edited by Frank Gunstone
Addresses critical topics in the expanding market and production for lipids.
Combines novel and traditional methods from technological and biological perspectives
to achieve the most effective pathways for production of modified lipids.
Structured and Modified Lipids is clearly organized into three sections exploring
development, new production methods,
and successful products and uses.
Structured and Modified Lipids
- examines why new structured lipids and lipid sources are required
- details quality assurance procedures for lipid modification and protection methods
- investigates ways of extending the use of specialty vegetable oils containing gamma-linolenic acid and stearidonic acid, vegetable oils with modified fatty acid composition, and minor and specialty oils
reviews the nutritional and physicochemical properties of milk fat
- spotlights cocoa butter and its substitutes, spreads, and infant formulas
- evaluates optimal fatty acid intake through manufactured foods and the use of fat-like substances such as olestra
- and more
- Why Are Structured Lipids and New Lipid Sources Required?
- Procedures Used for Lipid Modification
- Methods of Protection of Products of Increasing Quality
- Specialty Vegetable Oils Containing γ-Linolenic Acid and Stearidonic Acid
- Palm Oil
- Vegetable Oils with Fatty Acid Composition Changed by Plant Breeding or by Genetic Modification
- Minor Oils, Specialty Oils, and Superrefined Oils
- Structured Triacylglycerols
- Sources, Functions, and Analysis of Conjugated Linoleic Acid and its Metabolites
- Improvement of the Nutritional and Physicochemical Properties of Milk Fat
- Fish Oils as Sources of Important Polyunsaturated Fatty Acids
- Microorganisms as Sources of Polyunsaturated Fatty Acids
- Cocoa Butter and Cocoa Butter Equivalents
- Infant Formulas
- Achieving Optimal Fatty Acid Intake Through Manufactured Foods
- Reduced-Energy Lipids
- Zero Energy Fat-Like Substances: Olestra