Formulation of Palm Oil Based Fat Replacer and Its Application on Meat Analogue

Abstract

Abstract Fat replacer is food ingredients used to mimic and replace animal fat in food products. The demand of low saturated fat in food products increase because of health concerns related to degenerative disease. Vegetable oil in a liquid state must be solidified to mimic animal fat by the emulsification process. This study aims to create and formulate fat replacer using palm olein and palm stearin as a source of unsaturated fatty acid. The formula was composed with vegetable oil concentration of 30% (K1), 35% (K2), 40% (K3), 45% (K4), and 50% (K5). A concentration of 15% fat replacers emulsion was added to make a meat analogue. Proximate analysis from all treatments showed that meat analogue has water content in the range of 53.90–57.56%, ash content of 2.87–3.10%, protein content of 9.04–15.32%, fat content of 13.22–19.13% and carbohydrate content of 2.35–2.53%. Oil concentration in fat replacer affected to the texture and sensory properties of meat analogue. The results indicate that the five treatments comply with the national quality standards for meat sausages.