Latest headlines

Researchers develop ‘bulking agents’ to add texture to low-fat hot dogs

July 10, 2014
/ Print / Reprints /
ShareMore
/ Text Size+

Researchers develop â??bulking agentsâ?? to add texture to low-fat hot dogsThe hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.

The study titled “Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents as Fat Replacers,” was recently published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.

Researchers said hot dog consumers expect a certain amount of chewiness and springiness in their product, which is something that is missing from low-fat hot dog options. This texture is often produced by adding large amounts of pork back fat.

To get the same effect, but build a healthier hot dog, researchers developed olive oil “bulking agents” to replace the saturated animal fat in the product. The substitutes were 55 percent olive oil and could reduce calories by more than a third.

Researchers used Raman spectroscopy to explore factors important to texture. This process probed the protein and lipid structures of the hot dogs to figure out how they affect texture and tested how they held up during refrigeration. The study found that regardless of ingredients, all the franks, including those made with pork fat, responded similarly to cold conditions for nearly three months.

The full report on the research can be found here.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Jeremy Gerrard

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

FE October 2014 Cover

2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.