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The Chemical Nature of Lipids | |
Fatty acids | |
Triacylglycerols | |
Ester waxes | |
Phospholipids | |
Sterols and sterol esters | |
Tocols | |
Hydrocarbons. | |
The Major Sources of Oils and Fats | |
Introduction | |
Animal fats (butter, lard, tallow, chicken fat, and fish oils) | |
Cocoa butter and cocoa butter alternatives | |
Lauric oils (coconut, palm kernel) | |
Olive oil | |
Palm oil | |
Rapeseed (canola) oil | |
Soybean oil | |
Sunfl ower seed oil | |
Other vegetable oils | |
Single cell oils. | |
Extraction, Refining, and Modification Processes | |
Extraction | |
Refining | |
Modification processes | |
Blending | |
Fractionation including winterisation and dewaxing | |
Hydrogenation | |
Interesterification using a chemical catalyst | |
Interesterification using an enzymatic catalyst | |
Domestication of wild crops | |
Oilseeds modified by conventional seed breeding or by genetic engineering | |
Animal fats modified through nutritional changes | |
Analytical Parameters | |
Introduction | |
Oil content | |
Unsaturation - iodine value | |
Saponification - free acids, sap value | |
Melting behaviour, solid fat content, low temperature properties | |
Oxidation - peroxide value, anisidine value, stability, shelf life, stability trials, taste panels | |
Gas chromatography | |
Near-infrared and Fourier transform infrared spectroscopy | |
1H NMR spectroscopy | |
13C NMR and 31P NMR spectroscopy | |
Mass spectrometry. | |
Physical Properties | |
Polymorphism, crystal structure, and melting point | |
Alkanoic and alkenoic acids | |
Glycerol esters | |
Ultraviolet spectroscopy | |
IR and Raman spectroscopy | |
Nuclear magnetic resonance spectroscopy | |
Mass spectrometry | |
Density | |
Viscosity | |
Refractive index | |
Solubility of gases in oils | |
Other physical properties. | |
Chemical Properties | |
Hydrogenation | |
Atmospheric oxidation | |
Thermal changes | |
Reactions of the carboxyl/ester function. | |
Nutritional Properties | |
Introduction | |
EFA and fatty acid metabolism | |
De novo synthesis of saturated acids | |
Desaturation and elongation in plant systems | |
Desaturation and elongation in animal systems | |
Antioxidants | |
Cholesterol and phytosterols | |
Conjugated linoleic acid | |
Diacyglycerols | |
Recommended intake of fats and of fatty acids | |
Role of fats in health and disease | |
Obesity | |
Coronary heart disease | |
Diabetes | |
Inflammatory diseases | |
Psychiatric disorders | |
Cancer. | |
Major Edible Uses of Oils and Fats | |
Introduction | |
Spreads - butter and ghee | |
Spreads - margarine, vanaspati, and flavoured spreads | |
Baking fats and shortenings | |
Frying oils and fats | |
Salad oils, mayonnaise and salad cream, French dressing | |
Chocolate and confectionery fats | |
Ice cream | |
Incorporation of vegetable fats into dairy products | |
Edible coatings | |
Emulsifying agents | |
Functional foods | |
Appetite suppressants. | |
References and Further Reading | |
Useful Websites | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
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