PART 1 SATURATED FATS IN FOODS: FUNCTIONAL AND NUTRITIONAL ASPECTS
Saturated fats in foods and strategies for their replacement: an introduction
- 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 spe[...]
PART 1 SATURATED FATS IN FOODS: FUNCTIONAL AND NUTRITIONAL ASPECTS
Saturated fats in foods and strategies for their replacement: an introduction
- 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
The functional attributes that fats bring to food
- Perception of fat
- Role of fat in the texture of foods
- Engineering fat to tailor appetite
- Consequences for strategies to reduce fat
Sources of saturated and other dietary fats
- Vegetable oils rich in saturated fats
- Mammalian milk fats
- Animal carcass fats
- Hydrogenated fats
- The trans effect
Health aspects of saturated fatty acids
- Atherosclerosis as the basis for cardiovascular diseases (CVD)
- Effects of individual fatty acids on plasma total cholesterol, (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
Chronic disease risk associated with different dietary saturated fatty acids
- 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
Nutritional characteristics of palm oil
- 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
PART 2 FOOD REFORMULATION TO REDUCE SATURATED FATS
Reducing saturated fat using emulsion technology
- Fat composition
- Emulsion droplets
- Phase structuring and emulsions
- Fat replacers
- Processing
- Applications
Diacylglycerol oils: nutritional aspects and applications in foods
- Digestion, absorption and metabolism of DAG
- Production process patents
- Product application patents
- Regulatory status
Saturated fat reduction in milk and dairy products
- Milk
- Cheese
- Butter and spreadable fats
- Reducing the saturated content of milk fat through feed
Saturated fat reduction in butchered meat
- Animal production
- Preparation of cuts
- In the kitchen and on the plate
- Effect on meat quality
Saturated fat reduction in processed meat products
- 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)
Altering animal diet to reduce saturated fat in meat and milk
- 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
Reducing saturated fat in savoury snacks and fried foods
- 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
Saturated fat reduction in biscuits
- Types of fat used in biscuits
- The technology of biscuits
- Techniques for saturates reduction
Saturated fat reduction in pastry
- The dough/fat matching process in pastry
- Process rheological modeling
- Margarine and shortenings for reducing saturated fats
Reducing saturated fat in chocolate, compound coatings and filled confectionery products
- Chocolate
- Compound coatings
- Filled confectionery products
Saturated fat reduction in ice cream
- 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
Saturated fat reduction in sauces
- Sensory properties of sauces
- Product lifetime
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