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. © 2024 Society of Chemical Industry.