Future Fat Alternatives
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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Future Fat Alternatives: Concepts, Structuring and Food Applications
Future Fat Alternatives: Concepts, Structuring and Food Applications

Future Fat Alternatives: Concepts, Structuring and Food Applications


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About the Book

Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-properties relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed. This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering.

Table of Contents:
Section I: 1. Structure and Properties of Traditional Fats 2. Future Fat Alternatives: Concepts, Overview and Future Perspectives Section II: Olegels 3. Glyceride-Based Oleogels 4. Wax-Based Oleogels: Internal and External Effecting Factor 5. Protein-Based Oleogels: Fabrication, Application and Research Trends 6. Edible Polysaccharide Oleogels as Fat Analogues 7. Edible Ceramide Oleogels 8. Edible Shellac Oleogels 9. Oleogels: Constructed Under Molecular Synergistic Interaction 10. Multifunctional Molecular Gelators-Through Biocatalytic Synthesis and Oleogel Construction Section III: Emulsion Gels 11. Emulsion Gels Stabilized by Low Molecular Weight Stabilizers 12. Protein-Based Emulsion Gels 13. Polysaccharide-Based Emulsion Gels 14. Protein-Polysaccharide Complexes-Based Emulsion Gels 15. Wax-Based Emulsion Gels 16. Bigels: Unique Semisolid Formulations Made by Combining Two Immiscible Gels 17. Double Emulsion Gels Relevant to Food Systems 18. Oil Body-Based Emulsion Gels 19. Polyphenols as Enhancements for Emulsion Gels Section IV: Foamed Gels 20. Edible Oil Foam: From Design to Novel Applications 21. Emulsion Foam with Multiple Properties 22. Bigel-Based Foams: A Novel Alternative Solution to Fat Creams Section V: Cultivated Fats 23. Prospects and Challenges of Cell-Cultured Fats in Food Industries Section VI: Additive Manufacturing 24. 3D Printing of Fat Analogues: Paving the Way Towards Novel Foods 25. 4D Printing of Fat Analogues: Inks, Structures, and Applications Section VII: Food Applications 26. Fat Analogues Used in Bakery Products: Function and Future Trends 27. Oleogels/Emulsion Gels as Saturated Fat Replacers in Meat Products 28. Fat Analogues in Chocolate Products: Functionality and Trends 29. Application of Fat Replacers in Cheese: Structure, Function and Future Trends 30. Fat Mimetics as Nutraceutical Delivery Systems Section VIII: Nutrition 31. Nutritional Benefits of Oleogels and Emulsion Gels

About the Author :
Dr. Zong Meng is a professor at the School of Food Science and Technology at Jiangnan University, Wuxi, China. Dr. Meng has 19 years of research experience in the field of food lipids as well as 13 years of teaching experience in the field of oil and fat processing technology in Jiangnan University. He teaches the following courses “Food Specialty Fats”, “Scientific Principles of Oils and Fats” and “Modern Oils and Fats Processing”. His research areas include fat structure and function, healthy fat products (animal fat, tropical plant fat, whipped cream, chocolate, ice cream, cheese, plant-based fat products), fat crystallization, fat emulsions interfacial crystallization, oleogels, emulsion gels, bigels, oleofoams, emulsion foams, fat alternatives and their additive manufacturing, functional lipids, and the development of healthy fat-based foods. He has published more than 100 research papers in peer-reviewed international journals, as well as more than 40 patents. He serves as a secretary of The American Oil Chemists’ Society China Section (CNAOCS).


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Product Details
  • ISBN-13: 9780443290718
  • Publisher: Elsevier Science Publishing Co Inc
  • Publisher Imprint: Academic Press Inc
  • Height: 235 mm
  • No of Pages: 500
  • Weight: 450 gr
  • ISBN-10: 0443290717
  • Publisher Date: 01 Oct 2025
  • Binding: Paperback
  • Language: English
  • Sub Title: Concepts, Structuring and Food Applications
  • Width: 191 mm


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