Oils and Fats in the Food Industry

by Gunstone, Frank

• ISBN13: 9781405171212
• ISBN10: 1405171219
• Edition: 1st
• Format: Paperback
• Copyright: 2008-08-11
• Publisher: Wiley-Blackwell

Summary

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers.This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats.The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.

Author Biography

Frank Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK. He has been editor of Lipid Technology for ten years.

Table of Contents

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.