About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE

• 1 Current trends in the consumption of fats and foods 11.1 Introduction 11.2 Production trends of fats and oils 21.3 Fat consumption trends 41.4 Fats and nutrients 51.5 Dietary fat intake trends 71.6 Trends in healthy fats and foods 91.7 Future trends 11References 142 Chemical and physical properties of lipids 172.1 Introduction 172.2 Classification of lipids 172.3 Lipid class characteristics 182.4 Chemical properties of lipids 312.5 Physical properties of lipids 34References 373 Biochemical and bioactive properties of fats and oils 393.1 Introduction 393.2 Composition and properties of edible fats and oils 393.3 Fatty acid metabolism and utilization 433.4 Health effects of common fatty acids 473.5 Special dietary fatty acids and their health effects 513.6 Minor components of fats and oils 53References 574 Nutraceutical and functional properties of specialty lipids 654.1 Introduction 654.2 Specialty oils and fatty acids and their nutraceutical applications 664.3 Fractionated lipids and cocoa butter substitutes 704.4 Structured triacylglycerols 714.5 Structured lipids and phospholipids 734.6 Low calorie fat and oil substitutes 734.7 Plant sterol and stanol preparations 754.8 Lipid-soluble vitamins 754.9 Other specialty lipids in fats and oils 76References 775 Current processing techniques for fats and oils 835.1 Introduction 835.2 Production of edible oils 855.3 Processing of vegetable oils 915.4 Types of oil products 102References 1066 Processing of oils for functional and nutritional applications 1096.1 Introduction 1096.2 Extraction of bioactive lipids 1096.3 Concentration of bioactive lipids 1116.4 Microencapsulation, emulsions, and nanoparticles 1156.5 Stabilization of bioactive lipids 118References 1207 Modified oils—synthesis and applications of structured lipids and phospholipids 1257.1 Introduction 1257.2 Interesterification 1257.3 Structured lipids 1277.4 Structured phospholipids 1307.5 Crystallization 1327.6 Conclusions 133References 1338 New developments in micronutrients and lipids 1378.1 Introduction 1378.2 Micronutrients 1388.3 Lipids as micronutrients 1418.4 Micronutrients and metabolic oxidation 144References 1499 Role of antioxidants in the human diet and effects of food processing 1559.1 Introduction 1559.2 Basic chemistry of oxidation reactions in foods 1559.3 Generation of free radicals and reactive oxygen species during food processing and storage 1649.4 Antioxidant changes and roles during food processing 168References 17010 Nutrigenomics and lipids in the human diet 17510.1 Introduction 17510.2 Effects of dietary lipids on gene transcription 17610.3 Nutrigenomics and obesity 18110.4 Conclusions 185References 18511 Role of lipids and essential fatty acids in the infant diet 19111.1 Introduction 19111.2 Nutrition requirements for infants 19211.3 Lipids in infant development 19311.4 Essential fatty acids in the infant diet 19611.5 Essential fatty acids in cognitive and visual development 19811.6 Other lipids in infant development 20011.7 Conclusions 201References 20112 Formulation of foods with bioactive and functional lipids 20712.1 Introduction 20712.2 Plant sterols and stanols 20812.3 Diacylglycerols 21012.4 Omega-3 fatty acids 21012.5 Conjugated linoleic acid 21112.6 Lorenzo’s oil 21212.7 Lipid-soluble vitamins 21412.8 Coenzyme Q10 21612.9 Conclusions 216References 21813 Cosmetic and pharmaceutical properties of fats and oils 22313.1 Introduction 22313.2 Bioactive lipids and health 22413.3 Lipids in drug delivery 22713.4 Lipids in cosmetic applications 23313.5 Quality of lipids in pharmaceutical and cosmetic applications 237References 23914 Labeling and health claims of fats and oils in foods 24514.1 Introduction 24514.2 Food labeling 24514.3 Health and nutrition claims in food labeling 24814.4 Health and nutrition claims in countries other than the United States 25214.5 Conclusions and future trends 254References 255Index 257

