Fat substitutes

Hybrid Network-Based Solid-Emulsion Gel: 

• Development of a hydrocolloid system that precisely simulates thermal behavior similar to porcine adipose tissue

• A hybrid network-based emulsion gel to simulate animal adipose tissue

Research on the Structure and Texture Properties of Fat Substitutes: 

• Heat-set emulsion system mimicking thermal behavior similar to animal adipose tissue

• Controlling the texture properties of emulsion gel by cross-linking proteins by transglutaminase

Research on Increasing Fat Content Using Novel Materials: 

• Study on solid emulsion properties of Cellulose Nanofiber

• Study on increasing fat capture efficiency by improving viscosity