Description
Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-properties relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogs and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed.This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering.- Discusses different methods and techniques to make healthier fat alternatives- Describes new generations of fat alternatives, such as, oleogels, emulsion gels and foamed gels- Introduces new combinations of stabilizer materials suitable for sustainable, plant based systems- Highlights prospects and challenges of cell-cultured fats in food applications
Table of Contents
Section I:1. Structure and Properties of Traditional Fats2. Future Fat Alternatives: Concepts, Overview and Future PerspectivesSection II: Olegels3. Glyceride-Based Oleogels4. Wax-Based Oleogels: Internal and External Effecting Factor5. Protein-Based Oleogels: Fabrication, Application and Research Trends6. Edible Polysaccharide Oleogels as Fat Analogues7. Edible Ceramide Oleogels8. Edible Shellac Oleogels9. Oleogels: Constructed Under Molecular Synergistic Interaction10. Multifunctional Molecular Gelators-Through Biocatalytic Synthesis and Oleogel ConstructionSection III: Emulsion Gels11. Emulsion Gels Stabilized by Low Molecular Weight Stabilizers12. Protein-Based Emulsion Gels13. Polysaccharide-Based Emulsion Gels14. Protein-Polysaccharide Complexes-Based Emulsion Gels15. Wax-Based Emulsion Gels16. Bigels: Unique Semisolid Formulations Made by Combining Two Immiscible Gels17. Double Emulsion Gels Relevant to Food Systems18. Oil Body-Based Emulsion Gels19. Polyphenols as Enhancements for Emulsion GelsSection IV: Foamed Gels20. Edible Oil Foam: From Design to Novel Applications21. Emulsion Foam with Multiple Properties22. Bigel-Based Foams: A Novel Alternative Solution to Fat CreamsSection V: Cultivated Fats23. Prospects and Challenges of Cell-Cultured Fats in Food IndustriesSection VI: Additive Manufacturing24. 3D Printing of Fat Analogues: Paving the Way Towards Novel Foods25. 4D Printing of Fat Analogues: Inks, Structures, and ApplicationsSection VII: Food Applications26. Fat Analogues Used in Bakery Products: Function and Future Trends27. Oleogels/Emulsion Gels as Saturated Fat Replacers in Meat Products28. Fat Analogues in Chocolate Products: Functionality and Trends29. Application of Fat Replacers in Cheese: Structure, Function and Future Trends30. Fat Mimetics as Nutraceutical Delivery SystemsSection VIII: Nutrition31. Nutritional Benefits of Oleogels and Emulsion Gels
