory attributes was conducted to evaluate LFMC. BSM was added in concentrations (1%, 2.5%, and 5% (v/v)) during the formulation of LFMC. LFMC samples showed a considerable reduction in fat content, while the LFMC sample with 2.5% BSM (BT2) exhibited improved stretchability and meltability. According to the microstructure analysis, the LFMC three‐dimensional network can be filled with 2.5% (v/v) BSM. The shear and puncture force test reported that adding 5% (v/v) BSM mucilage increased the texture hardness over time. From the results, it can be concluded that 2.5% (v/v) BSM was considered best for improving meltability and stretchability, while 1% BSM (v/v) in LFMC was acceptable for sensory panellists. [ABSTRACT FROM AUTHOR]

Inulin, a natural polysaccharide, has emerged as a promising precursor for the preparation of hydrogels due to its biocompatibility, biodegradability, and structural versatility. This review provides a comprehensive overview of the recent progress in the preparation, characterization, and diverse applications of inulin-based hydrogels. Different synthesis strategies, including physical methods (thermal induction and non-thermal induction), chemical methods (free-radical polymerization and chemical crosslinking), and enzymatic approaches, are discussed in detail. The unique properties of inulin-based hydrogels, such as stimuli-responsiveness, antibacterial activity, and their potential as fat replacers, are highlighted. Special emphasis is given to their promising applications in drug delivery systems, especially for colon-targeted delivery, due to the selective degradation of inulin via colonic microflora. The ability to incorporate both hydrophilic and hydrophobic drugs further expands their therapeutic potential. In addition, the applications of inulin-based hydrogels in responsive materials, the food industry, wound dressings, and tissue engineering are discussed. While significant progress has been achieved, challenges and prospects in optimizing synthesis, improving mechanical properties, and exploring new functionalities are discussed. Overall, this review highlights the remarkable properties of inulin-based hydrogels as a promising class of biomaterials with immense potential in the biomedical, pharmaceutical, and materials science fields. [ABSTRACT FROM AUTHOR]

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development. [ABSTRACT FROM AUTHOR]

In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and sucralose as a partial replacement for sugar at levels of 0 and 0.5 g in cakes. Based on the results obtained in this study, replacing sugar with sucralose and substituting fat with inulin in gluten-free cake led to a significant reduction (p < 0.05) in viscosity and enthalpy of the batter, carbohydrate content, fat content, peroxide value, specific volume, and a significant increase (p < 0.05) in ash content and fiber percentage of the cakes compared to the control sample. Microbiological evaluation results also indicated that replacing fat and sugar with inulin and sucralose reduced the population of mold and yeast in the cake compared to the control sample. Finally, sensory evaluation results showed that cakes in which a portion of the sugar was replaced with sucralose had significantly lower scores (p < 0.05) in terms of taste, and overall acceptance compared to other samples. However, substituting fat with inulin did not create a significant difference in sensory evaluation parameters of the cakes produced compared to the control cake. [ABSTRACT FROM AUTHOR]

In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products. [ABSTRACT FROM AUTHOR]

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale. [ABSTRACT FROM AUTHOR]

Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications. [ABSTRACT FROM AUTHOR]

Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats with oleogels. Oleogels can be engineered to mimic properties that are commonly played by regular solid fats but using hydrophobic liquid vegetable oil with an optimum fatty acid profile and, they can also act as carriers for lipophilic bioactive substance. Low molecular weight oleogelators (LMOGs) are well studied and reviewed. In contrast, high molecular weight oleogelators (HMOGs) e.g., polysaccharides and proteins, are not fully researched yet. This review focusses on development of HMOG oleogels produced by means of emulsion templated, direct dispersion, foam templated and solvent exchange methods that can influence the stability, physicochemical properties and their potential application in food industry. Multi-component oleogels can solve the inefficiencies in a single component oleogel and, thus, combinations of HMOGs and HMOGs & LMOGs can produce oleogels with desired properties. These new oleogels can find application as fat substitutes in food products, providing better nutritional and sensory acceptance. A comprehensive overview of recent developments in the field of HMOG and multicomponent oleogels with HMOG is deeply reviewed. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milk replacers (MR) for calves contain alternative fat sources as substitute for milk fat. This substitution leads to differences in fat properties, such as the fatty acid profile and the triglyceride structure. This study evaluated how fat composition in MR affects gastrointestinal health, blood redox parameters, and postprandial metabolism in calves fed twice daily. Forty-five individually housed male Holstein-Friesian calves (2.3 ± 0.85 d of age) were assigned to 1 of 15 blocks based on the age and the day of arrival. Within each block, calves were randomly assigned to 1 of 3 experimental diets and received their respective diet from arrival until 35 d after arrival. The 3 experimental diets (n = 15 per treatment group) consisted of an MR with a blend of vegetable fats containing rapeseed and coconut (VG), an MR with only animal fats from lard and dairy cream (AN), and an MR containing a mixture of animal and vegetable fats including lard and coconut (MX). The fatty acid profile of each MR was formulated to resemble that of bovine milk fat while using only 2 fat sources. All MR were isoenergetic, with 30% fat (% DM), 24% crude protein, and 36% lactose. Chopped straw and water were available ad libitum from arrival onward but no starter feed was provided. Daily milk allowances were 6.0 L from d 1 to 5, 7.0 L from d 6 to 9, and 8.0 L from d 10 to 35, divided into 2 equal meals and prepared at 135 g/L (13.5% solids). Fecal appearance was scored daily; calves were weighed and blood was drawn on arrival and weekly thereafter. Urine and feces were collected over a 24-h period at wk 3 and 5 to determine apparent total-tract digestibility and assess gastrointestinal permeability using indigestible markers. Postprandial metabolism was evaluated at wk 4 by sequential blood sampling over 7.5 h, and the abomasal emptying rate was determined by acetaminophen appearance in blood. Fat composition in MR did not affect growth, MR intake, gastrointestinal permeability, nor nutrient digestibility. The percentage of calves with abnormal fecal scores was lower at wk 2 after arrival in calves fed VG than MX, whereas AN did not differ from the other treatments. Calves fed AN and MX had higher thiobarbituric acid reactive substances measured in serum than VG, whereas plasma ferric-reducing ability was greater in calves fed MX than VG. Postprandial acetaminophen concentrations did not differ across treatment groups, but the area under the curve was smaller in calves fed VG than in the other 2 treatments, which is indicative of a slower abomasal emptying. Postprandial serum triglyceride concentration was greater in calves fed AN than VG, whereas MX did not differ from the other treatments. Based on these outcomes, all 3 fat blends can be considered suitable for inclusion in MR for calves. [ABSTRACT FROM AUTHOR]