Reducing Saturated Fats in Foods: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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.

Table of Contents:
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Part I: Saturated fats in foods: functional and nutritional aspects Chapter 1: Saturated fats in foods and strategies for their replacement: an introduction Abstract: 1.1 Background to the need to reduce saturated fats 1.2 Chemistry and structure of fatty acids and triglycerides 1.3 Saturated fat and fatty acid consumption in the EU, US and UK 1.4 Opposing views on effects of saturates on cardiovascular disease 1.5 Replacements for saturates 1.6 Areas not covered by specific chapters in this book 1.7 Future trends 1.8 Sources of further information and advice Chapter 2: The functional attributes that fats bring to food Abstract: 2.1 Introduction 2.2 Perception of fat 2.3 Role of fat in the texture of foods 2.4 Engineering fat to tailor appetite 2.5 Consequences for strategies to reduce fat 2.6 Future trends 2.7 Sources of further information and advice 2.8 Acknowledgements Chapter 3: Sources of saturated and other dietary fats Abstract: 3.1 Introduction 3.2 Vegetable oils rich in saturated fats 3.3 Mammalian milk fats 3.4 Animal carcass fats 3.5 Hydrogenated fats 3.6 The trans effect 3.7 Future trends 3.8 Sources of further information and advice Chapter 4: Health aspects of saturated fatty acids Abstract: 4.1 Introduction 4.2 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 CHD 4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD 4.7 Cancer 4.8 Dietary recommendations related to SFA 4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD 4.10 Conclusion Chapter 5: Chronic disease risk associated with different dietary saturated fatty acids Abstract: 5.1 Introduction 5.2 Key dietary saturated fatty acids 5.3 Chronic disease risk differences between different saturated fatty acids 104 Reducing saturated fats in foods 5.4 The ‘stearic acid’ effect – chronic disease risk effects of stearic acid 5.5 Future trends Chapter 6: Nutritional characteristics of palm oil Abstract: 6.1 Introduction 6.2 Serum cholesterol, lipoproteins and dietary fatty acids 6.3 Effects of palm olein as part of a low-fat healthy diet 6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios 6.5 Palm oil minor components 6.6 Conclusion and future trends 6.7 Sources of further information and advice Part II: Food reformulation to reduce saturated fats Chapter 7: Reducing saturated fat using emulsion technology Abstract: 7.1 Introduction 7.2 Fat composition 7.3 Emulsion droplets 7.4 Phase structuring and emulsions 7.5 Fat replacers 7.6 Processing 7.7 Applications 7.8 Future trends 7.9 Sources of further information and advice Chapter 8: Diacylglycerol oils: nutritional aspects and applications in foods Abstract: 8.1 Introduction 8.2 Digestion, absorption and metabolism of DAG 8.3 Production process patents 8.4 Product application patents 8.44 DAG oil composition containing phytosterols 8.5 Regulatory status 8.6 Future trends 8.7 Source of further information Chapter 9: Saturated fat reduction in milk and dairy products Abstract: 9.1 Introduction 9.2 Milk 9.3 Cheese 9.4 Butter and spreadable fats 9.5 Reducing the saturated content of milk fat through feed 9.6 Future trends 9.7 Sources of further information and advice Chapter 10: Saturated fat reduction in butchered meat Abstract: 10.1 Introduction 10.2 Animal production 10.3 Preparation of cuts 10.4 In the kitchen and on the plate 10.5 Effect on meat quality 10.6 Future trends 10.7 Conclusions 10.8 Sources of further information and advice Chapter 11: Saturated fat reduction in processed meat products Abstract: 11.1 Introduction 11.2 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 trends 11.8 Sources of further information Chapter 12: Altering animal diet to reduce saturated fat in meat and milk Abstract: 12.1 Introduction 12.2 The fat content of meat and milk 12.3 Dietary effects on the fat content and fatty acid composition of meat 12.4 Dietary effects on the fat content and fatty acid composition of milk 12.5 Influence of ‘additives’ on saturated fatty acids in meat and milk 12.6 Future trends 12.7 Sources of further information and advice Chapter 13: Reducing saturated fat in savoury snacks and fried foods Abstract: 13.1 Introduction 13.2 Frying oils 13.3 Effects of frying oils and frying parameters on the quality of fried foods 13.4 Innovating technologies in frying and their impact on the quality of fried foods 13.5 Changes in savoury snacks 13.6 Future trends Chapter 14: Saturated fat reduction in biscuits Abstract: 14.1 Introduction 14.2 Types of fat used in biscuits 14.3 The technology of biscuits 14.4 Techniques for saturates reduction 14.5 Future trends 14.6 Sources of further information and advice Chapter 15: Saturated fat reduction in pastry Abstract: 15.1 Introduction 15.2 The dough/fat matching process in pastry 15.3 Process rheological modeling 15.4 Margarine and shortenings for reducing saturated fats 15.5 Conclusions 15.6 Future trends 15.8 Acknowledgments Chapter 16: Reducing saturated fat in chocolate, compound coatings and filled confectionery products Abstract: 16.1 Introduction 16.2 Chocolate 16.3 Compound coatings 16.4 Filled confectionery products 16.5 Future trends 16.6 Sources of further information and advice Chapter 17: Saturated fat reduction in ice cream Abstract: 17.1 Introduction 17.2 Basic components and processing of ice cream 17.3 Sources of fat and saturated fat in ice cream products 17.4 The function of fat in ice cream 17.5 Properties of fats used in current ice cream products 17.6 Challenges associated with saturated fatty acid (SFA) reduction 17.7 Future trends Chapter 18: Saturated fat reduction in sauces Abstract: 18.1 Introduction 18.2 Sensory properties of sauces 18.3 Product lifetime 18.4 Conclusions 18.5 Future trends Index

About the Author :
Geoff Talbot is a freelance consultant specialising in all aspects of fats and oils in the food industry.

Review :
"This publication provides an excellent "state of the art" review of the subject area. The contents have been well selected and cover all the important aspects." --Food Science and Technology "This book should be of interest to nutritionists, legislators on food issues, and to those working in the food industry." --Lipid Technology