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<p>Consumer demand for healthier foods has increased interest in low-fat mozzarella cheese (LFMC), but fat removal negatively affects texture and consumer acceptance. This study, for the first time, investigated commercial liquid soy lecithin (containing ≈ 35% phospholipids) as a lipid-based fat replacer in LFMC at 0, 10, and 18% (w/w), equivalent to 0, 3.5, and 6.3% actual phospholipids, compared with a full-fat control (25% fat). Lecithin significantly influenced the physicochemical and textural properties of LFMC (<i>p</i> &lt; 0.05). The 10% lecithin level reduced hardness and gumminess while improving cohesiveness and stretchability. The 18% lecithin level further enhanced stretchability (exceeding the full-fat control) but increased adhesiveness and gumminess. Color analysis showed that lecithin-containing cheeses exhibited higher lightness (L*) and lower redness (a*) and yellowness (b*) values. The 10% lecithin concentration achieved the best balance of texture and appearance. These findings demonstrate that soy lecithin can be an effective fat replacer to improve LFMC quality, offering a practical solution for developing healthier mozzarella cheese formulations.</p>

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Effect of lecithin as a fat replacer on the physicochemical and textural properties of low-fat mozzarella cheese

  • 期刊论文

  • 发表日期：

    2026年7月9日

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  • Siyavash Amini,
  • Javad Hesari,
  • Hamed Hamishehkar,
  • Ramin Bahrampuor,
  • Anahita Rastgoo,
  • Aylar Nazemi

摘要

Consumer demand for healthier foods has increased interest in low-fat mozzarella cheese (LFMC), but fat removal negatively affects texture and consumer acceptance. This study, for the first time, investigated commercial liquid soy lecithin (containing ≈ 35% phospholipids) as a lipid-based fat replacer in LFMC at 0, 10, and 18% (w/w), equivalent to 0, 3.5, and 6.3% actual phospholipids, compared with a full-fat control (25% fat). Lecithin significantly influenced the physicochemical and textural properties of LFMC (p < 0.05). The 10% lecithin level reduced hardness and gumminess while improving cohesiveness and stretchability. The 18% lecithin level further enhanced stretchability (exceeding the full-fat control) but increased adhesiveness and gumminess. Color analysis showed that lecithin-containing cheeses exhibited higher lightness (L*) and lower redness (a*) and yellowness (b*) values. The 10% lecithin concentration achieved the best balance of texture and appearance. These findings demonstrate that soy lecithin can be an effective fat replacer to improve LFMC quality, offering a practical solution for developing healthier mozzarella cheese formulations.