Infodoc : Sciences, Techniques et Culture

Chapter 1 The Chemical Nature of Lipids
1.1 Fatty acids
1.2 Triacylglycerols
1.3 Ester waxes
1.4 Phospholipids
1.5 Sterols and sterol esters
1.6 Tocols
1. 7 Hydrocarbons
Chapter 2 The Major Sources of Oils and Fats
2.1 Introduction
2.2 Animal fats (butter, lard, tallow, chicken fat, and fish oils)
2.3 Cocoa butter and cocoa butter alternatives
2.4 Lauric oils (coconut, palm kernel)
2.5 Olive oil

Chapter 1 The Chemical Nature of Lipids
1.1 Fatty acids
1.2 Triacylglycerols
1.3 Ester waxes
1.4 Phospholipids
1.5 Sterols and sterol esters
1.6 Tocols
1. 7 Hydrocarbons
Chapter 2 The Major Sources of Oils and Fats
2.1 Introduction
2.2 Animal fats (butter, lard, tallow, chicken fat, and fish oils)
2.3 Cocoa butter and cocoa butter alternatives
2.4 Lauric oils (coconut, palm kernel)
2.5 Olive oil
2.6 Palm oil
2.7 Rapeseed (canola) oil
2.8 Soybean oil
2.9 Sunflower seed oil
2.10 Other vegetable oils
2.11 Single cell oils
Chapter 3 Extraction, Refining, and Modification Processes
3.1 Extraction
3.2 Refining
3.3 Modification processes
3.4 Blending
3.5 Fractionation including winterisation and dewaxing
3.6 Hydrogenation
3.7 Interesterification using a chemical catalyst
3.8 Interesterification using an enzymatic cataIyst
3.9 Domestication of wild crops
3.10 Oilseeds modified by conventional seed breeding or by genetic engineering
3.11 Animal fats modified through nutritional changes
Chapter 4 Analytical Parameters
4.1 Introduction
4.2 Oil content
4.3 Unsaturation - iodine value
4.4 Saponification - free acids, sap value
4.5 Melting behaviour, solid fat content, low temperature properties
4.6 Oxidation - peroxide value, anisidine value, stability, shelf life, stability trials, taste panels
4.7 Gas chromatography
4.8 Near-infrared and Fourier transform infrared spectroscopy
4.9 1H NMR spectroscopy
4.10 13C NMR and 31p NMR spectroscopy
4.11 Mass spectrometry
Chapter 5 Physical Properties
5.1 Polymorphism, crystal structure, and melting point
5.2 Alkanoic and alkenoic acids
5.3 Glycerol esters
5.4 Ultraviolet spectroscopy
5.5 IR and Raman spectroscopy
5.6 Nuclear magnetic resonance spectroscopy
5.7 Mass spectrometry
5.8 Density
5.9 Viscosity
5.10 Refractive index
5.11 Solubility of gases in oils
5.12 Other physical properties
Chapter 6 Chemical Properties
6.1 Hydrogenation
6.2 Atmospheric oxidation
6.3 Thermal changes
6.4 Reactions of the carboxyljester function
Chapter 7 Nutritional Properties
7.1 Introduction
7.2 EFA and fatty acid metabolism
7.3 De nova synthesis of saturated acids
7.4 Desaturation and elongation in plant systems
7.5 Desaturation and elongation in animal systems
7.6 Antioxidants
7.7 Cholesterol and phytosterols
7.8 Conjugated linoleic acid
7.9 Diacyglycerols
7.10 Recommended intake of fats and of fatty acids
7.11 Role of fats in health and disease
7.12 Obesity
7.13 Coronary heart disease
7.14 Diabetes
7.15 Inflammatory diseases
7.16 Psychiatrie disorders
7.17 Cancer
Chapter 8 Major Edible Uses of Oils and Fats
8.1 Introduction
8.2 Spreads - butter and ghee
8.3 Spreads - margarine, vanaspati, and flavoured spreads
8.4 Baking fats and shortenings
8.5 Frying oils and fats
8.6 Salad oils, mayonnaise and salad cream, French dressing
8.7 Chocolate and confectionery fats
8.8 Ice cream
8.9 Incorporation of vegetable fats into dairy products
8.10 Edible coatings
8.11 Emulsifying agents
8.12 Functional foods
8.13 Appetite suppressants
References and Further Reading
Useful Websites
Index