Lipid Technologies and Applications

• 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, spread, and baking fats; ice cream; cream alternatives. Nonaqueous foods: ghee, vanaspati, and special applications of fats in India; chocolate and confectionery fats; frying oils and salad oils. Special food applications: edible coating and film barriers; spray processing of fat-containing foodstuffs - spray drying and cooling; low calorie fats; food emulsifiers; lipid emulsions for intravenous nutrition and drug delivery; the role of lipids in animal feeds. Nonfood uses: anionic detergents; cationic surfactants; nonionic surfactants; lipids - their use in personal care products; the use of oils and fatty acids in paints and surface coatings; lubricants; epoxidized oils; bio-fuels; products from castor oil.

"As you would expect from two editors that have such high reputations in their fields, this book is a very serious and comprehensive work. . ..a great deal has been crammed into this single volume, but not at the expense of readability and information quality. . ..forward-looking in its treatment of current and expected trends."---Oils & Fats International". . .this 800-page book covers almost everything in this field, from the history of lipid usage to modern processes and from traditional natural food lipids to synthetic surfactants."---Colloids and Surfaces". . .There is much valuable information collected in this text and it is a useful reference text on an impressive range of subjects relevant to lipid technology. . ..the text is recommended for purchase by libraries and companies involved in lipid science and technology."---Food Chemistry