Simple lipids (fats & oils) and compound lipids (phospholipids are extensively utilized all over the world for food applications in the form of speciality fats, shortenings, butter, margarine, emulsifiers, salad oils, cooking oils etc. A major share (75%) of worldwide consumption of fats and oils is in the form of food applications. Despite the well established scientific facts that excess of saturated fats and even minor amounts of trans-fats are deleterious to human health, most of the lipid based food applications contain copious amounts of saturated fats and trans-fats. The major reason for saturated fats and trans-fats being the favorite of food industry is the excellent oxidative stability and high melting point thereby enhancing the multipurpose utility of speciality saturated fats and trans-fats in bakery, confectionary, and snack food industries. This present scenario is leading to increased health risks in humans on consumption of these processed foods while it acts as a conundrum and poses a challenge to lipid scientists to improve the nutritional quality and health risks of processed foods without compromising the sensory and rheometric quality of processed foods.
This story is from the October 2019 edition of Food Marketing & Technology - India.
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This story is from the October 2019 edition of Food Marketing & Technology - India.
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