Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Future Fat Alternatives: Concepts, Structuring and Food Applications

Future Fat Alternatives: Concepts, Structuring and Food Applications

Meng, Zong

Paperback

Technology & Engineering

ISBN10: 0443290717
ISBN13: 9780443290718
Publisher: Academic Press
Published: Nov 27 2025
Pages: 622
Weight: 3.74
Height: 1.23 Width: 8.53 Depth: 10.74
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, 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 analogs 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.

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