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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 behavior. The te...
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| Group Author: | ; |
|---|---|
| Published: |
Wiley,
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| Publisher Address: | Hoboken, NJ : |
| Publication Dates: | 2023. |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Summary: |
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 behavior. 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. 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. |
| Carrier Form: | xxiv, 512 pages : illustrations (some color), forms ; 26 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781119780014 1119780012 |
| Index Number: | TP447 |
| CLC: | TS225.6 |
| Call Number: | TS225.6/F252 |
| Contents: | Why does the food industry need fat mimetics? -- Overview of the structure-properties relationship in fat mimetics -- Natural wax-based oleogels for food application -- Phytosterol and other sterols -- Lecithin -- Mono- and diglycerides -- Fatty alcohols and fatty acids -- Proteins -- Carbohydrates and polysaccharides -- Rheology and texture analysis -- Application of small-angle X-ray scattering and small-angle neutron scattering to fat mimetics -- Sensorial analysis -- Gastrointestinal fate of lipid-based formulations as fat mimetics -- Nutritional and functional properties of fat mimetics -- Processed meat products -- Fat mimetics in dairy products -- Margarine and fat spreads -- Baked products -- Molecular gels -barriers, advances, and opportunities -- Research and development towards the commercialization of fat mimetics. |