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Reducing saturated fats in foods

Edited by G Talbot 
Woodhead Publishing  April 2011  



Hardback  416 pp  ISBN 9781845697402      £145.00
  • 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

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.

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

Contents

PART 1 SATURATED FATS IN FOODS: FUNCTIONAL AND NUTRITIONAL ASPECTS

Saturated fats in foods and strategies for their replacement: an
Introduction G Talbot, The Fat Consultant, UK - Background to the need to reduce saturated fats - Chemistry and structure of fatty acids and triglycerides - Saturated fat and fatty acid consumption in the EU, US and UK - Opposing views on effects of saturates on cardiovascular disease - Replacements for saturates - Areas not covered by specific chapters in this book - Future trends - Sources of further information and advice - References

The functional attributes that fats bring to food E H A de Hoog, R M A J Ruijschop, S P Pyett and P M T de Kok, NIZO Food Research B. V., The Netherlands -
Introduction - Perception of fat - Role of fat in the texture of foods - Engineering fat to tailor appetite - Consequences for strategies to reduce fat - Future trends - Sources of further information and advice - Acknowledgements - References

Sources of saturated and other dietary fats G Talbot, The Fat Consultant, UK -
Introduction - Vegetable oils rich in saturated fats - Mammalian milk fats - Animal carcass fats - Hydrogenated fats - The trans effect - Future trends - Sources of further information and advice - References

Health aspects of saturated fatty acids J I Pedersen, University of Oslo and B Kirkhus, Nofima - Food, Fisheries and Aquacultural Research, Norway -
Introduction - Atherosclerosis as the basis for cardiovascular diseases (CVD) - Effects of individual fatty acids on plasma total cholesterol, low density lipoprotein (LDL)-cholesterol, HDL-cholesterol and triglycerides (VLDL) - Effects of fatty acids on other biomarkers related to coronary heart disease (CHD) - Evidence linking LDL-cholesterol to the development of atherosclerosis and CHD - Effects of saturated fatty acids (SFA) on disease states related to CVD - Cancer - Dietary recommendations related to SFA - Trends in consumption of SFA as related to trends in mortality and incidence of CVD - Conclusion - References

Chronic disease risk associated with different dietary saturated fatty acids D I Givens and K E Kliem, University of Reading, UK -
Introduction - Key dietary saturated fatty acids - Chronic disease risk differences between different saturated fatty acids - The 'stearic acid' effect - chronic disease risk effects of stearic acid - Future trends - Sources of further information and advice - References

Nutritional characteristics of palm oil P Khosla, Wayne State University, USA and K Sundram, Malaysian Palm Oil Council, Malaysia -
Introduction - Serum cholesterol, lipoproteins and dietary fatty acids - Effects of palm oil olein as part of a low-fat healthy die - Effects of dietary fatty acids on LDL-C/HDL-C ratios - Palm oil minor components - Conclusion and future trends - Sources of further information and advice - References

PART 2 FOOD REFORMULATION TO REDUCE SATURATED FATS

Reducing saturated fat using emulsion technology W G Morley, Leatherhead Food Research, UK -
Introduction - Fat composition - Emulsion droplets - Phase structuring and emulsions - Fat replacers - Processing - Applications - Future trends - Sources of further information and advice - References

Diacylglycerol oils: nutritional aspects and applications in foods O M Lai, Universiti Putra Malaysia, Malaysia and S-K Lo, Sime Darby Research Sdn. Bhd., Malaysia -
Introduction - Digestion, absorption and metabolism of DAG - Production process patents - Product application patents - Regulatory status - Future trends - Source of further information - References

Saturated fat reduction in milk and dairy products E S Komorowski, Dairy UK, UK -
Introduction - Milk - Cheese - Butter and spreadable fats - Reducing the saturated content of milk fat through feed - Future trends - Sources of further information and advice - References

Saturated fat reduction in butchered meat K R Matthews, Agriculture and Horticulture Development Board, UK -
Introduction - Animal production - Preparation of cuts - In the kitchen and on the plate - Effect on meat quality - Future trends - Conclusions - Sources of further information and advice - References

Saturated fat reduction in processed meat products S Barbut, University of Guelph, Canada -
Introduction - Ground meat products (burgers) - Sausages - coarse ground (e.g. cooked salami, breakfast sausage) - Sausages - emulsion type products (e.g. bologna, frankfurters) - Sausages - dry fermented (e.g. summer sausage, dry salami) - Prepared and coated meat products (e.g. nuggets, pies) - Future trends - Sources of further information - References

Altering animal diet to reduce saturated fat in meat and milk A P Moloney, Teagasc, Ireland -
Introduction - The fat content of meat and milk - Dietary effects on the fat content and fatty acid composition of meat - Dietary effects on the fat content and fatty acid composition of milk - Influence of 'additives' on saturated fatty acids in meat and milk - Future trends - Sources of further information and advice - References

Reducing saturated fat in savoury snacks and fried foods A M Kita, Wroc?aw University of Environmental and Life Sciences, Poland -
Introduction - Frying oils - Effects of frying oils and frying parameters on the quality of fried foods - Innovating technologies in frying and their impact in the quality of fried foods - Changes in savoury snacks - Future trends - Sources of further information and advice - References

Saturated fat reduction in biscuits G Atkinson, AarhusKarlshamn UK Ltd, UK -
Introduction - Types of fat used in biscuits - The technology of biscuits - Techniques for saturates reduction - Future trends - Sources of further information and advice - References

Saturated fat reduction in pastry B de Cindio and F R Lupi, University of Calabria, Italy -
Introduction - The dough/fat matching process in pastry - Process rheological modeling - Margarine and shortenings for reducing saturated fats - Conclusions - Future trends - Sources of further information and advice - Acknowledgements - References

Reducing saturated fat in chocolate, compound coatings and filled confectionery products G Talbot, The Fat Consultant, UK -
Introduction - Chocolate - Compound coatings - Filled confectionery products - Future trends - Sources of further information and advice - References

Saturated fat reduction in ice cream J Underdown and P J Quail, Unilever R&D and K W Smith, Fat Science Consulting Ltd., UK -
Introduction - Basic components and processing of ice cream - Sources of fat and saturated fat in ice cream products - The function of fat in ice cream - Properties of fats used in current ice cream products - Challenges associated with saturated fatty acid (SFA) reduction - Future trends - References

Saturated fat reduction in sauces P Smith, Cargill R&D Centre Europe, Belgium -
Introduction - Sensory properties of sauces - Product lifetime - Conclusions - Future trends - Sources of further information and advice - References

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