Modifying Lipids for Use in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 1 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 3 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 foods will be a standard reference for dairy and other manufacturers using modified lipids. Annotation 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. CONTENTS Introduction: modifying lipids, why and how? Part 1 Understanding lipids structure and composition: Vegetable sources of lipids; Lipids from animal fats; Lipids from marine sources; Lipids from algal sources; Methods of analysis to determine the quality of an oil; Lipid chemistry and biochemistry; Structure and properties of fat crystal networks. Part 2 Modifying lipids: Hydrogenation; Fractionation; Chemical interesterification; Enzymatic interesterification; Plant breeding to change fatty acid composition; Production, separation and modification of phospholipids; PUFA production from marine sources; Modifying animal fats. Part 3 Applications of modified lipids: Lipid emulsifiers and surfactants in food products; Transfree fats; Uses of marine PUFA; Uses of algal PUFA; Reduced-energy and zero-calorie lipids; Non-dairy products; Chocolate and confectionery fats; Lipid-based flavour delivery; Developments in frying oils; Speciality oils and their applications 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 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 foods is a standard reference for dairy and other manufacturers using modified lipids.

• 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

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 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 foods is a standard reference for dairy and other manufacturers using modified lipids. 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 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.