The chemistry of oils and fats : sources, composition, properties and uses
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Bibliographic Information
The chemistry of oils and fats : sources, composition, properties and uses
Blackwell, c2004
- US and Canada
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Note
Includes bibliographical references and index
Description and Table of Contents
- Volume
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US and Canada ISBN 9780849323737
Description
Defining lipids from several general and detailed perspectives, Chemistry of Oils and Fats: Sources, Composition, Properties and Uses discusses their major food and non-food uses and explains how the consumption of these fats affect health and well-being in both quantitative and qualitative terms.
The book describes these materials in molecular terms and explores how nature produces these molecules and how we can act on nature to modify the materials to increase their beneficial properties. It also traces how lipids are processed, from the harvesting of crops to the appearance of the oils and fats in different products in the supermarket. The author discusses the importance of minor products present in the fats that we consume. This book examines the chemical and biological syntheses as well as the physical, chemical, and nutritional properties of lipids. It also describes analytical techniques used and demonstrates the independent and comparative analysis of various types of oils and fats.
Chemistry of Oils and Fats: Sources, Composition, Properties and Uses provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers, and nutritionists.
Table of Contents
Oils and fats: sources and constituents
Introduction
Specifications
Major oils and fats
Minor vegetable oils
Animal Fats
Major and Minor Components
Oils and Fats in the Market Place
Extraction, refining and processing
Extraction
Refining
Processing
Structure of fatty acids and lipids
Introduction
Fatty-acid Nomenclature
Fatty Acids - Main Structural Features
Saturated Acids
Monoene Acids
Methylene-interrupted Polyene Acids
Other Unsaturated Acids
Branched Chain and Cyclic Acids
Oxygenated Acids
Halogenated Fatty Acids
Introduction to Lipid Structure
Acylglycerols
Wax Esters
Glycosyldiacylglycerols
Phospholipids
Ether Lipids
Sphingolipids
Chemical and Biological Synthesis of Fatty Acids and Lipids
Fatty Acid Synthesis
Acylglycerol Synthesis
Phospolipid Synthesis
Shingolipid Synthesis
Fatty-acid Biosynthesis
Lipid Biosynthesis
Isolation Procedures
Analytical Procedures
Introduction
Classical Analytical Procedures
Present-day analytical Techniques
Lipid Analysis
Physical Properties
Polymorphism, Crystal Structure and Melting Point
Spectroscopic Properties
Other Physical Properties
Chemical Properties Related to Unsaturated Centers
Hydrogenation
Oxidation Through Reaction with Oxygen
Biological Oxidation
Other Oxidation Reactions
Halogenation
Stereomutation
Metathesis
Double Bond Migration and Cyclization
Dimerization
Neighboring Group Participation
Friedel-Crafts Acylation and Related Reactions
Chemical Properties Related to the Carboxyl Group
Introduction
Hydrolysis
Esterification
Acid Chlorides, Acid Anhdrides, and Ketene Dimers
Peroxy Acids and Esters
Long-Chain Alcohols
Acetals/ketals and Orthoesters
Nitrogen-containing Compounds
Sulfonation and other Reactions at the Alpha position
Barton Reaction
Nutritional properties
Dietary Fat - Sources and Composition
Digestion, Absorption, and Transport
Essential Fatty Acids
Recommendations of Dietary Intake
Cholesterol and Phytosterols
Conjugated Linoleic Acid
Role of Fats in Health and Disease
Functional Foods
Edible Uses of Oils and Fats
Spreads: Butter and Ghee
Spreads: Margarine and Vanspati
Baking fats, doughs, and shortenings
Frying Oils and Fats
Salad Oils, Mayonnaise and dSalad Cream and French Dressings
Chocolate and Confectionery Fats
Ice Cream
Incorporation of Vegetable Oils into Dairy Products
Edible Coatings and Spray Processing
Emulsifying Agents
Non-edible uses of oils and fats
Introduction
Basic Oleochemicals
Surfactants
Personal Care Products
Lubricants
Biodiesel
Glycerol
Dibasic Acids
Dimers, Isostearic Acid, Estolides, Guerbet Alcohols, and Acids
Oleochemicals from Castor Oil
Surface Coatings and Inks
Epoxides, Hydroxy Acids, Polyurethanes
Index
* All chapters contain Bibliography and References
- Volume
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ISBN 9781405116268
Description
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
1. Oils and fats: sources and constituents. 2. Extraction, refining and processing.
3. Structure of fatty acids and lipids.
4. Chemical and biological synthesis of fatty acids and lipids.
5. Analytical procedures.
6. Physical properties.
7. Chemical properties related to unsaturated centres.
8. Chemical properties related to the carboxyl group.
9. Nutritional properties.
10. Edible uses of oils and fats.
11. Non-edible uses of oils and fats.
ReferencesIndex
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