Comprehensive scientific guidance on formulating sustainable plant-based fat-containing foods

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 two decades of experience in food lipids, this reference provides the scientific foundation for creating plant-based alternatives.

Coverage spans classification, materials, manufacturing strategies, and development trends for plant-based butters, whipped toppings, fat analogues, milks, powdered oils, bakery products, ice creams, chocolates, cheeses, mayonnaises, meats, and eggs. A dedicated chapter explores novel applications in 3D and 4D food printing technologies. The text examines oral perception and digestive behavior of fat-containing foods, addressing how structure affects sensory experience and nutrient absorption, and also includes the regulation of plant-based fat-containing foods.

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.

Zong Meng is a professor at the School of Food Science and Technology at Jiangnan University, Wuxi, China. Dr. Meng has 20 years of research experience in the field of food lipids. His research areas include fat structure and function, healthy fat products (animal fat, tropical plant fat, whipped cream, chocolate, ice cream, cheese, plant-based fat products), fat crystallization, fat emulsions interfacial crystallization, oleogels, emulsion gels, bigels, oleofoams, emulsion foams, fat alternatives and their additive manufacturing, functional lipids, and the development of healthy fat-based foods. He has published more than 100 research papers in peer-reviewed international journals, as well as more than 40 patents. He serves as a secretary of The American Oil Chemists’ Society China Section (CNAOCS).