Healthier low-fat gel
Replacing animal fat with flaxseed gum improves gel strength, elasticity, texture, and network density in surimi gels.
Mengting, Chen · Wang, Jie · Wu, Wenjin · Sheng, Chen · Wang, Lan · Shi, Liu
Food Chemistry 2025
Optimal gel strength, elasticity, and texture at 60% flaxseed gum substitution
More uniform moisture distribution at 60% flaxseed gum
Denser and smoother microstructure at 60% flaxseed gum
High final protein digestibility despite slower early-stage digestion