edited by Frank D. Gunstone
and Fred B. Padley
This up-to-date volume provides -- in 31 authoritative chapters -- a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends.
Introduction: Fatty Acids and Lipid Structure. Major Sources of Lipids.
Phospholipids. Lipids and Nutrition.
Processing: Extraction of Lipids from Natural Sources.
Refining. Oil Storage, Transport, and Handling. Fractionation.
Interesterification of Oils and Fats.
Hydrogenation of Edible Oils: Technology and Applications.
Food Emulsions: Butter, Margarine, Spreads, and Baking Fats. Ice Cream.
Nonaqueous Foods:Ghee, Vanaspati, and Special Applications of Fats in India.
Chocolate and Confectionery Fats. Frying Oils and Salad Oils.
Special Food Applications: Edible Coatings and Film Barriers.
Spray Processing of Fat-Containing Foodstuffs: Spray Drying and Cooling.
Low Calorie Fats.
Lipid Emulsions for Intravenous Nutrition and Drug Delivery.
The Role of Lipids in Animal Feeds.
Lipids: Their Use in Personal Care Products.
The Use of Oils and Fatty Acids in Paints and Surface Coatings.
Products from Castor Oil: Past, Present and Future.