Overview

Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-properties relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogs and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed. This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering.

Full Product Details

9780443290718

Table of Contents

Reviews

Author Information

Dr. Zong Meng is a professor at the School of Food Science and Technology at Jiangnan University, Wuxi, China. Dr. Meng has 19 years of research experience in the field of food lipids as well as 13 years of teaching experience in the field of oil and fat processing technology in Jiangnan University. He teaches the following courses “Food Specialty Fats”, “Scientific Principles of Oils and Fats” and “Modern Oils and Fats Processing”. His research areas include fat structure and function, healthy fat products (animal fat, tropical plant fat, whipped cream, chocolate, ice cream, cheese, plant-based fat products), fat crystallization, fat emulsions interfacial crystallization, oleogels, emulsion gels, bigels, oleofoams, emulsion foams, fat alternatives and their additive manufacturing, functional lipids, and the development of healthy fat-based foods. He has published more than 100 research papers in peer-reviewed international journals, as well as more than 40 patents. He serves as a secretary of The American Oil Chemists’ Society China Section (CNAOCS).

Tab Content 6

Countries Available