Description
FAT MIMETICS FOR FOOD APPLICATIONS
Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products
Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products.
Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples.
Topics covered in Fat Mimetics for Food Applications include:
- Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics
- Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins
- Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering
- Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion
- Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products
Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.
Table of Contents
Foreword xv
List of Contributors xvii
Preface xxi
Acknowledgements xxii
Editors xxiii
Section I Introduction to Fat Mimetics 1
1.1 Why Does the Food Industry Need Fat Mimetics? 3
Miguel Ângelo Parente Ribeiro Cerqueira and Lorenzo Miguel Pastrana Castro
1.1.1 The Role of Lipids in Foods and Human Nutrition 3
1.1.2 Current Status of Fats in the Food Industry 4
1.1.3 Food Trends and Fat Mimetics 5
1.2 Overview of the Structure-Property Relationship in Fat Mimetics 7
Reed A. Nicholson and Alejandro G. Marangoni
1.2.1 Introduction 7
1.2.2 Rheological Properties 8
1.2.3 Large Deformation Testing 10
1.2.4 Microstructure 11
1.2.5 Oil Binding Capacity 14
1.2.6 Conclusions and Next Steps 16
Section II Materials and Methods Used for the Production of Fat Mimetics 21
2.1 Natural Wax-Based Oleogels for Food Application 23
Bikash K. Pradhan, Satish Saigiri, Deepti Bharti, Doman Kim, and Kunal Pal
2.1.1 Introduction 23
2.1.2 Mechanism of Oleogelation 24
2.1.3 Bibliography Meta-Analysis 25
2.1.4 Natural Waxes 26
2.1.5 Applications of the Natural Wax-Based Oleogels 29
2.1.6 Conclusion 34
2.2 Phytosterols and Other Sterols 38
Artur J. Martins
2.2.1 Introduction 38
2.2.2 γ-Oryzanol-Sterols System 40
2.2.3 Other Combinations Including Sterols 50
2.2.4 Perspective on the Industrial Applicability 50
2.2.5 Conclusion 52
2.3 Lecithin 57
Thaís Jordânia Silva, Paula Kiyomi Okuro, Mayanny Gomes da Silva, Ana Paula Badan Ribeiro, and Rosiane Lopes da Cunha
2.3.1 Introduction 57
2.3.2 Lecithin Chemistry 58
2.3.3 Exploring Techno-Functionalities of Lecithin 66
2.3.4 Application of Lecithin in Alternative Oil-Structuring Routes 68
2.3.5 Beyond Oil-Structuring Purposes: Role of Lecithin as an Emulsifier and in the Vehiculation of Bioactive Components 73
2.3.6 Food Applications 74
2.3.7 Final Remarks and Perspectives 78
2.4 Mono- and Diglycerides 88
Sofia Melchior, Stella Plazzotta, Sonia Calligaris, and Lara Manzocco
2.4.1 Introduction 88
2.4.2 Monoglycerides and Diglycerides 88
2.4.3 Fat Mimetics Based on Mono- and Diglycerides 89
2.4.4 Food Applications 102
2.4.5 Novel Functionalities of MG and DG Fat Mimetics 104
2.4.6 Conclusions 105
2.5 Oleogels Based on Fatty Acids and Fatty Alcohols: Toward Oil Foams 112
Anne-Laure Fameau and Alejandro G. Marangoni
2.5.1 Introduction 112
2.5.2 Structure and Properties of Oleogel Based on Fatty Acids or Fatty Alcohols 113
2.5.3 Mixture of Fatty Acids and Fatty Alcohol to Improve Oleogel Properties 117
2.5.4 Oil Foams Based on Fatty Acids and Fatty Alcohols 122
2.5.5 Conclusion and Perspectives 128
2.6 Proteins as Fat Replacers in the Food Industry 133
Davanam Srikanth, Dharani Gopi, Sunil, C. K., Karunairaj Michael, and Ashish Rawson
2.6.1 Introduction 133
2.6.2 Fat Mimetics 135
2.6.3 Protein-Based Fat Mimetics 137
