Reducing Saturated Fats in Foods

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.

List of contents

Contributor contact details
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
Abstrac

Report

"This publication provides an excellent "state of the art" review of the subject area. The contents have been well selected and cover all the important aspects." --Food Science and Technology
"This book should be of interest to nutritionists, legislators on food issues, and to those working in the food industry." --Lipid Technology

Product details

• Authors: G (The Fat Consultant Talbot
• Assisted by: G Talbot (Editor), G (The Fat Consultant Talbot (Editor)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Paperback / Softback
• Released: 19.08.2016
• EAN: 9780081017135
• ISBN: 978-0-08-101713-5
• No. of pages: 416
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Subject: Natural sciences, medicine, IT, technology > Medicine > Clinical medicine