About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE

• 1 Current trends in the consumption of fats and foods 11.1 Introduction 11.2 Production trends of fats and oils 21.3 Fat consumption trends 41.4 Fats and nutrients 51.5 Dietary fat intake trends 71.6 Trends in healthy fats and foods 91.7 Future trends 11References 142 Chemical and physical properties of lipids 172.1 Introduction 172.2 Classification of lipids 172.3 Lipid class characteristics 182.4 Chemical properties of lipids 312.5 Physical properties of lipids 34References 373 Biochemical and bioactive properties of fats and oils 393.1 Introduction 393.2 Composition and properties of edible fats and oils 393.3 Fatty acid metabolism and utilization 433.4 Health effects of common fatty acids 473.5 Special dietary fatty acids and their health effects 513.6 Minor components of fats and oils 53References 574 Nutraceutical and functional properties of specialty lipids 654.1 Introduction 654.2 Specialty oils and fatty acids and their nutraceutical applications 664.3 Fractionated lipids and cocoa butter substitutes 704.4 Structured triacylglycerols 714.5 Structured lipids and phospholipids 734.6 Low calorie fat and oil substitutes 734.7 Plant sterol and stanol preparations 754.8 Lipid-soluble vitamins 754.9 Other specialty lipids in fats and oils 76References 775 Current processing techniques for fats and oils 835.1 Introduction 835.2 Production of edible oils 855.3 Processing of vegetable oils 915.4 Types of oil products 102References 1066 Processing of oils for functional and nutritional applications 1096.1 Introduction 1096.2 Extraction of bioactive lipids 1096.3 Concentration of bioactive lipids 1116.4 Microencapsulation, emulsions, and nanoparticles 1156.5 Stabilization of bioactive lipids 118References 1207 Modified oils—synthesis and applications of structured lipids and phospholipids 1257.1 Introduction 1257.2 Interesterification 1257.3 Structured lipids 1277.4 Structured phospholipids 1307.5 Crystallization 1327.6 Conclusions 133References 1338 New developments in micronutrients and lipids 1378.1 Introduction 1378.2 Micronutrients 1388.3 Lipids as micronutrients 1418.4 Micronutrients and metabolic oxidation 144References 1499 Role of antioxidants in the human diet and effects of food processing 1559.1 Introduction 1559.2 Basic chemistry of oxidation reactions in foods 1559.3 Generation of free radicals and reactive oxygen species during food processing and storage 1649.4 Antioxidant changes and roles during food processing 168References 17010 Nutrigenomics and lipids in the human diet 17510.1 Introduction 17510.2 Effects of dietary lipids on gene transcription 17610.3 Nutrigenomics and obesity 18110.4 Conclusions 185References 18511 Role of lipids and essential fatty acids in the infant diet 19111.1 Introduction 19111.2 Nutrition requirements for infants 19211.3 Lipids in infant development 19311.4 Essential fatty acids in the infant diet 19611.5 Essential fatty acids in cognitive and visual development 19811.6 Other lipids in infant development 20011.7 Conclusions 201References 20112 Formulation of foods with bioactive and functional lipids 20712.1 Introduction 20712.2 Plant sterols and stanols 20812.3 Diacylglycerols 21012.4 Omega-3 fatty acids 21012.5 Conjugated linoleic acid 21112.6 Lorenzo’s oil 21212.7 Lipid-soluble vitamins 21412.8 Coenzyme Q10 21612.9 Conclusions 216References 21813 Cosmetic and pharmaceutical properties of fats and oils 22313.1 Introduction 22313.2 Bioactive lipids and health 22413.3 Lipids in drug delivery 22713.4 Lipids in cosmetic applications 23313.5 Quality of lipids in pharmaceutical and cosmetic applications 237References 23914 Labeling and health claims of fats and oils in foods 24514.1 Introduction 24514.2 Food labeling 24514.3 Health and nutrition claims in food labeling 24814.4 Health and nutrition claims in countries other than the United States 25214.5 Conclusions and future trends 254References 255Index 257

