Development of Trans-free Lipid Systems and their Use in Food Products

The physical properties of saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) are used in food products, but they increase the risk of cardiovascular disease and type II diabetes. This has led to legislation restricting the addition of PHVOs and their derivatives to food products. Research groups are investigating different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils to achieve similar functional properties to those provided by PHVOs and shortenings. This book discusses the latest and most innovative approaches to structure edible oils without the use of trans fats, and practical uses and technical limitations associated with the use of structured edible oils in different food systems.

Format: Hardback
Length: 362 pages
Publication date: 14 February 2022
Publisher: Royal Society of Chemistry

The physical characteristics of saturated and trans fats derived from partial hydrogenation of vegetable oils (PHVOs) play a crucial role in meeting consumer demands for solid fat content, melting and textural properties in food products such as butter, margarines, vegetable creams, spreads, and confectionary fats. However, these fats have been linked to an increased risk of cardiovascular disease, type II diabetes, stroke, and metabolic syndrome. As a result, regulatory agencies worldwide have implemented legislation restricting the addition of PHVOs and their derivatives (such as shortenings) to food products. This has spurred research groups worldwide to explore alternative mechanisms to impart structural and physical properties to edible, healthy unsaturated oils, with the ultimate goal of achieving similar functional properties to those provided by PHVOs and shortenings.

This comprehensive book delves into the latest and most innovative approaches to structuring edible oils without the use of trans fats. It encompasses the work of esteemed researchers who present a scientific and technological perspective on this topic. The authors also discuss practical applications and technical limitations associated with the use of structured edible oils in various food systems. With its appeal to researchers and professionals in lipid science, food chemistry, and fat metabolism, this book fills a gap in the literature for a comprehensive resource in this rapidly evolving field.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives ( i.e. ,shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing,from a scientific and technological perspective,the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally,the authors discuss practical uses and technical limitations associated with the use of structured edible oils in different food systems. Appealing to researchers and professionals working in lipid science,food chemistry and fat metabolism,it fills the gap in the literature for a book in this fast-changing field.
The physical characteristics of saturated and trans fats derived from partial hydrogenation of vegetable oils (PHVOs) play a crucial role in meeting consumer demands for solid fat content, melting and textural properties in food products such as butter, margarines, vegetable creams, spreads, and confectionary fats. However, these fats have been linked to an increased risk of cardiovascular disease, type II diabetes, stroke, and metabolic syndrome. As a result, regulatory agencies worldwide have implemented legislation restricting the addition of PHVOs and their derivatives (such as shortenings) to food products. This has spurred research groups worldwide to explore alternative mechanisms to impart structural and physical properties to edible, healthy unsaturated oils, with the ultimate goal of achieving similar functional properties to those provided by PHVOs and shortenings.

This comprehensive book delves into the latest and most innovative approaches to structuring edible oils without the use of trans fats. It encompasses the work of esteemed researchers who present a scientific and technological perspective on this topic. The authors also discuss practical applications and technical limitations associated with the use of structured edible oils in various food systems. With its appeal to researchers and professionals in lipid science, food chemistry, and fat metabolism, this book fills a gap in the literature for a comprehensive resource in this rapidly evolving field.

Weight: 724g
Dimension: 234 x 156 (mm)
ISBN-13: 9781839162206