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Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality

  • Matt GoldingEmail author
  • Eddie Pelan
Chapter

Abstract

Food emulsifiers represent one of the most important classes of food additives in the industrial manufacture of food products. The extensive range of technical functionalities extends beyond emulsification, into aspect such as crystal habit modification, foaming, gelation, complexation with other ingredients, and even antimicrobial function. Accordingly, the range of products, and product applications is equally diverse. Of particular research focus, and in response to current consumer trends, is the role of emulsifiers in the development of foods with enhanced health and wellness properties. Interestingly, various emulsifier systems primarily used for functional roles are being regarded as imparting intrinsic nutritional functionality. However, it is primarily the technical functionality of these materials that can be used to produce products of improved nutritional value. This has been exemplified in recent years in areas such as fat reduction, replacement of fats with poor nutritional value, as well as the use of emulsifiers for protection of bioactive components through encapsulation. This chapter provides pertinent examples of the use of emulsifiers in the structure design of food systems with targeted health and wellness benefits.

Keywords

Structure-function Nutrition Fortification Bioavailability Lipogel 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.School of Food and Advanced Technology, Massey UniversityPalmerston NorthNew Zealand
  2. 2.School of Chemical EngineeringUniversity of BirminghamBirminghamUK

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