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, the book 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 developments 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.
- Addresses the nutritional profile of alternative fats, along with the benefits to health and disease
- Introduces plant-based alternatives as healthier lipid molecules that mimic characteristics of saturated fats
- Discusses textural, physicochemical, and sensory attributes of alternative fats on processed foods
- Highlights the positive effects of 100% replacement of saturated fats with plant-based alternatives in the context of vegetarian diets
- Acknowledges the environmental and sustainable impact of different fat replacement strategies
