Abstract
In recent decades, the link between the intake of saturated fatty acids and the appearance of cardiovascular diseases has led to recommendations to limit the consumption of foods rich in saturated fat. This chapter reviews the main technological reformulation strategies to achieve the reduction and/or improvement of lipid content in foods. A first approach is the use of ingredients that simulate the characteristics of saturated fat in the production of various products has been revised. However, although the nutritional composition of the final products is acceptable, the sensory aspects are not completely solved. Therefore, this review emphasizes the use of oil structuring technology to obtain solid fats from liquid oils with a healthy lipid profile, replacing high levels of saturated fat during food elaboration without detriment to the physicochemical properties of the foods. The use of this last approach in food allows manufacturing products that contain low amounts of saturated fat, which protects human health, especially against cardiovascular diseases.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
