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Publisher Summary Lecithin has long been an important component of a myriad of both food and non-food products and is one of the most versatile and valuable byproducts of the oilseed industry. In foods, lecithin provides about a dozen functions, including as an emulsifier, as a wetting agent, for viscosity reduction, as release agents, and for crystallization control. Lecithin also provides functions in numerous industrial applications as well. By 1940, the U.S. lecithin industry was well established. The lecithin industry is a mature one, but several factors have affected it. Although historically soybean has been the major source of lecithin worldwide, others are being sought because of increased demands for non-Genetically Modified Organism (GMO) lecithin, including canola and sunflower. Although lecithin from GMO soybeans has been shown to be equivalent to non-GMO lines, the European market prefers non-GMO lecithin. Over the past few decades, lecithin has become more important as a neutraceutical and food supplement ingredient. Moreover, the discovery of liposomes has provided a new and more efficient means for drug delivery. This chapter reviews the lecithin industry, manufacture and properties of commercial products, their quality control and modification, and food and nonfood uses.

Publisher Summary This chapter focuses on trans fats replacement solutions for frying and baking applications, shortenings, margarines, and spreads. The food, oil processing, and agribusiness sectors have overcome many technical issues to bring healthier products to the market place in spite of working with just a few fats and oils, such as, palm, soybean, canola, sunflower, corn, cottonseed, and animal fats. The re-emergence of the trait-modified oils industry will continue to grow and provide Trans Fatty Acid (TFA)-free oils. The aforementioned technologies of oleogels for structuring baking fats and improved emulsifier/surfactant blends with liquid oils are very promising as TFA replacements. The time-honored fat modifications, including hydrogenation, interesterification, and fractionation are still valuable and further research may extend their usefulness as food formulation methods. Only time will tell if the expense and time required to meeting labeling regulations are merited.

Publisher Summary Trans fat replacements in North America have focused on the food service industry, the baking industry, and myriad fat-containing foods. Replacement of the traditional hydrogenated fats to meet nutritional labeling requirements has evolved over the past decade in the form of new processing technologies, improved oilseeds with trait-enhanced or modified oils, a switch to commodity oils, and the resurgence of tropical oils and animal-based fats in the marketplace. The U.S. food processing industry consists of about 60 plants producing nearly 300 brand names. Many of these products have been reformulated to 0 g trans fat per serving and often contain reduced saturated fatty acid content as well. Major suppliers have taken different approaches to provide customers with trans fat replacements. One supplier includes both chemically and enzymatically interesterified margarine/shortening oils along with a line of naturally stable oils, lauric fats for confections, and palm-based shortening products in their portfolio. Other commercial approaches include baking shortenings made by modified hydrogenation technologies. High stability trait-modified oils serve as trans fat replacements. Federal dietary guidelines have increasingly emphasized the need for consumption of less saturated fat and for foods that contain low/no Trans Fatty Acids (TFAs). This chapter reviews the steps taken by North American companies to replace TFAs and saturated fats in food oils.