title: Structural design approaches for creating fat droplet and starch granule mimetics.
abstract: This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties. Initially, the role of fat droplets and starch granules in foods is discussed, and then different methods for fabricating hydrogel beads are reviewed, including phase separation, antisolvent precipitation, injection, and emulsion template methods. Finally, the potential application of hydrogel beads as fat droplet and starch granule replacements is discussed. There is still a need for large-scale, high-throughout, and economical methods of fabricating hydrogel beads suitable for utilization within the food industry.
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. mcclements@foodsci.umass.edu.
authors: David Julian
authors: http://orcid.org/0000-0002-9016-1291
authors: DJ
authors: McClements
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. mcclements@foodsci.umass.edu.
authors: Cheryl
authors: C
authors: Chung
authors: Ingredion Inc., Bridgewater, NJ 08807, USA.
authors: Bi-Cheng
authors: BC
authors: Wu
mesh_terms: D005223:Fats / Q000737:chemistry* / Q000378:metabolism; D005524:Food Technology; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate / Q000737:chemistry; D010316:Particle Size; D013213:Starch / Q000737:chemistry* / Q000378:metabolism
chemical_list: D005223:Fats; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate; D013213:Starch