Abstract: Animal adipose tissue, a connective tissue composed of liquid fat and solid fat, has unique elastic characteristics and three-dimensional structure. Therefore, design and construction of novel matrix structures that are closer to the physicochemical properties, functional properties and sensory experience of animal adipose tissue has become one of the core issues in the development of artificial meat. In this paper, we introduce the basic characteristics of animal adipose tissue, and present a systematic review of the methods and strategies for applying oleogels and emulsion gels in replacing animal adipose tissue. This paper focuses on recent progress in the application of common emulsion gels (including protein matrices, polysaccharide matrices, protein-polysaccharide complex matrices and functional emulsion gels) as fat substitutes in meat products, and finally summarizes the application of 3D printing technology in the construction of animal adipose tissue simulants. Hopefully, this review can provide a theoretical basis for related research and offer new ideas for the development of low-fat meat products.

Key words: oleogels, emulsion gels, adipose tissue, fat substitutes, 3D printing