Novel Approaches to Saturated Fat Replacement in Processed Foods

Nyhet

Häftad, Engelska, 2026

AvPintu Choudhary,Harsh B. Jadhav,Harsh B Jadhav

1 819 kr

Kommande

Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids, and other plant-based fat mimics, the book demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat, and frying applications while addressing the nutritional profile and health benefits.

It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.

Addresses the nutritional profile of alternative fats, along with the benefits to health and disease
Introduces plant-based alternatives as healthier lipid molecules that mimic characteristics of saturated fats
Discusses textural, physicochemical, and sensory attributes of alternative fats on processed foods
Highlights the positive effects of 100% replacement of saturated fats with plant-based alternatives in the context of vegetarian diets
Acknowledges the environmental and sustainable impact of different fat replacement strategies

Produktinformation

Utgivningsdatum2026-10-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor340
FörlagElsevier Science
ISBN9780443332982

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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