Substituting animal fat (such as pork fat) in wiener or bologna sausages with vegetable-based solid fats can help lower cholesterol and saturated fatty acid intake. While solid vegetable oils and fats—like margarine and shortening—can be used, they are not direct replacements due to their differing properties compared to pork fat. Instead, alginate is employed to process solid vegetable fats and oils, giving them characteristics similar to pork fat.
Alginate-based solid fats and oils are emulsion gels created by combining calcium with an emulsified mixture of alginate and vegetable oil. Using this as a pork fat alternative offers several benefits:
- Reduced cholesterol and saturated fat intake, helping prevent lifestyle-related diseases.
- No trans fatty acid concerns, as alginate is not chemically modified (e.g., hydrogenated).
- Lower calorie content due to high water retention (up to 50%).
- Easy shaping and handling of the gel structure.
- Heat-resistant properties, preventing melting or structural collapse when heated.
- Upon heating, the emulsion gel breaks down, releasing liquid oil/fat—mimicking the melting behavior of natural fat.
Note: Specific spec can be customized according to your detailed requirements.