2.6.4 Properties of Protein-Based Fat Mimetics 144
2.6.5 Factors Affecting the Acceptability of Protein-Based Fat Mimetics 145
2.6.6 Applications of Protein-Based Fat Mimetics 147
2.6.7 Future of Protein-Based Fat Mimetics 150
2.7 Polysaccharide-Based Oleogels 155
Andrew J. Gravelle
2.7.1 Introduction 155
2.7.2 Direct Polymeric Structuring 156
2.7.3 Indirect Structuring 171
2.7.4 Conclusion 183
Section III Methodologies for the Characterisation of Fat Mimetics 193
3.1 Rheology and Texture Analysis 195
Luiz Henrique Fasolin, Carolina Siqueira Franco Picone, Gabrielli Nunes Clímaco, and Felipe de Andrade Maia
3.1.1 Introduction 195
3.1.2 Rheology Principles 195
3.1.3 Texture Principles 205
3.2 Application of Small-Angle X-Ray Scattering and Small-Angle Neutron Scattering to Fat Mimetics 214
Elliot Paul Gilbert
3.2.1 Introduction 214
3.2.2 Fundamentals of Small-Angle Scattering 216
3.2.3 Recent Experimental SAS and USAS Examples to Oleogels 226
3.2.4 Conclusions and Outlook 239
3.3 Sensory Evaluation of Fat Reduction in Foods 245
Patricia Severiano-Pérez, Aurora Pintor-Jardines, Mariel Calderón-Oliver, and Hector Escalona-Buendía
3.3.1 Introduction 245
3.3.2 Generalities on Fat Replacement and Sensory Evaluation 246
3.3.3 Effect of Fat Replacement in Food Products 247
3.3.4 Conclusion and Final Considerations 259
3.4 Gastrointestinal Fate of Lipid-Based Formulations as Fat Mimetics 265
Maria A. Azevedo and Catarina Gonçalves
3.4.1 Introduction 265
3.4.2 Lipid Digestion 266
3.4.3 Conclusion 273
3.5 Nutritional and Functional Properties of Fat Mimetics 277
Xiao-Wei Chen and Xiao-Quan Yang
3.5.1 Introduction 277
3.5.2 Emerging Fat Mimetics 278
3.5.3 Multifunctionality of Fat Mimetics in Food Applications 294
3.5.4 Conclusion and Outlook 302
Section IV Food Applications 313
4.1 Processed Meat Products 315
Yogesh Kumar, Akhoon Asrar Bashir, and Poonam Choudhary
4.1.1 Introduction 315
4.1.2 Definition and Classification 316
4.1.3 Type of Fat Mimetics 317
4.1.4 Conclusion 332
4.2 Fat Mimetics in Dairy Products 343
Ainaz Alizadeh and Mitra Soofi
4.2.1 Introduction 343
4.2.2 The Characteristics of Milk Fat 344
4.2.3 The Role of Milk Fat in Dairy Products 345
4.2.4 Issues with Low-Fat Dairy Products 346
4.2.5 Fat Mimetics in Dairy Products 346
4.2.6 Applications of Fat Mimetics in Different Dairy Products 352
4.2.7 Conclusion 361
4.3 Margarine and Fat Spreads 366
Filip Van Bockstaele, Ivana A. Penagos, Kato Rondou, and Koen Dewettinck
4.3.1 Introduction 366
4.3.2 Alternative Structuring Approaches for Margarines and Fat Spreads 372
4.3.3 Conclusion 386
4.4 Baked Products 392
Ilkem Demirkesen, Suyong Lee and Behic Mert
4.4.1 Introduction 392
4.4.2 Fat Mimetics in Bakery Products 393
4.4.3 Conclusion 414
Section V Industrial Perspective 419
5. 1 Molecular Gels–Barriers, Advances, and Opportunities 421
Michael A. Rogers
5.1.1 Introduction 421
5.1.2 Reliance Serendipitous Discovery 421
5.1.3 Solvent Confluence on Gelation Outcome 422
5.1.4 Emerging Low Molecular Mass Organogelating Technologies 431
5.1.5 Polymeric Gelation 437
5.1.6 Conclusion 439
5.2 Research and Development Toward the Commercialization of Fat Mimetics 447
Miguel Ângelo Parente Ribeiro Cerqueira, Buse N. Gürbüz, and Lorenzo Miguel Pastrana Castro
5.2.1 Introduction 447
5.2.2 Research & Development in Fat Mimetics 448
5.2.3 Patents and Commercial Products 448
5.2.4 Conclusion 474
Index 495
