Novel Approaches to Saturated Fat Replacement in Processed Foods

Pintu Choudhary, Harsh B. Jadhav (Herausgeber)

Buch | Softcover

340 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-33298-2 (ISBN)

Infos

With saturated fats contributing to the growth of chronic diseases worldwide, healthier, plant-based alternatives are being sought out to become the norm. 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, Novel Approaches to Saturated Fat Replacement in Processed Foods, 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 development 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.

Autor

Dr. Pintu Choudhary is a Lecturer at the Department of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Bhiwani, Haryana, India. He received his doctoral and master’s degrees from National Institute of Food Technology. Dr. Pintu received a Senior Research Fellowship from the Council of Scientific and Industrial Research, India during his Ph.D. He has also qualified for many national level exams with excellent scores, qualified ICAR-NET examination, secured a national rank of 5th in the ICAR-JRF examination, Qualified GATE examination, IIT- JAM, and 1st rank in Junior Food analyst examination conducted by FSSAI, India. His team was among the winning teams of the ‘India Smart Protein Innovation Challenge 2021-22’ for the project on developing a millet-based probiotic drink. His research areas of interest are nano-scale food processing, process modeling, probiotics, 3d food printing, nonthermal processing, and plant proteins. 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.

Inhalt

1. Global scenario on consumption and need for replacement of saturated fat
2. Health implications of consumption of saturated fat
3. Structuring of saturated fat-oleogels
4. Designing of novel triglyceride molecule to mimic saturated fat
5. Medium chain fatty acid-based tailor-made fat
6. Non-fat replacement of saturated fat
7. Replacement of saturated fat in bakery products
8. Replacement of saturated fat in dairy products
9. Replacement of saturated fat in meat-based products
10. Frying application
11. Safety and legislations governing use of saturated fat replacement in processed food products
12. Current challenges and consumer acceptance of saturated fat replacements in food products
13. Environmental impact, sustainability, and future prospects in formulation of food with potential saturated fat replacers

Produkt-Details

• Erscheint lt. Verlag: 1.6.2026
• Verlagsort: San Diego
• Sprache: englisch
• Maße: 152 x 229 mm
• Gewicht: 450 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-443-33298-3 / 0443332983
• ISBN-13: 978-0-443-33298-2 / 9780443332982
• Zustand: Neuware