Description
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.- Comprehensively examines the functionality and nutritional benefits of dietary fat in food- Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more- Considers manufacturing issues of dietary fat in foods- Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims
Table of Contents
1 Introduction: the role of fats in human dietPart One Chemistry and functionality of edible fats2 Oilseed Composition and Modification for Health and Nutrition3 Animal fat composition and modification4 Specialty Oils: Functional and Nutraceutical Properties5 Thermal stability of fats for high temperature applicationsPart Two: Innovation and health6 Effect of dietary lipid intake on diabetes7 Effect of dietary fatty-acid intake on cardiovascular diseasePart Three: Consumer and regulatory issues8 Contaminants in food lipids9 Traceability and authenticity of dietary lipids10 Regulatory issues11 Health claims and nutrition marketing
