ABSTRACT
This chapter offers some factors that affect the formation and stability of food emulsions and the concepts of food emulsions to a variety of food products. It examines the effects of various fats, oils, and fat-replaced food products and the palatability, cost, and nutritive value of fat-free and fat-reduced products. The chapter identifies fat and oil allergens and acceptable recipe alternatives. In 2015 the Food and Drug Administration declared that artificially produced trans fats in the form of partially hydrogenated oils are not safe and food manufacturers must remove them from their products by 2018. This ruling stems directly from numerous scientific studies showing consistent results that these artificial trans fats increase the risk of coronary heart disease, metabolic syndrome, and diabetes. Highly processed oils are part of this group, and emerging research is demonstrating why we need to focus on acquiring essential dietary fats from minimally processed sources.
