Reducing Saturated Fats in Foods
Series in food science, technology & nutrition Series

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The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.

Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.

With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.

  • Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates
  • Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes
  • Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected
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Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Saturated fats in foods: functional and nutritional aspects
Chapter 1: Saturated fats in foods and strategies for their replacement: an introduction
. Abstract
. 1.1 Background to the need to reduce saturated fats
. 1.2 Chemistry and structure of fatty acids and triglycerides
. 1.3 Saturated fat and fatty acid consumption in the EU, US and UK
. 1.4 Opposing views on effects of saturates on cardiovascular disease
. 1.5 Replacements for saturates
. 1.6 Areas not covered by specific chapters in this book
. 1.7 Future trends
. 1.8 Sources of further information and advice
Chapter 2: The functional attributes that fats bring to food
. Abstract
. 2.1 Introduction
. 2.2 Perception of fat
. 2.3 Role of fat in the texture of foods
. 2.4 Engineering fat to tailor appetite
. 2.5 Consequences for strategies to reduce fat
. 2.6 Future trends
. 2.7 Sources of further information and advice
. 2.8 Acknowledgements
Chapter 3: Sources of saturated and other dietary fats
. Abstract:
. 3.1 Introduction
. 3.2 Vegetable oils rich in saturated fats
. 3.3 Mammalian milk fats
. 3.4 Animal carcass fats
. 3.5 Hydrogenated fats
. 3.6 The trans effect
. 3.7 Future trends
. 3.8 Sources of further information and advice
Chapter 4: Health aspects of saturated fatty acids
. Abstract
. 4.1 Introduction
. 4.2 Atherosclerosis as the basis for cardiovascular diseases (CVD)
. 4.3 Effects of individual fatty acids on plasma total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides (VLDL)
. 4.4 Effects of fatty acids on other biomarkers related to coronary heart disease (CHD)
. 4.5 Evidence linking LDL cholesterol to the development of atherosclerosis and CHD
. 4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD
. 4.7 Cancer
. 4.8 Dietary recommendations related to SFA
. 4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD
. 4.10 Conclusion
Chapter 5: Chronic disease risk associated with different dietary saturated fatty acids
. Abstract
. 5.1 Introduction
. 5.2 Key dietary saturated fatty acids
. 5.3 Chronic disease risk differences between different saturated fatty acids
. 104 Reducing saturated fats in foods
. 5.4 The ‘stearic acid’ effect – chronic disease risk effects of stearic acid
. 5.5 Future trends
Chapter 6: Nutritional characteristics of palm oil
. Abstract
. 6.1 Introduction
. 6.2 Serum cholesterol, lipoproteins and dietary fatty acids
. 6.3 Effects of palm olein as part of a low-fat healthy diet
. 6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios
. 6.5 Palm oil minor components
. 6.6 Conclusion and future trends
. 6.7 Sources of further information and advice
. Part II: Food reformulation to reduce saturated fats
Chapter 7: Reducing saturated fat using emulsion technology
. Abstract
. 7.1 Introduction
. 7.2 Fat composition
. 7.3 Emulsion droplets
. 7.4 Phase structuring and emulsions
. 7.5 Fat replacers
. 7.6 Processing
. 7.7 Applications
. 7.8 Future trends
. 7.9 Sources of further information and advice
Chapter 8: Diacylglycerol oils: nutritional aspects and applications in foods
. Abstract
. 8.1 Introduction
. 8.2 Digestion, absorption and metabolism of DAG
. 8.3 Production process patents
. 8.4 Product application patents
. 8.44 DAG oil composition containing phytosterols
. 8.5 Regulatory status
. 8.6 Future trends
. 8.7 Source of further information
Chapter 9: Saturated fat reduction in milk and dairy products
. Abstract
. 9.1 Introduction
. 9.2 Milk
. 9.3 Cheese
. 9.4 Butter and spreadable fats
. 9.5 Reducing the saturated content of milk fat through feed
. 9.6 Future trends
. 9.7 Sources of further information and advice
Chapter 10: Saturated fat reduction in butchered meat
. Abstract:
. 10.1 Introduction
. 10.2 Animal production
. 10.3 Preparation of cuts
. 10.4 In the kitchen and on the plate
. 10.5 Effect on meat quality
. 10.6 Future trends
. 10.7 Conclusions
. 10.8 Sources of further information and advice
Chapter 11: Saturated fat reduction in processed meat products
. Abstract
. 11.1 Introduction
. 11.2 Ground-meat products (burgers)
. 11.3 Sausages – coarse-ground (e.g. cooked salami, breakfast sausage)
. 11.4 Sausages – emulsion-type products (e.g. bologna, frankfurters)
. 11.5 Sausages – dry fermented (e.g. summer sausage, dry salami)
. 11.6 Prepared and coated meat products (e.g. nuggets, pies)
. 11.7 Future trends
. 11.8 Sources of further information
Chapter 12: Altering animal diet to reduce saturated fat in meat and milk
. Abstract
. 12.1 Introduction
. 12.2 The fat content of meat and milk
. 12.3 Dietary effects on the fat content and fatty acid composition of meat
. 12.4 Dietary effects on the fat content and fatty acid composition of milk
. 12.5 Influence of ‘additives’ on saturated fatty acids in meat and milk
. 12.6 Future trends
. 12.7 Sources of further information and advice
Chapter 13: Reducing saturated fat in savoury snacks and fried foods
. Abstract
. 13.1 Introduction
. 13.2 Frying oils
. 13.3 Effects of frying oils and frying parameters on the quality of fried foods
. 13.4 Innovating technologies in frying and their impact on the quality of fried foods
. 13.5 Changes in savoury snacks
. 13.6 Future trends
Chapter 14: Saturated fat reduction in biscuits
. Abstract
. 14.1 Introduction
. 14.2 Types of fat used in biscuits
. 14.3 The technology of biscuits
. 14.4 Techniques for saturates reduction
. 14.5 Future trends
. 14.6 Sources of further information and advice
Chapter 15: Saturated fat reduction in pastry
. Abstract
. 15.1 Introduction
. 15.2 The dough/fat matching process in pastry
. 15.3 Process rheological modeling
. 15.4 Margarine and shortenings for reducing saturated fats
. 15.5 Conclusions
. 15.6 Future trends
. 15.8 Acknowledgments
Chapter 16: Reducing saturated fat in chocolate, compound coatings and filled confectionery products
. Abstract
. 16.1 Introduction
. 16.2 Chocolate
. 16.3 Compound coatings
. 16.4 Filled confectionery products
. 16.5 Future trends
. 16.6 Sources of further information and advice
Chapter 17: Saturated fat reduction in ice cream
. Abstract
. 17.1 Introduction
. 17.2 Basic components and processing of ice cream
. 17.3 Sources of fat and saturated fat in ice cream products
. 17.4 The function of fat in ice cream
. 17.5 Properties of fats used in current ice cream products
. 17.6 Challenges associated with saturated fatty acid (SFA) reduction
. 17.7 Future trends
Chapter 18: Saturated fat reduction in sauces
. Abstract
. 18.1 Introduction
. 18.2 Sensory properties of sauces
. 18.3 Product lifetime
. 18.4 Conclusions
. 18.5 Future trends
. Index
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