Biopolymer in the substitution of fat in emulsified products

• Grant number: 18/18487-7
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2019
• End date: March 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Suzana Caetano da Silva Lannes
• Grantee: Suzana Caetano da Silva Lannes
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 21/01385-0 - Biopolymer in fat replacement in emulsified products, BP.TT

Abstract

The role of fat in processed products in general is very important both from the technological point of view and from the sensory point of view. The substitutions may vary in their ingredients; they are from lipids, fibers and hydrocolloids. The shells of crustaceous, and Antarctic krill (Euphausiacea order), which were considered inedible materials, is considered a material source of chitin. The chitosan is the deacetylation of chitin results in varying degrees, their chemical nature and consists of the structure 2-amino-2-deoxy-²-D-glucose (poly (D-glucosamine)). These polysaccharides and biopolymer are renewable resources that are being explored intensively for their applications in the pharmaceutical, cosmetic, biomedical, biotechnology, agriculture, food, and non-food industries, as well as water treatment, paper and textile. The addition of chitosan oligosaccharides in colloidal systems creates an opportunity to combine the technological properties, and benefits to health. (AU)