The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses

by Frank Gunstone (Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK)

• ISBN13: 9781405150026
• ISBN10: 1405150025
• Format: eBook
• Copyright: 2009-02-01
• Publisher: Wiley-Blackwell

Summary

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket? How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties? How important are the minor products present in the fats that we consume? Since oils and fats vary, how can we analyse them? What are their physical, chemical and nutritional properties? How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms? What are their major food and non-food uses? This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature.

Table of Contents

Oils and fats: sources and constituents

Extraction, refining and processing

Structure of fatty acids and lipids

Chemical and biological synthesis of fatty acids and lipids

Analytical procedures

Physical properties

Chemical properties related to unsaturated centres

Chemical properties related to the carboxyl group

Nutritional properties

Edible uses of oils and fats

Non-edible uses of oils and fats

ReferencesIndex

Table of Contents provided by Publisher. All Rights Reserved.