Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.

ABSTRACT: Dietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders. In response, protein-polysaccharide composites have emerged as promising fat mimetics capable of replicating the structural and sensory attributes of dietary fats. This review systematically elaborates a theoretical framework centered on multi-scale structural design, which integrates molecular interactions (covalent and non-covalent) with macro-scale fabrication strategies, such as micro/nano particles, hydrogels, oleogels, and emulsion gels, to tailor the physicochemical and sensory properties of fat substitutes. We emphasize that the rational manipulation of protein-polysaccharide interactions enables the mimicry of f

SUBMITTER: Zhang A 

PROVIDER: S-EPMC12719207 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature