Modifying lipids for use in food / edited by Frank D. Gunstone ; AarhusKarlshamn Oils & Fats Academy.

Format:

Book

Contributor:

AarhusKarlshamn (Firm). Oils & Fats Academy.

Gunstone, F. D.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Woodhead Publishing in food science, technology, and nutrition

Language:

English

Subjects (All):

Lipids in human nutrition.

Food industry and trade.

Physical Description:

1 online resource (626 p.)

Place of Publication:

Boca Raton, Florida ; Cambridge, England : CRC Press : Woodhead Publishing Limited, 2006.

Language Note:

English

Summary:

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenatio

Contents:

Cover; Modifying lipids for use in food; Copyright; Contents; Contributor contact details; 1 Introduction: Modifying lipids - why and how?; 1.1 Introduction; 1.2 What properties are desired?; 1.3 Methods of modifying oils and fats; 1.4 Technological methods; 1.5 Biological methods; 1.6 References; Part I Understanding food lipid structure and composition; 2 Vegetable sources of lipids; 2.1 Introduction; 2.2 Major vegetable sources of food lipids; 2.3 Minor vegetable sources of food lipids; 2.4 Extraction and uses; 2.5 Future trends; 2.6 Sources of further information and advice

2.7 References3 Lipids from land animals; 3.1 Introduction; 3.2 Animal fats; 3.3 Milk fat; 3.4 Future trends; 3.5 Sources of further information and advice; 3.6 References; 4 Fish oils and lipids from marine sources; 4.1 Introduction; 4.2 Fish oils, their main characteristics and composition; 4.3 Production of fish oil; 4.4 Fish oil stability and protection; 4.5 Commercial fish oils; 4.6 Fish oil application; 4.7 References; 5 Lipids from microbial sources; 5.1 Introduction; 5.2 Oleaginous micro-organisms, fatty acids and lipid accumulation

5.3 Large-scale cultivation of oleaginous micro-organisms, costs, oil extraction and refinement5.4 The production of an SCO rich in γ-linolenic acid (Oil of Javanicus); 5.5 Production of arachidonic acid-SCO; 5.6 Production of DHA-rich SCOs; 5.7 Prospects for other PUFA-SCOs; 5.8 Future trends; 5.9 References; 6 Methods of analysis to determine the quality of oils; 6.1 Introduction; 6.2 Methods to measure compositional attributes; 6.3 Methods of measuring characteristics of edible oils; 6.4 Future trends; 6.5 Sources of further information and advice; 6.6 References

7 Selected topics in the chemistry and biochemistry of lipids7.1 Introduction; 7.2 Partial hydrogenation; 7.3 Autoxidation, photo-oxidation and antioxidants; 7.4 Reactions of esters and other acyl compounds; 7.5 Metabolism of linoleic and linolenic acids; 7.6 Sources of further information and advice; 7.7 References; 8 Structure and properties of fat crystal networks; 8.1 History and introduction; 8.2 Crystallization and melting; 8.3 Mechanical properties and structure; 8.4 Fat crystal networks and microstructure; 8.5 Structuring fat crystal network using processing; 8.6 Future trends

8.7 ReferencesPart II Modifying lipids for use in food; 9 Hydrogenation of lipids for use in food; 9.1 Introduction; 9.2 Trans fatty acid contents of food oils; 9.3 Formulation of food oils by hydrogenation (soybean based); 9.4 Source oils for trans fatty acids; 9.5 Mechanism of hydrogenation/isomerization; 9.6 Future trends; 9.7 Alternatives to hydrogenation: low and zero trans fats; 9.8 References; 10 Fractionation of lipids for use in food; 10.1 Introduction; 10.2 Different fractionation techniques; 10.3 Crystallization of fats; 10.4 The dry fractionation process; 10.5 Applications

10.6 Future trends

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 12, 2014).

ISBN:

1-281-44222-4

9786611442224

1-60119-103-0

1-84569-168-7