ENGLISH

Modifying Lipids for Use in Foods

By Frank D. Gunstone

Book information

Publisher
CRC Press
Year
2006
ISBN
0-8493-9148-2, 1-84569-168-7, 1-85573-971-2, 978-0-8493-9148-4
Open Library ID
OL8261476M
Language
english
Format
PDF
Filesize
7 MB (7070142 bytes)
Edition
1
Pages
610\610
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

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.

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