Fat replacement powders produced in SCHWAN GROUP PARSEH Co. are divided into two categories of cream powders and cuttable powders. The cream type absorbs much water and less oil; so, providing the best sensory, textural, and nutritional characteristics.
Meat is an excellent source of valuable nutrients, the fat in which plays a significant role in building flavor, improving texture, and crispness. By reducing fat, meat products become firmer, dryer, and darker. Therefore, removing fat from meat products is not a suitable method to reduce calories and problems caused by excessive consumption of fat in cardiovascular patients. So, in order to solve this problem, fat replacement compounds such as protein-based compounds (including soy, collagen, and whey concentrate), fat-based compounds (including vegetable oils, emulsifiers), and carbohydrate-based compounds (including starch, flour, tapioca, konjac, maltodextrin, fibers, gums, etc.) are used.
