Future Fat Alternatives

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Future Fat Alternatives: Concepts, Structuring and Food Application takes a deep dive into the strategies for the development of fat alternatives for food applications. It covers all structuring strategies, including oleogels, emulsion gels and foamed gels as well as cell-cultured fats. In addition, it details other applications such as additive manufacturing, and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, "Future Fat Alternatives: Concepts, Structuring and Food Application, 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 analogues and how they pave the way towards novel food development. The applications of different fat replacers and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems will also be discussed.

Contenu

Section I:

1. Structure and Properties of Traditional Fats
2. Future Fat Alternatives: Concepts, Overview and Future Perspectives

Section II: Olegels

3. Glyceride-Based Oleogels
4. Wax-Based Oleogels: Internal and External Effecting Factor
5. Protein-Based Oleogels: Fabrication, Application and Research Trends
6. Edible Polysaccharide Oleogels as Fat Analogues
7. Edible Ceramide Oleogels
8. Edible Shellac Oleogels
9. Oleogels: Constructed Under Molecular Synergistic Interaction
10. Multifunctional Molecular Gelators-Through Biocatalytic Synthesis and Oleogel Construction

Section III: Emulsion Gels

11. Emulsion Gels Stabilized by Low Molecular Weight Stabilizers
12. Protein-Based Emulsion Gels
13. Polysaccharide-Based Emulsion Gels
14. Protein-Polysaccharide Complexes-Based Emulsion Gels
15. Wax-Based Emulsion Gels
16. Bigels: Unique Semisolid Formulations Made by Combining Two Immiscible Gels
17. Double Emulsion Gels Relevant to Food Systems
18. Oil Body-Based Emulsion Gels
19. Polyphenols as Enhancements for Emulsion Gels

Section IV: Foamed Gels

20. Edible Oil Foam: From Design to Novel Applications
21. Emulsion Foam with Multiple Properties
22. Bigel-Based Foams: A Novel Alternative Solution to Fat Creams

Section V: Cultivated Fats

23. Prospects and Challenges of Cell-Cultured Fats in Food Industries

Section VI: Additive Manufacturing

24. 3D Printing of Fat Analogues: Paving the Way Towards Novel Foods
25. 4D Printing of Fat Analogues: Inks, Structures, and Applications

Section VII: Food Applications

26. Fat Analogues Used in Bakery Products: Function and Future Trends
27. Oleogels/Emulsion Gels as Saturated Fat Replacers in Meat Products
28. Fat Analogues in Chocolate Products: Functionality and Trends
29. Application of Fat Replacers in Cheese: Structure, Function and Future Trends
30. Fat Mimetics as Nutraceutical Delivery Systems

Section VIII: Nutrition

31. Nutritional Benefits of Oleogels and Emulsion Gels