About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE

• 1 Current trends in the consumption of fats and foods 11.1 Introduction 11.2 Production trends of fats and oils 21.3 Fat consumption trends 41.4 Fats and nutrients 51.5 Dietary fat intake trends 71.6 Trends in healthy fats and foods 91.7 Future trends 11References 142 Chemical and physical properties of lipids 172.1 Introduction 172.2 Classification of lipids 172.3 Lipid class characteristics 182.4 Chemical properties of lipids 312.5 Physical properties of lipids 34References 373 Biochemical and bioactive properties of fats and oils 393.1 Introduction 393.2 Composition and properties of edible fats and oils 393.3 Fatty acid metabolism and utilization 433.4 Health effects of common fatty acids 473.5 Special dietary fatty acids and their health effects 513.6 Minor components of fats and oils 53References 574 Nutraceutical and functional properties of specialty lipids 654.1 Introduction 654.2 Specialty oils and fatty acids and their nutraceutical applications 664.3 Fractionated lipids and cocoa butter substitutes 704.4 Structured triacylglycerols 714.5 Structured lipids and phospholipids 734.6 Low calorie fat and oil substitutes 734.7 Plant sterol and stanol preparations 754.8 Lipid-soluble vitamins 754.9 Other specialty lipids in fats and oils 76References 775 Current processing techniques for fats and oils 835.1 Introduction 835.2 Production of edible oils 855.3 Processing of vegetable oils 915.4 Types of oil products 102References 1066 Processing of oils for functional and nutritional applications 1096.1 Introduction 1096.2 Extraction of bioactive lipids 1096.3 Concentration of bioactive lipids 1116.4 Microencapsulation, emulsions, and nanoparticles 1156.5 Stabilization of bioactive lipids 118References 1207 Modified oils—synthesis and applications of structured lipids and phospholipids 1257.1 Introduction 1257.2 Interesterification 1257.3 Structured lipids 1277.4 Structured phospholipids 1307.5 Crystallization 1327.6 Conclusions 133References 1338 New developments in micronutrients and lipids 1378.1 Introduction 1378.2 Micronutrients 1388.3 Lipids as micronutrients 1418.4 Micronutrients and metabolic oxidation 144References 1499 Role of antioxidants in the human diet and effects of food processing 1559.1 Introduction 1559.2 Basic chemistry of oxidation reactions in foods 1559.3 Generation of free radicals and reactive oxygen species during food processing and storage 1649.4 Antioxidant changes and roles during food processing 168References 17010 Nutrigenomics and lipids in the human diet 17510.1 Introduction 17510.2 Effects of dietary lipids on gene transcription 17610.3 Nutrigenomics and obesity 18110.4 Conclusions 185References 18511 Role of lipids and essential fatty acids in the infant diet 19111.1 Introduction 19111.2 Nutrition requirements for infants 19211.3 Lipids in infant development 19311.4 Essential fatty acids in the infant diet 19611.5 Essential fatty acids in cognitive and visual development 19811.6 Other lipids in infant development 20011.7 Conclusions 201References 20112 Formulation of foods with bioactive and functional lipids 20712.1 Introduction 20712.2 Plant sterols and stanols 20812.3 Diacylglycerols 21012.4 Omega-3 fatty acids 21012.5 Conjugated linoleic acid 21112.6 Lorenzo’s oil 21212.7 Lipid-soluble vitamins 21412.8 Coenzyme Q10 21612.9 Conclusions 216References 21813 Cosmetic and pharmaceutical properties of fats and oils 22313.1 Introduction 22313.2 Bioactive lipids and health 22413.3 Lipids in drug delivery 22713.4 Lipids in cosmetic applications 23313.5 Quality of lipids in pharmaceutical and cosmetic applications 237References 23914 Labeling and health claims of fats and oils in foods 24514.1 Introduction 24514.2 Food labeling 24514.3 Health and nutrition claims in food labeling 24814.4 Health and nutrition claims in countries other than the United States 25214.5 Conclusions and future trends 254References 255Index 257