O/W Pickering emulsions stabilized by <i>Flammulina velutipes</i> polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

Abstract

The characteristics of sausages could be influenced by emulsion stability. Emulsion, especially with no creaming, can be effectively used as fat substitute at a level of 20% or less without adversely affecting the sensory characteristics of emulsified sausages. The incorporation of FPOE provides the potential for developing a new alternative approach for animal fat improvement in meat products. © 2019 Society of Chemical Industry.