Description

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.

Key Features

  • 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

Readership

oils and fats processors, food manufacturers, students and academics

Table 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 ather

Details

No. of pages:
416
Language:
English
Copyright:
© 2011
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857092472
Print ISBN:
9781845697402
Print ISBN:
9780081017135

About the editor

G Talbot

Geoff Talbot is a freelance consultant specialising in all aspects of fats and oils in the food industry.

Affiliations and Expertise

The Fat Consultant, UK

Reviews

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