Reducing Saturated Fats in Foods book cover

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.

oils and fats processors, food manufacturers, students and academics

Hardbound, 416 Pages

Published: April 2011

Imprint: Woodhead Publishing

ISBN: 978-1-84569-740-2


  • 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


  • Part 1 Saturated fats in foods: Functional and nutritional aspects: Saturated fats in foods and strategies for their replacement: An introduction; The functional attributes that fats bring to food; Sources of saturated and other dietary fats; Health aspects of saturated fatty acids; Chronic disease risk associated with different dietary saturated fatty acids; Nutritional characteristics of palm oil. Part 2 Food reformulation to reduce saturated fats: Reducing saturated fat using emulsion technology; Diacylglycerol oils: Nutritional aspects and applications in foods; Saturated fat reduction in milk and dairy products; Saturated fat reduction in butchered meat; Saturated fat reduction in processed meat products; Altering animal diet to reduce saturated fat in meat and milk; Reducing saturated fat in savoury snacks and fried foods; Saturated fat reduction in biscuits; Saturated fat reduction in pastry; Reducing saturated fat in chocolate, compound coatings and filled confectionery products; Saturated fat reduction in ice cream; Saturated fat reduction in sauces.


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