Textural Characteristics of Cheese Analogs Incorporating Fat Replacers

The textural characteristics and microstructure of cheese analogs whose fat content was reduced with different ratios of low methoxyl pectin and whey protein concentrate commercial fat replacers were studied. Textural characteristics were determined by the instrumental Texture Profile Analysis and by a trained sensory panel. Microstructure was determined using Scanning Electron Microscopy. Whey protein concentrate (WPC) analogs showed lower values for the textural characteristics of hardness and firmness, replaced less fat and retained less water than the low methoxyl pectin (LMP) analogs. The LMP analogs exhibited a discontinuous protein matrix containing very small‐dispersed fat droplets, associated to polyhedral gel particles, while the WPC analogs presented a smooth continuous protein network, which perfectly enwrapped larger fat particles. Polynomial models that predict the cheese analogs texture in function of the fat replacer, fat and moisture ratios in the formulation were established.