Future Fat Alternatives
Concepts, Structuring and Food Applications
- 1st Edition - October 1, 2025
- Editor: Zong Meng
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 7 1 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 7 3 - 2
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
Purchase options
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 analogues 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.
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.
- 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
Researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering
Section I: Introduction to Fats and Fat Alternatives
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 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 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
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 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 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
- Edition: 1
- Published: October 1, 2025
- Language: English
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).
Affiliations and expertise
Professor, School of Food Science and Technology, Jiangnan University, Wuxi, China