Functional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover

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Professor Tom Sanders is Head of Diabetes & Nutritional Sciences Division and Professor of Nutrition & Dietetics at King’s College London, UK. He is also Honorary Nutritional Director of HEART UK; Scientific Governor and Trustee of the British Nutrition Foundation; and a member of the expert panel of the WHO/FAO Joint Expert Consultation on the role of fatty acid in human nutrition.

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

The revised edition contains approximately 35% new content including 5 new chapters as well updated content of the previous chapters, including new data on the health effects of fat-soluble compounds, coverage of the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality; the mitigation of 3-monochloropropane diol and glycidyl esters formation in upstream and downstream fat processing; a new chapter on dietary fat and obesity including new science on energy sensing; and coverage of the effect of dietary lipids on inflammation and immunity. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids.

This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision making about the food formulation and manufacturing.