Functional Dietary Lipids

Opis

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

Comprehensively examines the functionality and nutritional benefits of dietary fat in food
Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more
Considers manufacturing issues of dietary fat in foods
Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Spis treści

Front Cover 2
Related Titles 4
Functional Dietary Lipids 5
Copyright 6
Contents 7
List of Contributors 11
Woodhead Publishing Series in Food Science, Technology and Nutrition 13
1 - Introduction: The Role of Fats in Human Diet 25
- 1.1 Introduction 25
- 1.2 Fat as a Source of Energy 25
- 1.3 The Role of Fat in Obesity 26
- 1.4 The Essential Fatty Acids 31
  - 1.4.1 Requirements for Omega-6 Fatty Acids 32
  - 1.4.2 Requirements for Omega-3 Fatty Acids 32
  - 1.4.3 Pharmacological Role of Omega-3 and Omega-6 Fatty Acids 33

Front Cover 2
Related Titles 4
Functional Dietary Lipids 5
Copyright 6
Contents 7
List of Contributors 11
Woodhead Publishing Series in Food Science, Technology and Nutrition 13
1 - Introduction: The Role of Fats in Human Diet 25
- 1.1 Introduction 25
- 1.2 Fat as a Source of Energy 25
- 1.3 The Role of Fat in Obesity 26
- 1.4 The Essential Fatty Acids 31
  - 1.4.1 Requirements for Omega-6 Fatty Acids 32
  - 1.4.2 Requirements for Omega-3 Fatty Acids 32
  - 1.4.3 Pharmacological Role of Omega-3 and Omega-6 Fatty Acids 33
- 1.5 Dietary Fat Intake and Noncommunicable Diseases 34
  - 1.5.1 Fat and Cardiovascular Disease 34
  - 1.5.2 Dietary Fat and Cancer 36
- 1.6 Changes in the Global Supply of Fats and Oils 37
- 1.7 Refining and Processing 38
- 1.8 Non–Fatty Acid Components of Nutritional Significance 39
- 1.9 Ethical and Consumer Issues 40
- References 41
One - Chemistry and Functionality of Edible Fats 45
- 2 - Oilseed Composition and Modification for Health and Nutrition 47
  - 2.1 Introduction 47
  - 2.2 Trait Modified Oils 51
  - 2.3 Composition: Fatty Acids, Tocopherols, Trigylcerides, and Sterols 52
  - 2.4 Structure of Functional Relationships of Trigylcerides in Food Products 53
  - 2.5 Blending for Functionality 54
  - 2.6 Oxidative Stability, Tocopherol Content, and Performance 55
  - 2.7 Fat Modification for Healthy Fats and Oils Low in Saturated and Trans Fats 55
  - 2.8 Coconut Oil Health and Food Uses 56
  - 2.9 Palm and Palm Kernel Oils 57
  - 2.11 Composition, Properties Food Uses and Nutritional Properties of Commodity Vegetable Oils 58
    - 2.11.1 Soybean Oil 58
    - 2.11.3 Corn oil 59
    - 2.11.2 Cottonseed Oil 59
    - 2.11.5 Canola Oil (Edible Rapeseed) 61
    - 2.11.4 Sunflower Oil 61
  - 2.10 Modification and Food Use of Palm and Palm Kernel Oil 58
  - 2.13 Modification of Fats and Oils for Healthy Food Use 62
  - 2.12 Animal Fats 62
    - 2.12.1 Butter, Lard, and Tallow 62
  - 2.14 Minimal Refining/Processing for Increased Health/Nutrition 63
  - 2.15 Effects of Processing on Oil Quality 63
  - 2.18 Sustainability 65
  - 2.16 Gourmet and Health Promoting Oils 65
  - 2.17 Health and Nutrition of Fats and Oils 65
  - References 67
- 3 - Animal Fat Composition and Modification 71
  - 3.1 Introduction 71
  - 3.2 Classification of Lipids 71
  - 3.4 Trans Fatty Acids 72
  - 3.3 Fatty Acids 72
  - 3.5 Position Preference 73
  - 3.6 Names and Symbols of Fatty Acids 74
  - 3.7 Types of Omega Fatty Acids 74
    - 3.7.2 Omega-6 Fatty Acids 74
    - 3.7.1 Omega-3 Fatty Acids 74
    - 3.7.2 Omega-9 Fatty Acids 75
  - 3.9 Analytic Procedures 75
  - 3.8 Conjugated Linoleic Acids 75
  - 3.10 Fatty Acid Composition Comparison by Species 79
  - 3.11 Modifications to Change Fatty Acid Composition in Meat Animals 86
  - 3.12 Conclusions 88
  - References 89
- 4 - Specialty Oils: Functional and Nutraceutical Properties 93
  - 4.1 Introduction 93
  - 4.2 Functional Components of Specialty Oils 93
