Name: Gelatin: The Unexpected Fat Substitute!
Uploaded: 2023-07-25T03:19:36.000Z
Duration: 58 s
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Gelatin, derived from collagen, is used as  a fat substitute due to its ability to gel  

Relative clauses (Restrictive vs. nonrestrictive)

and bind water, which can mimic the texture of  fat in food products. It helps retain moisture,  

improving the mouthfeel and enhancing the  perception of creaminess, similar to fats.  

In a study published in Food Research  International in 2022 titled”Ultra-high  

pressure-assisted preparation of cowhide  gelatin as a promising fat substitute:  

Improve the nutrition ratio and antioxidant  capacity of beef patties”, researchers used  

UHP-assisted cowhide gelatin to replace  different proportions of beef fat (0%, 25%,  

50%, 75%, 100%) to make low-fat beef patties.  The results showed that replacing beef fat with  

cowhide gelatin had no significant effect on  the appearance and tenderness of beef patties