Modifying Lipids for Use in Food
Published on 1. August 2006
Book
Hardback
609 pages
978-0-8493-9148-4 (ISBN)
Description
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 Food 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 hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.
With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.
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 hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.
With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
1043 gr
ISBN-13
978-0-8493-9148-4 (9780849391484)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
University of St. Andrews, UK Abington, Cambridge CB1 6AH
Content
Introduction - Modifying Lipids - Why and How?
UNDERSTANDING FOOD LIPID STRUCTURE AND COMPOSITION
Vegetable Sources of Lipids
Lipids from Land Animals
Fish Oils and Lipids from Marine Sources
Lipids from Microbial Sources
Methods of Analysis to Determine the Quality of Oils
Selected Topics in the Chemistry and Biochemistry of Lipids
Structure and Properties of Fat Crystal Networks
MODIFYING LIPIDS FOR USE IN FOOD
Hydrogenation of Lipids for Use in Food
Fractionation of Lipids for Use in Food
Chemical and Enzymatic Interesterification of Lipids for Use in Food
Plant Breeding to Change Lipid Composition for Use in Food
Modifying Fats of Animal Origin for Use in Food
PUFA Production from Marine Sources for Use in Food
Production, Separation and Modification of Phospholipids for Use in Food
APPLICATIONS OF MODIFIED LIPIDS IN FOOD
Lipid Emulsifiers and Surfactants in Dairy and Bakery Products
Trans-Free Fats for Use in Food
Reduced and Zero Calorie Lipids in Food
Filled and Artificial Dairy Products and Altered Milk Fats
Chocolate and Confectionary Fats
Developments in Frying Oils
Specialty Oils and Their Applications in Food
Applications and Safety of Microbial Oils in Food
Use of Marine PUFA Concentrates
UNDERSTANDING FOOD LIPID STRUCTURE AND COMPOSITION
Vegetable Sources of Lipids
Lipids from Land Animals
Fish Oils and Lipids from Marine Sources
Lipids from Microbial Sources
Methods of Analysis to Determine the Quality of Oils
Selected Topics in the Chemistry and Biochemistry of Lipids
Structure and Properties of Fat Crystal Networks
MODIFYING LIPIDS FOR USE IN FOOD
Hydrogenation of Lipids for Use in Food
Fractionation of Lipids for Use in Food
Chemical and Enzymatic Interesterification of Lipids for Use in Food
Plant Breeding to Change Lipid Composition for Use in Food
Modifying Fats of Animal Origin for Use in Food
PUFA Production from Marine Sources for Use in Food
Production, Separation and Modification of Phospholipids for Use in Food
APPLICATIONS OF MODIFIED LIPIDS IN FOOD
Lipid Emulsifiers and Surfactants in Dairy and Bakery Products
Trans-Free Fats for Use in Food
Reduced and Zero Calorie Lipids in Food
Filled and Artificial Dairy Products and Altered Milk Fats
Chocolate and Confectionary Fats
Developments in Frying Oils
Specialty Oils and Their Applications in Food
Applications and Safety of Microbial Oils in Food
Use of Marine PUFA Concentrates