    - 4.2.1 Omega-3 Fatty Acids 94
    - 4.2.3 Gamma-Linolenic Acid 96
    - 4.2.4 Conjugated Linoleic Acid 96
    - 4.2.2 Oleic Acid 96
    - 4.2.6 Phospholipids 97
    - 4.2.5 Palmitoleic Acid 97
    - 4.2.7 Sterols and Stanols 98
    - 4.2.8 Tocopherols and Tocotrienols 98
    - 4.2.9 Squalene 99
    - 4.2.10 Sphingolipids 99
  - 4.3 Processing of Specialty Oils and Their Properties 100
    - 4.3.1 Mechanical Pressing 101
    - 4.3.2 Extraction of Specialty Lipids 101
    - 4.3.3 Supercritical Extraction 102
    - 4.3.4 Concentration of Specialty Bioactive Lipids 102
    - 4.3.5 Supercritical Fractionation 103
  - 4.4 Specialty Oils and Their Nutraceutical Properties 103
    - 4.4.1 Marine Oils 108
      - 4.4.1.1 Fish 108
      - 4.4.1.2 Algal 108
      - 4.4.1.3 Krill 109
    - 4.4.2 Fungal 109
    - 4.4.3 Flaxseed 109
    - 4.4.5 Hemp 110
    - 4.4.6 Evening Primrose 110
    - 4.4.4 Perilla 110
    - 4.4.7 Borage 111
    - 4.4.8 Rice Bran 111
    - 4.4.9 Sesame 111
    - 4.4.10 Sea Buckthorn 112
    - 4.4.11 Pomegranate Seed 112
    - 4.4.12 Almond 112
    - 4.4.13 Walnut 113
    - 4.4.14 Macadamia 113
    - 4.4.15 Amaranth 114
    - 4.4.16 Wheat Germ 114
    - 4.4.17 Pumpkin Seed 114
  - 4.5 Other Specialty Fats and Oils 115
  - 4.6 Conclusions and Future Trends 116
  - 4.7 Sources of Further Information 116
  - References 117
- 5 - Thermal Stability of Fats for High Temperature Applications 127
  - 5.1 Introduction 127
  - 5.2 Deep-Fat Frying Process 127
    - 5.2.2 Volatile Compounds 130
    - 5.2.1 Chemical Changes during Frying 130
    - 5.2.3 Nonvolatile and Polymeric Compounds 132
  - 5.3 Types of Frying Oils and Fats 136
  - 5.4 Selection of Frying Oils and Fats 138
    - 5.4.2 Industrial Snack-Food Applications 139
    - 5.4.1 Fast-Food Frying Applications 139
    - 5.4.3 Bakery Product (Frying) Applications 142
  - 5.5 Methods of Frying Oil Stability and Quality Evaluation 144
    - 5.5.1 Physical Methods 145
    - 5.5.2 Chemical Methods 146
    - 5.5.3 Rapid Tests 148
    - 5.5.4 Accelerated Oxidative and Thermal Stability Methods 150
  - 5.6 Improving Frying Oil Quality and Stability 151
    - 5.6.1 Stabilization of Frying Oils with Antioxidants 153
    - 5.6.2 Stabilization of Frying Oils with Polymerizing Inhibitors 157
  - 5.7 Health Effects of Frying Oils, Fats, and Fried Products 159
  - 5.8 Conclusions 162
  - 5.9 Future Trends 163
  - References 164
  - Further Reading 172
- Two - Innovation and Health 173
  - 6 - Effects of Dietary Lipid Intake on Diabetes 175
    - 6.1 Introduction 175
    - 6.2 Pathophysiology of Type 2 Diabetes 176
    - 6.3 Dietary Total Lipids and Diabetes 178
    - 6.4 Fat Quality and Diabetes 179
      - 6.4.1 Saturated Fatty Acids 179
      - 6.4.2 Monounsaturated Fatty Acids 181
      - 6.4.3 Polyunsaturated Fatty Acids (PUFAs) 182
      - 6.4.4 Trans Fatty Acids 183
      - 6.4.5 Cholesterol 185
    - 6.5 Lipid Signaling and Molecular Mechanisms in Dietary Lipid-Induced Diabetes 186
      - 6.5.1 Adipose Tissue 186
      - 6.5.2 Liver 187
      - 6.5.3 Muscle 187
      - 6.5.4 Pancreatic β-Cells 188
    - 6.6 Conclusions 189
    - References 190
  - 7 - Effect of Dietary Fatty Acid Intake on Cardiovascular Disease 201
    - 7.2 Lipid-Sensitive Markers and Risk of Cardiovascular Disease 201
      - 7.2.1 Serum Lipids and Lipoproteins 201
      - 7.2.2 Vascular Function Markers 203
    - 7.1 Introduction 201
    - 7.3 Dietary Lipid Intake and Lipid-Sensitive Markers 204
      - 7.3.1 Serum Lipids and Lipoproteins 204
        
        7.3.1.1 Saturated, cis-Monounsaturated and cis-Polyunsaturated Fatty Acids 204
        
        7.3.1.2 Lauric, Myristic, Palmitic, and Stearic Acid 206
        
        7.3.1.4 Trans Fatty Acids 207
        
        7.3.1.3 n-3 Polyunsaturated Fatty Acids 207
      - 7.3.2 Vascular Function Markers 208
        
