Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was investigated. The hydrocolloid-based emulsions presented similar microstructures. However, the panna cottas formulated with these emulsions presented large microstructural differences, which therefore also led to different textural and sensory properties. The differences in the initial microstructure of the panna cottas, the microstructural changes that they exhibited at the beginning of lipid digestion and the mechanisms of emulsification imparted by the hydrocolloids led to different extents of digestion. The panna cotta prepared with the hydroxypropyl methylcellulose-based emulsion was well accepted by the consumers and presented lower initial rate and extent of digestion (rate: 1,52% free fatty acid (FFA)/min; extent: 49.72% FFA) than the control panna cotta (3.69% FFA/min; 61.81% FFA). These results may contribute to the manufacture of reduced lipid digestion foods which could be used in weight management.