As consumer demand for sustainable, nutritious foods accelerates, food scientists need systematic guidance on plant-based fat formulation. Plant-based Fat-containing Foods: Structure, Function, and Health delivers the processing technologies and formulation science required to develop next-generation products. Written by a leading researcher with seventeen years of experience in food lipids, this reference provides the scientific foundation for creating plant-based alternatives. Coverage spans classification, strategies, and materials for plant-based butters, fat analogues, powdered oils, bakery products, cheeses, meats, and eggs. The text examines oral perception and digestive behavior of fat-containing foods, addressing how structure affects sensory experience and nutrient absorption. A dedicated chapter explores novel applications in 3D and 4D food printing technologies. The book includes: Detailed analysis of plant-based liquid oil and solid fat substitution strategies applicable across multiple food product categories International regulatory frameworks governing plant-based fat-containing foods to support global product development and market compliance Scientific examination of oral perception mechanisms and digestive behaviors that influence consumer acceptance of plant-based fat products Processing operations and technologies specifically designed for creating fat-containing foods with desirable texture and functional properties Guidance on assembling plant-derived proteins, carbohydrates, and lipids into structures that replicate animal-based product characteristics This reference serves food industry professionals, researchers, and academics working in oils and fats applications, research and development, and quality assurance. Those in related fields including cosmetics, chemicals, and pharmaceuticals will find valuable insights into plant lipid science and formulation strategies.
