Functional Food Product Development,9781444323368

Functional Food Product Development

by ;
ISBN13: 9781444323368
ISBN10: 1444323369
Format: eBook
Pub. Date: 2010-04-01
Publisher(s): Wiley-Blackwell
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Summary

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science. -- A comprehensive review of the latest opportunities in this commercially important sector of the food industry -- Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation -- Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources -- Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients

Table of Contents

Preface
Contributors
New Technologies for Functional Food Manufacture
Microencapsulation in functional food product development
Introduction
Microencapsulation
Microencapsulated food ingredients
Development of microencapsulated ingredients
Delivery of microencapsulated ingredient into functional foods
Conclusion
Acknowledgements
References
Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure
Introduction
Brief history
Structure and properties of cyclodextrins
Formation and characterisation of the inclusion complexes
Water adsorption isotherms
Water and the stability and release of encapsulated nutraceuticals
Applications and future prospects
Acknowledgements
References
Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods
Introduction
Sub- and supercritical fluid solvents
Sub- and supercritical fluid extraction
Tandem processing using sub- and supercritical fluids
Integrated critical fluid processing technology
Production-scale critical fluid-based nutraceutical plants and commercial products
References
Emulsion delivery systems for functional foods
Introduction
Food emulsions
Delivery systems for bioactive materials
Encapsulation of polyunsaturated fatty acids - an example application
Conclusions
References
Functional Ingredients
Functional and nutraceutical lipids
Omega-3 fatty acids and products
Monounsaturated fatty acids
Medium-chain fatty acids and medium-chain triacylglycerols
Conjugated linoleic acids and ¿-linolenic acid
Diacylglycerol oils
Structured lipids
Conclusions
References
The use of functional plant ingredients for the development of efficacious functional foods
Introduction
Soy extracts
Plant sterols and stanols
Fiber and its various components: ß-Glucan and inulin
Conclusions
References
Dairy ingredients in new functional food product development
Historical aspects
Functional dairy product development
Health and dairy functional ingredients
Galacto-oligosaccharides, lactulose, lactitol and lactosucrose
Growth factors
Specific lipids
The n -3 and n -6 polyunsaturated fatty acids
Uses in food systems
Regulations
Future considerations
References
Probiotics and prebiotics
Introduction
Probiotic strains
Functional properties of probiotics
Medical applications
Gastrointestinal infections of different etiology
Colitis
Functional bowel disorders
Disorders in lipid metabolism
Disorders of calcium and phosphate metabolism
Food allergy
Metabolic disorders
Cancer
Other disease entities
Selection of probiotic strains
Technological aspects and production of probiotic foods
Probiotic products
Prebiotics
The application of prebiotics
Synbiotics
Conclusions
References
The influence of food processing and home cooking on the antioxidant stability in foods
Introduction
Mechanical processing
Drying
Conclusions
References
Development and commercialization of microalgae-based functional lipids
Introduction
Industrial production of microalgal lipids
Composition of algal biomass
Characteristics of algal lipids
Safety studies of algal lipids
Applications
References
Product Design and Regulation
New trends for food product design
Introduction
Functional food product design: Case studies
Conclusions
References
Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies
What is reverse pharmacology?
Ayurveda's strength for functional foods
Framework for functional food development
Case studies
Factors to make reverse pharmacology work
Acknowledgments
References
An overview of functional food regulation in North America, European Union, Japan and Australia
Introduction
The Canadian regulatory framework
The United States regulatory framework
The European Union's regulatory framework
The Japanese regulatory framework
The Australian regulatory framework
Conclusions on food regulation
References
Functional Foods and Health
Functional foods that boost the immune system
The rise of immune-boosting functional foods
Review of the immune system
Immune-enhancing nutrients
Inherent functional foods
Fortified and modified food components
Ancillary functional food components
Functional immune-boosting animal feeds
The future of immune-boosting functional foods
References
The Mediterranean diets: Nutrition and gastronomy
Mediterranean diet definition
Food components in the Mediterranean diet
Some health mechanisms of the Mediterranean diet
Mediterranean diet and gastronomy
Mediterranean diet 'food at work' intervention
References
Functional foods for the brain
Introduction
Evidence from intervention trials
Challenges in fortification of foods for children
Conclusions
References
Tangible health benefits of phytosterol functional foods
Introduction
Phytosterol properties
Efficacy of phytosterols
Mechanism of action of phytosterols
Safety of phytosterols
Manufacturing of phytosterols
Challenges in formulation, regulatory approval and commercialisation of phytosterol-containing foods
Conclusion
Acknowledgement
References
Obesity and related disorders
Definition of obesity and commonly used measures
Prevalence of overweight and obesity
Health costs related to obesity
Etiology of obesity
Obesity and cardiovascular disease
Obesity and type 2 diabetes
Prevention of obesity
Treatment of obesity
Natural products for obesity prevention and intervention
Conclusion
References
Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases
Introduction
The functions of omega-3, 6, 9 fatty acids in the brain and in the immune system
Changes in concentrations and ratios of these fatty acids in neurodegenerative diseases
The therapeutic effects in clinical investigations
Mechanism by which EFAs treat different diseases
Weakness of current treatments and researches, and the future research direction
References
Functional food in child nutrition
Maternal milk: The gold standard of functional food for infants
Infant formulas
Main bioactive compounds in breast milk and their use in infant formulas
Conclusions
References
Functional foods and bone health: Where are we at?
Osteoporosis is a significant public health issue
Bone is a dynamic tissue throughout the life cycle
Assessment of bone health
Foods and dietary components that may modulate bone metabolism throughout the life cycle
Soy and its isoflavones
Fish oil and n -3 long-chain polyunsaturated fatty acids
Flaxseed and its components, secoisolariciresinol diglycoside and ¿-linolenic acid
Summary - Where are we at?
Where do we go from here?
References
Index
The colour plate section
Table of Contents provided by Publisher. All Rights Reserved.

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