Future Fat Alternatives
Concepts, Structuring and Food Applications
- 1st Edition - November 27, 2025
- Latest edition
- Editor: Zong Meng
- Language: English
Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications,… Read more
World Book Day celebration
Where learning shapes lives
Up to 25% off trusted resources that support research, study, and discovery.
Description
Description
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.
Key features
Key features
- Discusses different methods and techniques to make healthier fat alternatives
- Describes new generations of fat alternatives, such as, oleogels, emulsion gels and foamed gels
- Introduces new combinations of stabilizer materials suitable for sustainable, plant based systems
- Highlights prospects and challenges of cell-cultured fats in food applications
Readership
Readership
Table of contents
Table of contents
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 Affecting Factor
5. Protein-Based Oleogels: Fabrication, Application and Research Trends
6. Edible Polysaccharide Oleogels as Fat Analogs
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 Oleofoam: From Design to Novel Applicationss
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 Analogs: Paving the Way Towards Novel Foods
25. 4D Printing of Fat Analogs: Inks, Structures, and Applications
Section VII: Food Applications
26. Fat Analogs Used in Bakery Products: Function and Future Trends
27. Oleogels/Emulsion Gels as Saturated Fat Replacers in Meat Products
28. Fat Analogs 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
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 27, 2025
- Language: English
About the editor
About the editor
ZM
Zong Meng
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).