Novel Approaches to Saturated Fat Replacement in Processed Foods

Dr. Pintu Choudhary is an Assistant Professor in the Department of Food Technology, College of Agricultural Engineering and Technology, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, India. He was awarded a Senior Research Fellowship during his doctoral research and has demonstrated strong academic excellence through national-level achievements, including securing first rank in the Junior Food Analyst examination conducted by the Food Safety and Standards Authority of India. He was also a member of the winning team in the India Smart Protein Innovation Challenge 2021–2022, which focused on the development of a millet-based probiotic beverage. Dr. Choudhary’s research interests include nano-scale food processing, process modeling, probiotics, three-dimensional food printing, nonthermal food processing, and plant-based protein systems. Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing.

• 1. Global scenario on consumption and need for replacement of saturated fat2. Health implications of consumption of saturated fat3. Structuring of saturated fat-oleogels4. Designing of novel triglyceride molecule to mimic saturated fat5. Medium chain fatty acid-based tailor-made fat6. Non-fat replacement of saturated fat7. Replacement of saturated fat in bakery products8. Replacement of saturated fat in dairy products9. Replacement of saturated fat in meat-based products10. Frying application11. Safety and legislations governing use of saturated fat replacement in processed food products12. Current challenges and consumer acceptance of saturated fat replacements in food products13. Environmental impact, sustainability, and future prospects in formulation of food with potential saturated fat replacers