Modifying Lipids for Use in Foods
edited by Frank Gunstone

Modifying Lipids for Use in Food covers 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.

Part Two discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification.

Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.

Features:

• Reviews the range of lipids available
• Assesses the techniques for modifying lipids such as fractionation and interesterification
• Considers the wide range of applications of modified lipids
• Includes contributions from one of the world's leading experts and an international team of contributors

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.

Contents

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

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

Applications of Modified Lipids in Food

• Lipid Emulsifiers and Surfactants in Dairy and Bakery Products
• 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
• Specialty Oils and Their Applications in Food
• Applications and Safety of Microbial Oils in Food
• Use of Marine PUFA Concentrates

Index

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