Specialty oils and fats in food and nutrition properties processing and applications 1st Edition by Geoff Talbot 1782423761 9781782423768

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ISBN-10 :  1782423761 

ISBN-13 :  9781782423768

Author:  Geoff Talbot 

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label” functional foods and the emerging markets in “free-from” and specialist foods.

Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine.

Specialty oils and fats in food and nutrition properties processing and applications 1st Edition Table of contents:

Part One: Properties and processing of specialty oils and fats
1: Olive oil: Properties and processing for use in food
Abstract
1.1 Mediterranean world and the culture of the olive tree
1.2 Grades of olive oil: Definitions, standards, legislation
1.3 Composition of virgin olive oil
1.4 Properties of VOO and conventional methods for quality evaluation and authenticity
1.5 Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols
1.6 Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil
1.7 Factors affecting virgin olive oil composition, properties, quality, and nutritional value
1.8 Culinary applications
1.9 Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, and denomination of protected origin
1.10 Olive oils with protected denomination of origin (PDO)
1.11 Epilogue
2: Hemp and flaxseed oil: Properties and applications for use in food
Abstract
2.1 Hemp
2.2 Flax
2.3 Conclusions
3: Tree nut oils: Properties and processing for use in food
Abstract
3.1 Introduction
3.2 Production of tree nut oils
3.3 Compositional and nutritional properties of tree nut oils
3.4 Allergenicity of tree nut oils
3.5 Adulteration and authenticity
4: Tropical exotic oils: Properties and processing for use in food
Abstract
4.1 Introduction
4.2 Illipe butter
4.3 Sal oil
4.4 Kokum butter
4.5 Mango kernel oil
4.6 Pentadesma
4.7 Allanblackia
4.8 Aceituno
4.9 Mowrah
4.10 Chinese vegetable tallow and stillingia oil
4.11 Coconut oil
4.12 Babassu oil
4.13 Future trends
5: Shea butter: Properties and processing for use in food
Abstract
5.1 The shea tree of sub-Saharan Africa
5.2 International shea trade
5.3 International shea butter applications
5.4 Nutritional aspects of edible shea
5.5 Global shea demand
5.6 Summary
6: Algal oils: Properties and processing for use in foods and supplements
Abstract
Acknowledgments
6.1 Introduction
6.2 Enriching foods with marine omega-3 fatty acids
6.3 Strategies for developing omega-3 enriched functional foods
6.4 What are the benefits of using microalgae to produce food ingredients?
6.5 Selecting EPA and DHA producing microalgae
6.6 The difficulties of utilizing omega-3 fatty acids in new food product development
6.7 Delivering omega-3 fatty acids into food products: Stable algal oil forms and their use in the production environment
6.8 Regulatory approval of algal oil for use in foods and supplements
6.9 Future trends
6.10 Sources of further information and advice
7: Specialty/GM vegetable oils: Properties and applications in food (rapeseed, sunflower, soybean)
Abstract
Acknowledgments
7.1 Background
7.2 Introduction
7.3 Functions of fats in food
7.4 Fatty acid composition of common oils
7.5 Modified specialty oils
7.6 Descriptive sensory profiles of hi oleic oils versus their respective conventional oils
7.7 Case studies in foods applications of hi oleic oils
7.8 Conclusion
8: Structured triacylglycerols: Properties and processing for use in food
Abstract
8.1 Introduction
8.2 Interesterification
8.3 Cocoa butter equivalents
8.4 Low calorie fats
8.5 Nutrition and health
8.6 Future applications
8.7 Further sources of information
Part Two: Applications of specialty oils and fats in foods and nutraceuticals
9: Specialty oils and fats in confectionery
Abstract
9.1 Introduction
9.2 Cocoa butter
9.3 Use of tropical exotic oils (including derivatives of shea butter) in coatings
9.4 Use of tropical exotic oils (including shea butter) in fillings
9.5 Use of tree nut oils
9.6 Use of essential oils
9.7 Use of structured triglycerides
9.8 Future trends
10: Specialty oils and fats in margarines and low-fat spreads
Abstract
10.1 Introduction
10.2 Structure and properties of margarine and low-fat spreads
10.3 Fats and oils modification processes
10.4 Specialty oils in margarine and low-fat spreads
10.5 Future trends
10.6 Further reading
11: Specialty oils and fats in ice cream
Abstract
11.1 Introduction
11.2 Composition of ice cream and frozen deserts
11.3 Ice cream processing
11.4 Function of fat in ice cream
11.5 Ice cream coatings and inclusions
11.6 Specialty fats
11.7 Future trends
11.8 Further sources of information
12: Infant formula
Abstract
12.1 Introduction
12.2 History of infant formula: Past to present
12.3 Composition of the fat phase of infant formula
12.4 Nutritional aspects
12.5 Infant formula processing
12.6 Future outlook
13: Utilizing the bioactive contents of specialty oils and fats
Abstract
13.1 Introduction
13.2 Health-promoting omega-3s: DHA, EPA, and SDA
13.3 γ-Linolenic acid
13.4 Phytosterols
13.5 Squalene
13.6 Tocopherols

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