Novel Approaches to Saturated Fat Replacement in Processed Foods
- 1st Edition - June 1, 2026
- Latest edition
- Editors: Pintu Choudhary, Harsh B. Jadhav
- Language: English
Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-f… Read more
Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids, and other plant-based fat mimics, the book demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat, and frying applications while addressing the nutritional profile and health benefits.
It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.
It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.
- Addresses the nutritional profile of alternative fats, along with the benefits to health and disease
- Introduces plant-based alternatives as healthier lipid molecules that mimic characteristics of saturated fats
- Discusses textural, physicochemical, and sensory attributes of alternative fats on processed foods
- Highlights the positive effects of 100% replacement of saturated fats with plant-based alternatives in the context of vegetarian diets
- Acknowledges the environmental and sustainable impact of different fat replacement strategies
Researchers working across the food sciences in the fields of oil and fat production, food product development, sensory analysis and technology and engineering
1. Global scenario on consumption and need for replacement of saturated fat
2. Health implications of consumption of saturated fat
3. Structuring of saturated fat-oleogels
4. Designing of novel triglyceride molecule to mimic saturated fat
5. Medium chain fatty acid-based tailor-made fat
6. Non-fat replacement of saturated fat
7. Replacement of saturated fat in bakery products
8. Replacement of saturated fat in dairy products
9. Replacement of saturated fat in meat-based products
10. Frying application
11. Safety and legislations governing use of saturated fat replacement in processed food products
12. Current challenges and consumer acceptance of saturated fat replacements in food products
13. Environmental impact, sustainability, and future prospects in formulation of food with potential saturated fat replacers
2. Health implications of consumption of saturated fat
3. Structuring of saturated fat-oleogels
4. Designing of novel triglyceride molecule to mimic saturated fat
5. Medium chain fatty acid-based tailor-made fat
6. Non-fat replacement of saturated fat
7. Replacement of saturated fat in bakery products
8. Replacement of saturated fat in dairy products
9. Replacement of saturated fat in meat-based products
10. Frying application
11. Safety and legislations governing use of saturated fat replacement in processed food products
12. Current challenges and consumer acceptance of saturated fat replacements in food products
13. Environmental impact, sustainability, and future prospects in formulation of food with potential saturated fat replacers
- Edition: 1
- Latest edition
- Published: June 1, 2026
- Language: English
PC
Pintu Choudhary
Dr. Pintu Choudhary is a Lecturer at the Department of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Bhiwani, Haryana, India. He received his doctoral and master’s degrees from National Institute of Food Technology. Dr. Pintu received a Senior Research Fellowship from the Council of Scientific and Industrial Research, India during his Ph.D. He has also qualified for many national level exams with excellent scores, qualified ICAR-NET examination, secured a national rank of 5th in the ICAR-JRF examination, Qualified GATE examination, IIT- JAM, and 1st rank in Junior Food analyst examination conducted by FSSAI, India. His team was among the winning teams of the ‘India Smart Protein Innovation Challenge 2021-22’ for the project on developing a millet-based probiotic drink. His research areas of interest are nano-scale food processing, process modeling, probiotics, 3d food printing, nonthermal processing, and plant proteins.
Affiliations and expertise
Lecturer, Department of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Bhiwani, Haryana, IndiaHJ
Harsh B. Jadhav
Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing.
Affiliations and expertise
Researcher, Institute of Chemical Technology, Mumbai, India