Consumers’ growing awareness of the health implications of their diet is driving the development of strategies for reformulating high-fat foods with the aim of improving their nutritional value. However, these fats play an important role in determining the rheological, structural and sensory properties of products, and therefore any partial or total substitution of these fats must be balanced with fat substitutes.

In this study (M.P. Totaro et al.,, June 2025), the use of inulin-based gels as fat substitutes in the formulation of low-fat burgers was evaluated.

For the trial, two types of gel were developed, using inulin with a low (LDP) and a high (HDP) degree of polymerisation, in combination with water and guar gum.

The aim was to produce gels with rheological properties comparable to those of animal fat, as assessed by viscosity and consistency index.

The optimal formulations were found to be as follows: 51.52% inulin, 48.48% water, 1.30% guar gum for the LDP gel; and 39.12% inulin, 60.88% water, 1.60% guar gum for the HDP gel. These gels were used to produce prototypes of low-fat burgers, which were then compared with conventional products. The analytical tests carried out show that the low-fat prototypes have an improved nutritional profile, with good performance in terms of yield and texture.

In conclusion, the authors assert that, compared to conventional burgers, in addition to a reduction in fat and an increase in fibre content, significant decreases in lipid oxidation and in the formation of aromatic cyclic amines – compounds identified as probable/possible human carcinogens – were observed during cooking.

Bibliography: M.P. Totaro et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bologna, 9–10 June 2025, 50.