چکیده مقاله
Saturated fats are widely used in food products due to their technological properties, including texture, flavor, and shelf stability However, high intake of saturated fats is associated with increased risk of cardiovascular diseases, obesity, and metabolic disorders Recent trends in food science emphasize the replacement of saturated fats with healthier alternatives, such as unsaturated vegetable oils, omega 3 rich oils, and structured lipid systems This review summarizes the current strategies, technological challenges, health benefits, and applications of replacing saturated fats in various food products Strategies include direct oil replacement, fat structuring oleogels , and emulsification techniques The use of healthier oils improves lipid profiles without compromising sensory and physical properties, supporting the development of functional foods and promoting public health
کلیدواژهها
نویسندگان
Alireza Maleki Kahki
PhD in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Ali Asghar Fakhari
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Reyhane Ahmadi
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
شیوه ارجاع
Maleki Kahki, Alireza and Fakhari, Ali Asghar and Ahmadi, Reyhane,1404,Replacing Saturated Fats with Healthy Oils in Food Products: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین