Description
The recent surge in interest in lipid technology has been caused by the need to develop new sources of lipids as conventional ones are depleted. It is also caused by advances in biotechnology and by changes in consumer preference – particularly in the West – away from animal fats for perceived health reasons. This practical book comprehensively reviews methods of improving oil characteristics from existing sources, and the technology and advantages of developing under-utilised sources. The transatlantic team of authors concisely discusses subjects including the improvement and re-use of oil in commercial frying operations; biotechnology and genetic engineering; use of marine oil; the advantages of polyunsaturated fatty acids and phospholipids; lipid nutrition, cholesterol, saturated and unsaturated Omega 3 types; new sources such as babassu, cuphea, Chinese tallow tree, pumpkin seed oil and water melon seed oil. This book should be of interest to food technologists and chemists in food and ingredient companies; organic and biochemists in academia; nutritionists.
