Functional Enhancement of Low-Fat Mozzarella Cheese Using Flaxseed Mucilage and Konjac Glucomannan as Natural Fat Replacers

Reducing fat content in mozzarella cheese often results in compromised texture, meltability, and consumer acceptability. This study aimed to enhance the physicochemical, functional, and sensory properties of low-fat mozzarella cheese (LFMC) by utilizing flaxseed mucilage (FM) and a combination of FM with konjac glucomannan (FMKGM) as clean-label fat replacers. Cheeses were formulated using low-fat buffalo milk (<2.5% fat) with varying concentrations of FM (1%, 2.5%, 5%) and FMKGM (1%, 2.5%, 5%), and compared with full-fat and low-fat controls. Results showed that FM and FMKGM significantly increased protein content and moisture retention while maintaining reduced fat levels. Treatments with 2.5% FM and 2.5% FMKGM achieved optimal performance across key parameters. These samples demonstrated superior stretchability (44.2–46.1 inches) and meltability (up to 2.0 inches), closely resembling the functional behavior of full-fat cheese. Additionally, the same treatments exhibited improved textural resistance and reduced oiling-off ratios, indicating enhanced structural integrity. Sensory evaluation confirmed higher scores in mouthfeel, flavor, and overall acceptability for FM 2.5% and FMKGM 2.5% samples. This work demonstrates the potential of FM and FMKGM as sustainable, multifunctional fat replacers in dairy reformulation, offering a viable alternative for health-conscious consumers. Their application supports functional food innovation and aligns with Sustainable Development Goals #3 (Good Health and Well-being) and #12 (Responsible Consumption and Production). The findings provide practical insights for clean-label, cost-effective cheese manufacturing using plant-derived ingredients.