Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.

Automated summary

This review presents studies on the use of BC as a substitute in emulsified meat products. BC has proven to be a potential fat replacer, maintaining the same technological and sensory properties as products with original fat content.