        7.3.2.1 Saturated, cis-Monounsaturated and cis-Polyunsaturated Fatty Acids 208
        
        7.3.2.2 n-3 Polyunsaturated Fatty Acids 209
        
        7.3.2.3 Trans Fatty Acids 209
      - 7.4 Dietary Lipid Intake and Risk of Cardiovascular Disease 209
        
        7.4.1 Saturated, cis-Monounsaturated and cis-Polyunsaturated Fatty Acids 210
        
        7.4.3 Trans Fatty Acids 211
        
        7.4.2 n-3 Polyunsaturated Fatty Acids 211
      - 7.5 Conclusions 212
      - References 212
    - Three - Consumer and Regulatory Issues 217
      - 8 - Contaminants in Food Lipids 219
        
        8.1 Introduction 219
        
        8.2 Economically Motivated Adulteration 219
        
        8.2.1 Substitution with Inedible Oils 219
        
        8.2.2 Substitution with Edible Oils 221
        
        8.3 Environmental Contaminants 222
        
        8.3.1 Pesticides 222
        
        8.3.2 Metals 223
        
        8.3.3 Pyrolytic Contaminants 227
        
        8.3.4 PCBs/Dioxins 228
        
        8.4 Storage/Processing Contaminants 228
        
        8.4.1 Mycotoxins 228
        
        8.4.2 3-MCPD and Glycidyl Esters 230
        
        8.4.3 α,β−Unsaturated Aldehydes: Acrolein, Crotonaldehyde, and 4-Hydroxy-trans-nonenal 238
        
        References 240
        
        8.5 Conclusions 240
      - 9 - Traceability and Authenticity of Dietary Lipids 247
        
        9.1 Introduction 247
        
        9.2 Definition of Traceability 248
        
        9.4 Dietary Lipids 249
        
        9.4.1 Nonglyceride Components of Fats and Oils 250
        
        9.3 Regulatory Concern 249
        
        9.5 Analytical Techniques for Food Lipid Authentication 250
        
        9.5.1 Analysis of Minor Components 254
        
        9.6 Stable Isotopes in Food Authentication 255
        
        9.6.1 Detection of Adulteration of Fats and Oils 257
        
        9.7 The Case of Oil 257
        
        9.8 Authentication and Traceability of Extra Virgin Olive Oil by Means of Stable Isotopes 259
        
        9.9 Conclusions and Perspectives 262
        
        References 263
        
        Further Reading 271
      - 10 - Regulatory Issues 273
        
        10.2 Overview of Regulations Relating to Lipids, Nutrition, and Health 273
        
        10.2.1 Nutrition Labeling and Lipids 274
        
        10.2.2 Health Claims in the European Union 280
        
        10.2.3 Health Claims in the United States and Elsewhere 281
        
        10.1 Introduction 273
        
        10.3 Overview of Authorized EU Health Claims for Lipids 283
        
        10.3.1 Article 13.1 Claims for Lipids 283
        
        10.3.2 Article 14 Claims for Lipids 290
        
        10.4 Summary of Substantiating Evidence 291
        
        10.4.1 Substantiating Evidence: Saturated Fat Reduction Claims 291
        
        10.4.2 Substantiating Evidence: Unsaturated Fat Claims 292
        
        10.4.3 Substantiating Evidence: ALA Claims 294
        
        10.4.3.1 ALA Cholesterol Claim 294
        
        10.4.3.2 ALA Children’s Claim 294
        
        10.4.4 Substantiating Evidence: n-3 PUFA Claims 295
        
        10.4.4.1 Substantiating Evidence: Essential Fatty Acids 295
        
        10.4.4.2 Substantiating Evidence: DHA and EPA Heart Health Claims 295
        
        10.4.4.3 Substantiating Evidence: DHA Vision Claims 297
        
        10.4.4.4 Substantiating Evidence: DHA Brain Function Claims 298
        
        10.4.5 Substantiating Evidence: Plant Phytosterol/Phytostanols 299
        
        10.4.6 Lipid Claims: Some General Considerations 301
        
        10.5 Other Relevant Legislation 301
        
        10.6 Consumer Issues 302
        
        10.7 How the Claims are Being Used in Practice 303
        
        10.8 Conclusions 303
        
        References 304
        
        Further Reading 309
      - 11 - Health Claims and Nutrition Marketing 311
        
        11.1 Introduction 311
        
        11.2 Health Claims Background 312
        
        11.3 Omega-3 Fatty Acids 313
        
        11.4 Replacement of Saturated Fatty Acids with Unsaturated Fatty Acids 314
        
        11.5 Conjugated Linoleic Acid 316
        
        11.6 Plant Sterols and Stanols 317
        
        11.7 Diacylglycerols 320
        
        11.8 Policosanols 321
        
        11.9 Summary and Future Trends 322
        
        References 322
      - INDEX 327
        
        C 327
        
        A 327
        
        D 327
        
        B 327
        
        F 328
        
        E 328
        
        L 330
        
        O 330
        
        I 330
        
        M 330
        
        G 330
        
        K 330
        
        N 330
        
        H 330
        
        P 331
        
        R 331
        
        S 332
        
        T 332
        
        U 333
        
        V 333
        
        W 333
      - Back Cover 335

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