Fat Mimetics for Food Applications

Informationen zum Autor Miguel Ângelo Parente Ribeiro Cerqueira, Staff Researcher, International Iberian Nanotechnology Laboratory, Braga, Portugal Lorenzo Miguel Pastrana Castro, Staff Researcher, International Iberian Nanotechnology Laboratory, Braga, Portugal Klappentext FAT MIMETICS FOR FOOD APPLICATIONSDetailed resource providing insight into the understanding of fat mimetics and their use for the development of food productsFat 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 productsFat 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. Zusammenfassung FAT MIMETICS FOR FOOD APPLICATIONSDetailed resource providing insight into the understanding of fat mimetics and their use for the development of food productsFat 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 commercia...

List 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
 
2.1.4.1 Candelilla Wax 26
 
2.1.4.1.1 Chemical Composition of CW 26
 
2.1.4.1.2 Physico-Chemical Properties of CW 26
 
2.1.4.2 Rice Bran Wax 27
 
2.1.4.2.1 Chemical Composition of RBW 28
 
2.1.4.2.2 Physico-Chemical Properties of RBW 28
 
2.1.4.3 Beeswax 28
 
2.1.4.3.1 Chemical Composition of BW 29
 
2.1.4.3.2 Physico-Chemical Properties of BW 29
 
2.1.5 Applications of the Natural Wax-Based Oleogels 29
 
2.1.5.1 Candelilla Wax 30
 
2.1.5.2 Rice Bran Wax 30
 
2.1.5.3 Beeswax 32
 
2.1.6 Conclusion 34
 
2.2 Phytosterols and Other Sterols 38
Artur J. Martins
 
2.2.1 Introduction 38
 
2.2.2 gamma-Oryzanol-Sterols System 40
 
2.2.2.1 Crystallites and Oil Gelation 40
 
2.2.2.2 gamma-Oryzanol-Sterols Mechanism 41
 
2.2.2.3 Hydrates 48
 
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
 
2.3.2.1 Types and Composition 58
 
2.3.2.2 Technological Manufacture of Lecithin 59
 
2.3.2.3 Strategies of Lecithin Modification 62
 
2.3.2.3.1 Physical Modification 62
 
2.3.2.3.2 Enzymatic Modification 63
 
2.3.2.3.3 Chemical Modification 63
 
2.3.2.4 Lecithin Self-Assembly: Dependence of Solvent Medium 64
 
2.3.3 Exploring Techno-Functionalities of Lecithin 66
 
2.3.3.1 Conventional Fat: The Role of Lecithin as Crystallization Modifier in Lipid Systems 66
 
2.3.4 Application of Lecithin in Alternative Oil-Structuring Routes 68
 
2.3.4.1 Oleogels 68
 
2.3.4.2 Emulsion Strategies 72
 
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
 
2.3.6.1 Margarines 75
 
2.3.6.2 Bakery Products 76
 
2.3.6.3 Chocolate 77
 
2.3.6.4 Dairy Products 77
 
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 Base

Product details

• Authors: Lorenzo Castro, M Cerqueira, Miguel Cerqueira, Miguel (International Iberian Nanotechn Cerqueira, Miguel Castro Cerqueira
• Assisted by: Castro (Editor), Lorenzo Castro (Editor), Miguel Cerqueira (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.12.2021
• EAN: 9781119780014
• ISBN: 978-1-119-78001-4
• No. of pages: 544
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Ernährung, Lebensmittelchemie, fette, Öle, Nutrition, Food chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Öle u. Fette, Oils & Fats, Betamimetikum