Description
WOODHEAD PUBLISHING Reducing Saturated Fats In Foods 2011 Edition by TALBOT G
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. Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPart I: Saturated fats in foods: functional and nutritional aspectsChapter 1: Saturated fats in foods and strategies for their replacement: an introductionAbstract:1.1 Background to the need to reduce saturated fats1.2 Chemistry and structure of fatty acids and triglycerides1.3 Saturated fat and fatty acid consumption in the EU, US and UK1.4 Opposing views on effects of saturates on cardiovascular disease1.5 Replacements for saturates1.6 Areas not covered by specific chapters in this book1.7 Future trends1.8 Sources of further information and adviceChapter 2: The functional attributes that fats bring to foodAbstract:2.1 Introduction2.2 Perception of fat2.3 Role of fat in the texture of foods2.4 Engineering fat to tailor appetite2.5 Consequences for strategies to reduce fat2.6 Future trends2.7 Sources of further information and advice2.8 AcknowledgementsChapter 3: Sources of saturated and other dietary fatsAbstract:3.1 Introduction3.2 Vegetable oils rich in saturated fats3.3 Mammalian milk fats3.4 Animal carcass fats3.5 Hydrogenated fats3.6 The trans effect3.7 Future trends3.8 Sources of further information and adviceChapter 4: Health aspects of saturated fatty acidsAbstract:4.1 Introduction4.2 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 atherosclerosis and CHD4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD4.7 Cancer4.8 Dietary recommendations related to SFA4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD4.10 ConclusionChapter 5: Chronic disease risk associated with different dietary saturated fatty acidsAbstract:5.1 Introduction5.2 Key dietary saturated fatty acids5.3 Chronic disease risk differences between different saturated fatty acids104 Reducing saturated fats in foods5.4 The 'stearic acid' effect - chronic disease risk effects of stearic acid5.5 Future trendsChapter 6: Nutritional characteristics of palm oilAbstract:6.1 Introduction6.2 Serum cholesterol, lipoproteins and dietary fatty acids6.3 Effects of palm olein as part of a low-fat healthy diet6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios6.5 Palm oil minor components6.6 Conclusion and future trends6.7 Sources of further information and advicePart II: Food reformulation to reduce saturated fatsChapter 7: Reducing saturated fat using emulsion technologyAbstract:7.1 Introduction7.2 Fat composition7.3 Emulsion droplets7.4 Phase structuring and emulsions7.5 Fat replacers7.6 Processing7.7 Applications7.8 Future trends7.9 Sources of further information and adviceChapter 8: Diacylglycerol oils: nutritional aspects and applications in foodsAbstract:8.1 Introduction8.2 Digestion, absorption and metabolism of DAG8.3 Production process patents8.4 Product application patents8.44 DAG oil composition containing phytosterols8.5 Regulatory status8.6 Future trends8.7 Source of further informationChapter 9: Saturated fat reduction in milk and dairy productsAbstract:9.1 Introduction9.2 Milk9.3 Cheese9.4 Butter and spreadable fats9.5 Reducing the saturated content of milk fat through feed9.6 Future trends9.7 Sources of further information and adviceChapter 10: Saturated fat reduction in butchered meatAbstract:10.1 Introduction10.2 Animal production10.3 Preparation of cuts10.4 In the kitchen and on the plate10.5 Effect on meat quality10.6 Future trends10.7 Conclusions10.8 Sources of further information and adviceChapter 11: Saturated fat reduction in processed meat productsAbstract:11.1 Introduction11.2 Ground-meat products (burgers)11.3 Sausages - coarse-ground (e.g. cooked salami, breakfast sausage)11.4 Sausages - emulsion-type products (e.g. bologna, frankfurters)11.5 Sausages - dry fermented (e.g. summer sausage, dry salami)11.6 Prepared and coated meat products (e.g. nuggets, pies)11.7 Future trends11.8 Sources of further informationChapter 12: Altering animal diet to reduce saturated fat in meat and milkAbstract:12.1 Introduction12.2 The fat content of meat and milk12.3 Dietary effects on the fat content and fatty acid composition of meat12.4 Dietary effects on the fat content and fatty acid composition of milk12.5 Influence of 'additives' on saturated fatty acids in meat and milk12.6 Future trends12.7 Sources of further information and adviceChapter 13: Reducing saturated fat in savoury snacks and fried foodsAbstract:13.1 Introduction13.2 Frying oils13.3 Effects of frying oils and frying parameters on the quality of fried foods13.4 Innovating technologies in frying and their impact on the quality of fried foods13.5 Changes in savoury snacks13.6 Future trendsChapter 14: Saturated fat reduction in biscuitsAbstract:14.1 Introduction14.2 Types of fat used in biscuits14.3 The technology of biscuits14.4 Techniques for saturates reduction14.5 Future trends14.6 Sources of further information and adviceChapter 15: Saturated fat reduction in pastryAbstract:15.1 Introduction15.2 The dough/fat matching process in pastry15.3 Process rheological modeling15.4 Margarine and shortenings for reducing saturated fats15.5 Conclusions15.6 Future trends15.8 AcknowledgmentsChapter 16: Reducing saturated fat in chocolate, compound coatings and filled confectionery productsAbstract:16.1 Introduction16.2 Chocolate16.3 Compound coatings16.4 Filled confectionery products16.5 Future trends16.6 Sources of further information and adviceChapter 17: Saturated fat reduction in ice creamAbstract:17.1 Introduction17.2 Basic components and processing of ice cream17.3 Sources of fat and saturated fat in ice cream products17.4 The function of fat in ice cream17.5 Properties of fats used in current ice cream products17.6 Challenges associated with saturated fatty acid (SFA) reduction17.7 Future trendsChapter 18: Saturated fat reduction in saucesAbstract:18.1 Introduction18.2 Sensory properties of sauces18.3 Product lifetime18.4 Conclusions18.5 Future trendsIndex