This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification.
Reihe
Auflage
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Zielgruppe
Illustrationen
1
7 farbige Abbildungen, 1 s/w Abbildung
VI, 59 p. 8 illus., 7 illus. in color.
Maße
Höhe: 235 mm
Breite: 155 mm
Dicke: 5 mm
Gewicht
ISBN-13
978-3-031-67404-4 (9783031674044)
DOI
10.1007/978-3-031-67405-1
Schweitzer Klassifikation
Vanessa Alves is a PhD student in Food and Nutrition at the Faculty of Food Engineering at UNICAMP, Brazil. She has a Master's degree in Food Science and Technology from UFFS where she developed research on new vegan products and bioprocesses with Kefir, and she graduated in Nutrition from UNICENTRO, Brazil. She has experience in the area of nutrition and food science and technology with an emphasis on bioprocesses, plant-based foods and the synthesis of structured lipids for application in foods as substitutes for trans and palm fats.
Guilherme de Figueiredo Furtado is an Adjunct Professor at the Federal University of São Carlos, Brazil, where he lectures Food Engineering and Environmental Engineering courses. He holds a PhD and Masters in Food Engineering from UNICAMP and has Post-Doctorate experience from UNICAMP (Brazil) and INRAE (France). Dr. Furtado has experience in the area of food science and technology, with an emphasis on Food Engineering. He is dedicated to researching the development of structured lipids, emulsification, drying and in vitro digestion processes. He has 2 registered patents and 30+ articles published in indexed international journals.
Gabriela Alves Macedo is a Full Professor in Food Biochemistry and Nutrition at the Faculty of Food Engineering at UNICAMP, Brazil. Graduated in food engineering, with a Master and Doctorate in Food Science from UNICAMP, she completed her postdoctoral studies at the UC-Davis, USA. Her main research focuses on applying biotechnological principles to obtain ingredients and functional foods with high added value from agro-industry waste. She has 5 registered patents and 130+ articles published in indexed international journals.
