and bind water, which can mimic the texture of  fat in food products. It helps retain moisture,  

和結合水的能力而被用作脂肪替代品，可以模仿食品中脂肪的質地。它有助於保持水分，

improving the mouthfeel and enhancing the  perception of creaminess, similar to fats.  

改善口感並增強奶油感，類似於脂肪。

In a study published in Food Research  International in 2022 titled”Ultra-high  

2022年《國際食品研究》發表題為《超高壓

pressure-assisted preparation of cowhide  gelatin as a promising fat substitute:  

輔助製備牛皮明膠作為有前途的脂肪替代品：

Improve the nutrition ratio and antioxidant  capacity of beef patties”, researchers used  

提高牛肉餅的營養配比和抗氧化能力》的研究中，研究人員利用

UHP-assisted cowhide gelatin to replace  different proportions of beef fat (0%, 25%,  

超高壓輔助牛皮明膠替代不同比例的牛肉脂肪（0%、25%、

50%, 75%, 100%) to make low-fat beef patties.  The results showed that replacing beef fat with  

50%、75%、100%），製作低脂牛肉餅。結果表明，用

cowhide gelatin had no significant effect on  the appearance and tenderness of beef patties

牛皮明膠替代牛肉脂肪對牛肉餅的外觀和嫩度沒有明顯影響