Stabilizers’ effects on hot dog texture; Examining tagatose stability; Coffee’s role in reducing disease

Stabilizers’ effects on hot dog texture
Hot dogs formulated with vegetable oil to replace some of the animal fat often have an unacceptable texture due in part to weak lipid–protein interactions, reported researchers from two universities in Spain.

They used an infrared spectrometer to study the lipid and protein structural characteristics, proximate composition, and textural characteristics in hot dogs formulated with animal fat, olive oil-in-Water emulsion, olive oil-in-water emulsion stabilized…