Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
Daniel FrancoArtur J MartinsMaría López-PedrousoMiguel A CerqueiraLaura PurriñosLorenzo M PastranaAntónio A VicenteCarlos ZapataJosé M LorenzoPublished in: Journal of the science of food and agriculture (2019)
Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry.