Functional Dietary Lipids - 1st Edition - ISBN: 9781782422471, 9781782422570

Functional Dietary Lipids

1st Edition

Food Formulation, Consumer Issues and Innovation for Health

Editors: Thomas Sanders
eBook ISBN: 9781782422570
Hardcover ISBN: 9781782422471
Imprint: Woodhead Publishing
Published Date: 8th December 2015
Page Count: 332
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Table of Contents

  • List of Contributors
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
  • 1. Introduction: The Role of Fats in Human Diet
    • 1.1. Introduction
    • 1.2. Fat as a Source of Energy
    • 1.3. The Role of Fat in Obesity
    • 1.4. The Essential Fatty Acids
    • 1.5. Dietary Fat Intake and Noncommunicable Diseases
    • 1.6. Changes in the Global Supply of Fats and Oils
    • 1.7. Refining and Processing
    • 1.8. Non–Fatty Acid Components of Nutritional Significance
    • 1.9. Ethical and Consumer Issues
  • Part One. Chemistry and Functionality of Edible Fats
    • 2. Oilseed Composition and Modification for Health and Nutrition
      • 2.1. Introduction
      • 2.2. Trait Modified Oils
      • 2.3. Composition: Fatty Acids, Tocopherols, Trigylcerides, and Sterols
      • 2.4. Structure of Functional Relationships of Trigylcerides in Food Products
      • 2.5. Blending for Functionality
      • 2.6. Oxidative Stability, Tocopherol Content, and Performance
      • 2.7. Fat Modification for Healthy Fats and Oils Low in Saturated and Trans Fats
      • 2.8. Coconut Oil Health and Food Uses
      • 2.9. Palm and Palm Kernel Oils
      • 2.10. Modification and Food Use of Palm and Palm Kernel Oil
      • 2.11. Composition, Properties Food Uses and Nutritional Properties of Commodity Vegetable Oils
      • 2.12. Animal Fats
      • 2.13. Modification of Fats and Oils for Healthy Food Use
      • 2.14. Minimal Refining/Processing for Increased Health/Nutrition
      • 2.15. Effects of Processing on Oil Quality
      • 2.16. Gourmet and Health Promoting Oils
      • 2.17. Health and Nutrition of Fats and Oils
      • 2.18. Sustainability
    • 3. Animal Fat Composition and Modification
      • 3.1. Introduction
      • 3.2. Classification of Lipids
      • 3.3. Fatty Acids
      • 3.4. Trans Fatty Acids
      • 3.5. Position Preference
      • 3.6. Names and Symbols of Fatty Acids
      • 3.7. Types of Omega Fatty Acids
      • 3.8. Conjugated Linoleic Acids
      • 3.9. Analytic Procedures
      • 3.10. Fatty Acid Composition Comparison by Species
      • 3.11. Modifications to Change Fatty Acid Composition in Meat Animals
      • 3.12. Conclusions
    • 4. Specialty Oils: Functional and Nutraceutical Properties
      • 4.1. Introduction
      • 4.2. Functional Components of Specialty Oils
      • 4.3. Processing of Specialty Oils and Their Properties
      • 4.4. Specialty Oils and Their Nutraceutical Properties
      • 4.5. Other Specialty Fats and Oils
      • 4.6. Conclusions and Future Trends
      • 4.7. Sources of Further Information
    • 5. Thermal Stability of Fats for High Temperature Applications
      • 5.1. Introduction
      • 5.2. Deep-Fat Frying Process
      • 5.3. Types of Frying Oils and Fats
      • 5.4. Selection of Frying Oils and Fats
      • 5.5. Methods of Frying Oil Stability and Quality Evaluation
      • 5.6. Improving Frying Oil Quality and Stability
      • 5.7. Health Effects of Frying Oils, Fats, and Fried Products
      • 5.8. Conclusions
      • 5.9. Future Trends
  • Part Two. Innovation and Health
    • 6. Effects of Dietary Lipid Intake on Diabetes
      • 6.1. Introduction
      • 6.2. Pathophysiology of Type 2 Diabetes
      • 6.3. Dietary Total Lipids and Diabetes
      • 6.4. Fat Quality and Diabetes
      • 6.5. Lipid Signaling and Molecular Mechanisms in Dietary Lipid-Induced Diabetes
      • 6.6. Conclusions
    • 7. Effect of Dietary Fatty Acid Intake on Cardiovascular Disease
      • 7.1. Introduction
      • 7.2. Lipid-Sensitive Markers and Risk of Cardiovascular Disease
      • 7.3. Dietary Lipid Intake and Lipid-Sensitive Markers
      • 7.4. Dietary Lipid Intake and Risk of Cardiovascular Disease
      • 7.5. Conclusions
  • Part Three. Consumer and Regulatory Issues
    • 8. Contaminants in Food Lipids
      • 8.1. Introduction
      • 8.2. Economically Motivated Adulteration
      • 8.3. Environmental Contaminants
      • 8.4. Storage/Processing Contaminants
      • 8.5. Conclusions
    • 9. Traceability and Authenticity of Dietary Lipids
      • 9.1. Introduction
      • 9.2. Definition of Traceability
      • 9.3. Regulatory Concern
      • 9.4. Dietary Lipids
      • 9.5. Analytical Techniques for Food Lipid Authentication
      • 9.6. Stable Isotopes in Food Authentication
      • 9.7. The Case of Oil
      • 9.8. Authentication and Traceability of Extra Virgin Olive Oil by Means of Stable Isotopes
      • 9.9. Conclusions and Perspectives
    • 10. Regulatory Issues
      • 10.1. Introduction
      • 10.2. Overview of Regulations Relating to Lipids, Nutrition, and Health
      • 10.3. Overview of Authorized EU Health Claims for Lipids
      • 10.4. Summary of Substantiating Evidence
      • 10.5. Other Relevant Legislation
      • 10.6. Consumer Issues
      • 10.7. How the Claims are Being Used in Practice
      • 10.8. Conclusions
    • 11. Health Claims and Nutrition Marketing
      • 11.1. Introduction
      • 11.2. Health Claims Background
      • 11.3. Omega-3 Fatty Acids
      • 11.4. Replacement of Saturated Fatty Acids with Unsaturated Fatty Acids
      • 11.5. Conjugated Linoleic Acid
      • 11.6. Plant Sterols and Stanols
      • 11.7. Diacylglycerols
      • 11.8. Policosanols
      • 11.9. Summary and Future Trends
  • Index


Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

Key Features

  • Comprehensively examines the functionality and nutritional benefits of dietary fat in food
  • Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more
  • Considers manufacturing issues of dietary fat in foods
  • Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims


R&D personnel using fats in food manufacturing, lipid scientists, nutritional experts and academics with a research interest in this area.


No. of pages:
© Woodhead Publishing 2016
Woodhead Publishing
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Hardcover ISBN:

Ratings and Reviews

About the Editors

Thomas Sanders Editor

Professor Tom Sanders is Head of Diabetes & Nutritional Sciences Division and Professor of Nutrition & Dietetics at King’s College London, UK. He is also Honorary Nutritional Director of HEART UK; Scientific Governor and Trustee of the British Nutrition Foundation; and a member of the expert panel of the WHO/FAO Joint Expert Consultation on the role of fatty acid in human nutrition.

Affiliations and Expertise

Professor of Nutrition & Dietetics, King’s College London, UK