Reducing Saturated Fats In Foods (Woodhead Publishing Series In Food Science, Technology And Nutrition)

Diets high in saturated fats may raise blood cholesterol and increase the risk of heart disease, but reducing saturated fats in foods is not straightforward as they impact food stability and sensory quality. Recent research also suggests that particular saturated fatty acids have different effects on health, raising questions about how best to reformulate foods. This volume considers key issues relating to saturated fats in foods. The first section of this book reviews functional and nutritional aspects of saturated fats. Following chapters explore the reformulation of particular products to reduce their saturated fat levels.

• | Author: Geoff Talbot
• | Publisher: Woodhead Publishing
• | Publication Date: Aug 19, 2016
• | Number of Pages: 416 pages
• | Language: English
• | Binding: Paperback/Medical
• | ISBN-10: 0081017138
• | ISBN-13: 9780081017135