Despite the fact that their excessive consumption is related to health problems, saturated fats are still present in high proportions in many of the foods we eat. The main reason for this is the complexity of their replacement, since the functionality provided by saturated fats is key to technological manufacturing and responsible for many high-quality attributes in foods.
Saturated fats are responsible for a large number of high-quality attributes in the foods we eat, mainly in relation to texture, aroma, taste and stability. A recent alternative to replace fats with a high content of saturated fatty acids are emulsions of methyl cellulose (MC) and hydroxypropyl methyl cellulose (Hpcm) ethers described in patent P201131749.
Full article published in the Tecnifood magazine by Teresa Sanz, Ana Salvador and María Espert