Restructuring Opportunity

Restructured fat is made by gelling fat from smooth fat pieces. For doing so, a fine paste needs to be made, which is then gelled with the help of Alginates.

08/03/06 Over the past years, there has been a growing understanding among consumers of the need to reduce their intake of fats of animal origin. This has been driven by medical advice urging consumers to reduce their intake of fat, particularly saturated fat, in order to reduce the risk of coronary heart disease and avoid obesity.

Fatty influence
Traditional processed meat products have a relatively high fat content, which is largely contributing to the textural appeal and the organoleptic profile of the products. During the maturing process different products are developed in the fat, particularly carbonilic compounds which are to a high degree creating the aroma and flavour. Also, the fat’s influence on texture is fundamental. The melting point of fat is around 35°C. When it melts in the mouth, it provides succulence to the processed meat products.

Standard approaches
Reducing the fat content of these traditional products typically follows two main approaches: use of leaner raw materials or reduction of fat and calories by adding water and other ingredients with little or no calorie content. Whereas the first option will result in high cost products, the second approach often affects the meat product’s flavour, texture, juiciness and mouth-feel in addition to reducing satiety value.

Restructured alternative
An excellent alternative is the use of restructured fat. Its outstanding characteristic is the reduction of fat content by up to 50%. Restructured fat can replace fat not only for coating meats or pates, but it can be used as regular replacement of fat in sausage recipes and in the meat preparations.

Restructured fat is made by gelling fat from smooth fat pieces. For doing so, a fine paste needs to be made, which is then gelled with the help of Alginates. “Alginate has a specific ability to form gels under cold conditions”, explains Frederic Ballber, Global Meat Application Manager at Degussa Food Ingredients. “It is not an easy ingredient to deal with, however once the specifics are worked out, the result is excellent products.”

Dissolution
Due to its unique cold dissolution and gelling properties and due to the fact, that Alginate gels are thermally irreversible, Alginate are often used for products which later on go through a production process with thermal treatment. Its characteristics make Alginate the product of choice also for restructured fat, which after the restructuration process can be used same as any regular fat.

Taking the concept
“At Degussa Food Ingredients, we have pioneered and optimized this concept, which brings double advantage to the meat manufacturers”, adds Florian Bayerlein, Global Meat Market Director. “With the Algogel RMB series we offer a specific range under our Algogel brand name, that meets all possible needs of the manufacturers, and the concept starts to get quite popular in the marketplace.”

Products from the Algogel RMB series can not only be used to restructure fat, but also to restructure meat products at cold conditions. They are therefore attractive means to add more value to the meat manufacturer’s products and by-products and to respond to the diet concerns of the modern consumer.

by Frederic Ballber, Global Meat Application Manager, at Degussa Food Ingredients/Texturant Systems