Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

Comprehensively examines the functionality and nutritional benefits of dietary fat in foodDiscusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and moreConsiders manufacturing issues of dietary fat in foodsAddresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

1 Introduction: the role of fats in human diet Part One Chemistry and functionality of edible fats 2 Oilseed Composition and Modification for Health and Nutrition 3 Animal fat composition and modification 4 Specialty Oils: Functional and Nutraceutical Properties 5 Thermal stability of fats for high temperature applications Part Two: Innovation and health 6 Effect of dietary lipid intake on diabetes 7 Effect of dietary fatty-acid intake on cardiovascular disease Part Three: Consumer and regulatory issues 8 Contaminants in food lipids 9 Traceability and authenticity of dietary lipids 10 Regulatory issues 11 Health claims and nutrition marketing