Modifying lipids for use in food
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 foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. Part 1 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 3 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 foods will be a standard reference for dairy and other manufacturers using modified lipids.
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Vegetable sources of lipids
Lipids from land animals
Fish oils and lipids from marine sources
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a-linolenic acyl Akoh animal fats antioxidants AOCS Press applications blends cells chemical chocolate cholesterol cocoa butter concentrates containing cream crops dairy diet dietary docosahexaenoic acid dry fractionation edible effect eicosapentaenoic acid emulsifiers emulsion enzymatic enzyme EPA and DHA fat crystal fat substitutes fats and oils fatty acid composition feed fish oil flavour frying oils glycerol Haraldsson high oleic increase industry intake interesterification lecithin levels linoleic acid linolenic lipase lipase-catalyzed lipids liquid long-chain margarine meat membrane methods milk fat modified n-3 PUFA Nutr nutritional Oil Chem Soc oils and fats oilseed oleic acid olein omega-3 fatty acids oxidative stability palm oil palmitic partially hydrogenated phase phospholipids plant polymorphic polyunsaturated fatty acids properties protein rapeseed reaction seed solid fat content solvent soybean oil stearin sunflower oil synthesis Table temperature tissue tocopherols trans fatty acids triacylglycerols unsaturated vegetable oils