Fat Mimetics For Food Applications

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Fat Mimetics for Food Applications

Author : Miguel Cerqueira
Publisher : John Wiley & Sons
ISBN 13 : 1119780039
Total Pages : 556 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Fat Mimetics for Food Applications by : Miguel Cerqueira

Download or read book Fat Mimetics for Food Applications written by Miguel Cerqueira and published by John Wiley & Sons. This book was released on 2023-05-11 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples. Topics covered in Fat Mimetics for Food Applications include: Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.

Fat Mimetics for Food Applications

Author : Miguel Cerqueira
Publisher : John Wiley & Sons
ISBN 13 : 1119780012
Total Pages : 556 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Fat Mimetics for Food Applications by : Miguel Cerqueira

Download or read book Fat Mimetics for Food Applications written by Miguel Cerqueira and published by John Wiley & Sons. This book was released on 2023-07-17 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples. Topics covered in Fat Mimetics for Food Applications include: Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.

Handbook of Fat Replacers

Author : Sibel Roller
Publisher : CRC Press
ISBN 13 : 9781420048971
Total Pages : 340 pages
Book Rating : 4.0/5 (489 download)

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Book Synopsis Handbook of Fat Replacers by : Sibel Roller

Download or read book Handbook of Fat Replacers written by Sibel Roller and published by CRC Press. This book was released on 1996-06-20 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Structured Edible Oil: Towards a New Generation of Fat Mimetics

Author : Miguel Cerqueira
Publisher : Frontiers Media SA
ISBN 13 : 2889668142
Total Pages : 81 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis Structured Edible Oil: Towards a New Generation of Fat Mimetics by : Miguel Cerqueira

Download or read book Structured Edible Oil: Towards a New Generation of Fat Mimetics written by Miguel Cerqueira and published by Frontiers Media SA. This book was released on 2021-05-28 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.

Carbohydrate Chemistry for Food Scientists

Author : James N. BeMiller
Publisher : Elsevier
ISBN 13 : 0128134380
Total Pages : 442 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller

Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller and published by Elsevier. This book was released on 2018-10-01 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

Fats in Food Technology

Author : Kanes K. Rajah
Publisher : John Wiley & Sons
ISBN 13 : 1118788761
Total Pages : 355 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Fats in Food Technology by : Kanes K. Rajah

Download or read book Fats in Food Technology written by Kanes K. Rajah and published by John Wiley & Sons. This book was released on 2014-02-07 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

Edible Oleogels

Author : Alejandro G. Marangoni
Publisher : Elsevier
ISBN 13 : 163067009X
Total Pages : 350 pages
Book Rating : 4.6/5 (36 download)

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Book Synopsis Edible Oleogels by : Alejandro G. Marangoni

Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume

Processing and Nutrition of Fats and Oils

Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118528786
Total Pages : 293 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Processing and Nutrition of Fats and Oils by :

Download or read book Processing and Nutrition of Fats and Oils written by and published by John Wiley & Sons. This book was released on 2013-07-25 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Food Emulsifiers and Their Applications

Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel

Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

Food Texture Design and Optimization

Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
ISBN 13 : 0470672420
Total Pages : 464 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Food Texture Design and Optimization by : Yadunandan Lal Dar

Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar and published by John Wiley & Sons. This book was released on 2014-05-27 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

Nutraceutical and Specialty Lipids and their Co-Products

Author : Fereidoon Shahidi
Publisher : CRC Press
ISBN 13 : 1420015915
Total Pages : 579 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Nutraceutical and Specialty Lipids and their Co-Products by : Fereidoon Shahidi

Download or read book Nutraceutical and Specialty Lipids and their Co-Products written by Fereidoon Shahidi and published by CRC Press. This book was released on 2006-03-14 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor

Protein Functionality in Food Systems

Author : Navam S. Hettiarachchy
Publisher : CRC Press
ISBN 13 : 9780824791971
Total Pages : 542 pages
Book Rating : 4.7/5 (919 download)

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Book Synopsis Protein Functionality in Food Systems by : Navam S. Hettiarachchy

Download or read book Protein Functionality in Food Systems written by Navam S. Hettiarachchy and published by CRC Press. This book was released on 1994-05-10 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Food Processing

Author : J. Scott Smith
Publisher : John Wiley & Sons
ISBN 13 : 047028997X
Total Pages : 526 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food Processing by : J. Scott Smith

Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Functionalizing Carbohydrates for Food Applications

Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950386
Total Pages : 491 pages
Book Rating : 4.6/5 (59 download)

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Book Synopsis Functionalizing Carbohydrates for Food Applications by : Milda E. Embuscado

Download or read book Functionalizing Carbohydrates for Food Applications written by Milda E. Embuscado and published by DEStech Publications, Inc. This book was released on 2014-01-03 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Improving the Fat Content of Foods

Author : C Williams
Publisher : Woodhead Publishing
ISBN 13 : 1845691075
Total Pages : 561 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Improving the Fat Content of Foods by : C Williams

Download or read book Improving the Fat Content of Foods written by C Williams and published by Woodhead Publishing. This book was released on 2006-01-31 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. - Reviews the influence of dietary fats on health - Investigates practical strategies for improving the fat content of food products - Discusses improving the fat content of foods whilst maintaining sensory quality

Trans Fats Replacement Solutions

Author : Dharma R. Kodali
Publisher : Elsevier
ISBN 13 : 1630670332
Total Pages : 469 pages
Book Rating : 4.6/5 (36 download)

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Book Synopsis Trans Fats Replacement Solutions by : Dharma R. Kodali

Download or read book Trans Fats Replacement Solutions written by Dharma R. Kodali and published by Elsevier. This book was released on 2014-04-22 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. - Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist - Offers in-depth analysis of the structure, properties, and functionality of fats and oils - Describes trans fats regulations and scenarios in different geographies around the world