Novel Approaches to Saturated Fat Replacement in Processed Foods

Choudhary, Pintu (EDT)/ Jadhav, Harsh B. (EDT)

Academic Press Inc（2026/06発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 340 p.
• 言語 ENG
• 商品コード 9780443332982

Full Description

With saturated fats contributing to the growth of chronic diseases worldwide, healthier, plant-based alternatives are being sought out to become the norm. Novel Approaches to Saturated Fat Replacement in Processed Foods, covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids and other plant-based fat mimics, Novel Approaches to Saturated Fat Replacement in Processed Foods, demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food, and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat and frying applications while addressing the nutritional profile and health benefits. It concludes with safety aspects around the use of replacement fats, future trends and development in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.

Contents

1. Global scenario on consumption and need for replacement of saturated fat
2. Health implications of consumption of saturated fat
3. Structuring of saturated fat-oleogels
4. Designing of novel triglyceride molecule to mimic saturated fat
5. Medium chain fatty acid-based tailor-made fat
6. Non-fat replacement of saturated fat
7. Replacement of saturated fat in bakery products
8. Replacement of saturated fat in dairy products
9. Replacement of saturated fat in meat-based products
10. Frying application
11. Safety and legislations governing use of saturated fat replacement in processed food products
12. Current challenges and consumer acceptance of saturated fat replacements in food products
13. Environmental impact, sustainability, and future prospects in formulation of food with potential saturated fat replacers