Partial replacement of saturated fats in liver Pâté by an olive Oil-in-Water emulsion containing β-Glucan shows No compromise in sensory and storage oxidation of lipids and protein.

Replacing 50% of animal fat with an olive oil emulsion enriched with β-glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega-3 rich olive oil. This article is protected by copyright. All rights reserved.