Modifying Lipids for Use in Food - Couverture rigide

Couverture rigide

ISBN 10 : 1855739712 ISBN 13 : 9781855739710

Editeur : Woodhead Publishing Ltd, 2006

Synopsis

Any oil or fat should have the optimum physical, chemical, and nutritional properties dictated by its end use. Modification of natural fats and oils is therefore important to improve the quality of lipids for use in foods. When lipids are modified, though, compromises have to be made as the physical, chemical and nutritional properties of lipids are not always mutually compatible and this provides an important challenge for food technologists. Edited by an eminent specialist, this collection shows how these challenges have been met in the past, how they are being met today, and how they may be met in the future.

Key Features: reviews the range of lipids available; asseses techniques for modifying lipids such as fractionation and interesterification; considers the wide range of applications of modified lipids; edited by one of the world s leading experts.

Contents: Introduction - Modifying lipids why and how? Part 1 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. Part 2 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. Part 3 Applications of modified lipids in food: 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; Speciality oils and their applications in food; Applications and safety of microbial oils in food; Use of marine PUFA concentrates.

A propos du livre

À propos de l'auteur

Frank D Gunstone is Emeritus Professor in the University of St Andrews and Honorary Research Professor at the Scottish Crop Research Institute. He is widely regarded as one of the worlds leading experts on lipids in food.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 1855739712
• ISBN 13: 9781855739710
• Reliure: Relié
• Nombre de pages: 624
• Éditeur: Gunstone F. D.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible