Fish Oils is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.

Fish Oils includes:

• The important dietary constituents in fish oils
• Physical properties such as flash point, density, viscosity, optical properties and Thermal conductivity
• Fatty acids in fish oils
• Processing methodology
• The nutritional benefits of fish oils
• Uses of liquid fish oils in foods
• Rancidity in fish oils and its prevention
• Legislation covering fish oil production and use

Contents

1. Production volumes and trade in fish oils
2. Fish oils as sources of valuable dietary constituents
3. Physical properties
4. Fish Oils - The Chemical Building Blocks
5. Processing of Fish Oil
6. Hydrogenation of Fish Oils
7. Nutritional Value of Fish Oils
8. Uses in Foods of Non-hydrogenated Fish oils
9. Farmed fish: the impact of diet on fatty acid compositions
10. Rancidity in Fish Oil
11. Regulatory Issues for Fish Oils

Index

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