Reducing Saturated Fats in Foods

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Part I: Saturated fats in foods: functional and nutritional aspects</p> <p>Chapter 1: Saturated fats in foods and strategies for their replacement: an introduction</p> <p>Abstract:</p> <p>1.1 Background to the need to reduce saturated fats</p> <p>1.2 Chemistry and structure of fatty acids and triglycerides</p> <p>1.3 Saturated fat and fatty acid consumption in the EU, US and UK</p> <p>1.4 Opposing views on effects of saturates on cardiovascular disease</p> <p>1.5 Replacements for saturates</p> <p>1.6 Areas not covered by specific chapters in this book</p> <p>1.7 Future trends</p> <p>1.8 Sources of further information and advice</p> <p>Chapter 2: The functional attributes that fats bring to food</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Perception of fat</p> <p>2.3 Role of fat in the texture of foods</p> <p>2.4 Engineering fat to tailor appetite</p> <p>2.5 Consequences for strategies to reduce fat</p> <p>2.6 Future trends</p> <p>2.7 Sources of further information and advice</p> <p>2.8 Acknowledgements</p> <p>Chapter 3: Sources of saturated and other dietary fats</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Vegetable oils rich in saturated fats</p> <p>3.3 Mammalian milk fats</p> <p>3.4 Animal carcass fats</p> <p>3.5 Hydrogenated fats</p> <p>3.6 The trans effect</p> <p>3.7 Future trends</p> <p>3.8 Sources of further information and advice</p> <p>Chapter 4: Health aspects of saturated fatty acids</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Atherosclerosis as the basis for cardiovascular diseases (CVD)</p> <p>4.3 Effects of individual fatty acids on plasma total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides (VLDL)</p> <p>4.4 Effects of fatty acids on other biomarkers related to coronary heart disease (CHD)</p> <p>4.5 Evidence linking LDL cholesterol to the development of atherosclerosis and CHD</p> <p>4.6 Effects of saturated fatty acids (SFA) on disease states related to CVD</p> <p>4.7 Cancer</p> <p>4.8 Dietary recommendations related to SFA</p> <p>4.9 Trends in consumption of SFA as related to trends in mortality and incidence of CVD</p> <p>4.10 Conclusion</p> <p>Chapter 5: Chronic disease risk associated with different dietary saturated fatty acids</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Key dietary saturated fatty acids</p> <p>5.3 Chronic disease risk differences between different saturated fatty acids</p> <p>104 Reducing saturated fats in foods</p> <p>5.4 The ‘stearic acid’ effect – chronic disease risk effects of stearic acid</p> <p>5.5 Future trends</p> <p>Chapter 6: Nutritional characteristics of palm oil</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Serum cholesterol, lipoproteins and dietary fatty acids</p> <p>6.3 Effects of palm olein as part of a low-fat healthy diet</p> <p>6.4 Effects of dietary fatty acids on LDL-C/HDL-C ratios</p> <p>6.5 Palm oil minor components</p> <p>6.6 Conclusion and future trends</p> <p>6.7 Sources of further information and advice</p> <p>Part II: Food reformulation to reduce saturated fats</p> <p>Chapter 7: Reducing saturated fat using emulsion technology</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Fat composition</p> <p>7.3 Emulsion droplets</p> <p>7.4 Phase structuring and emulsions</p> <p>7.5 Fat replacers</p> <p>7.6 Processing</p> <p>7.7 Applications</p> <p>7.8 Future trends</p> <p>7.9 Sources of further information and advice</p> <p>Chapter 8: Diacylglycerol oils: nutritional aspects and applications in foods</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Digestion, absorption and metabolism of DAG</p> <p>8.3 Production process patents</p> <p>8.4 Product application patents</p> <p>8.44 DAG oil composition containing phytosterols</p> <p>8.5 Regulatory status</p> <p>8.6 Future trends</p> <p>8.7 Source of further information</p> <p>Chapter 9: Saturated fat reduction in milk and dairy products</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Milk</p> <p>9.3 Cheese</p> <p>9.4 Butter and spreadable fats</p> <p>9.5 Reducing the saturated content of milk fat through feed</p> <p>9.6 Future trends</p> <p>9.7 Sources of further information and advice</p> <p>Chapter 10: Saturated fat reduction in butchered meat</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Animal production</p> <p>10.3 Preparation of cuts</p> <p>10.4 In the kitchen and on the plate</p> <p>10.5 Effect on meat quality</p> <p>10.6 Future trends</p> <p>10.7 Conclusions</p> <p>10.8 Sources of further information and advice</p> <p>Chapter 11: Saturated fat reduction in processed meat products</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Ground-meat products (burgers)</p> <p>11.3 Sausages – coarse-ground (e.g. cooked salami, breakfast sausage)</p> <p>11.4 Sausages – emulsion-type products (e.g. bologna, frankfurters)</p> <p>11.5 Sausages – dry fermented (e.g. summer sausage, dry salami)</p> <p>11.6 Prepared and coated meat products (e.g. nuggets, pies)</p> <p>11.7 Future trends</p> <p>11.8 Sources of further information</p> <p>Chapter 12: Altering animal diet to reduce saturated fat in meat and milk</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 The fat content of meat and milk</p> <p>12.3 Dietary effects on the fat content and fatty acid composition of meat</p> <p>12.4 Dietary effects on the fat content and fatty acid composition of milk</p> <p>12.5 Influence of ‘additives’ on saturated fatty acids in meat and milk</p> <p>12.6 Future trends</p> <p>12.7 Sources of further information and advice</p> <p>Chapter 13: Reducing saturated fat in savoury snacks and fried foods</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Frying oils</p> <p>13.3 Effects of frying oils and frying parameters on the quality of fried foods</p> <p>13.4 Innovating technologies in frying and their impact on the quality of fried foods</p> <p>13.5 Changes in savoury snacks</p> <p>13.6 Future trends</p> <p>Chapter 14: Saturated fat reduction in biscuits</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Types of fat used in biscuits</p> <p>14.3 The technology of biscuits</p> <p>14.4 Techniques for saturates reduction</p> <p>14.5 Future trends</p> <p>14.6 Sources of further information and advice</p> <p>Chapter 15: Saturated fat reduction in pastry</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 The dough/fat matching process in pastry</p> <p>15.3 Process rheological modeling</p> <p>15.4 Margarine and shortenings for reducing saturated fats</p> <p>15.5 Conclusions</p> <p>15.6 Future trends</p> <p>15.8 Acknowledgments</p> <p>Chapter 16: Reducing saturated fat in chocolate, compound coatings and filled confectionery products</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 Chocolate</p> <p>16.3 Compound coatings</p> <p>16.4 Filled confectionery products</p> <p>16.5 Future trends</p> <p>16.6 Sources of further information and advice</p> <p>Chapter 17: Saturated fat reduction in ice cream</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Basic components and processing of ice cream</p> <p>17.3 Sources of fat and saturated fat in ice cream products</p> <p>17.4 The function of fat in ice cream</p> <p>17.5 Properties of fats used in current ice cream products</p> <p>17.6 Challenges associated with saturated fatty acid (SFA) reduction</p> <p>17.7 Future trends</p> <p>Chapter 18: Saturated fat reduction in sauces</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Sensory properties of sauces</p> <p>18.3 Product lifetime</p> <p>18.4 Conclusions</p> <p>18.5 Future trends</p> <p>Index</p>