Role of Lipids and Proteins as Additives in Sensory and Functionality Enhancers in Food Systems

Abstract

Proteins and lipids play different functionalities in food systems. This chapter focuses on the roles of protein- and lipid-based additives primarily on the sensory profiles of different food matrices. Advances in protein additives include the formulation of plant protein-based meat analogues, insect proteins, non-dairy gels, and edible films or coatings. Recent research on lipid additives mainly focused on micro- or nanocarriers and microbial fats. Both protein and lipid additives contain novel sources of proteins and lipids, which are processed through advanced technologies to enhance the stability of food matrices and sensory acceptability.