Processing and Nutrition of Fats and Oil

271 Pages·2016·2.13 MB·english

by  Ernesto M. Hernandez

Processing and Nutrition
of Fats and Oils
Ernesto M. Hernandez
and Afaf Kamal-Eldin
Press

Processing and Nutrition
of Fats and Oils
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Processing and Nutrition
of Fats and Oils
ErnestoM.Hernandez
OmegaProtein,Inc.,Houston,Texas,USA
AfafKamal-Eldin
UnitedArabEmiratesUniversity,Al-Ain,UAE
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LibraryofCongressCataloging-in-PublicationData
Hernandez,ErnestoM.,1955–author.
Processingandnutritionoffatsandoils/ErnestoM.HernandezandAfafKamal-Eldin.
pagescm
Includesbibliographicalreferencesandindex.
ISBN978-0-8138-2767-4(cloth)
1.Oilsandfats–Biotechnology. 2.Lipidsinnutrition. I.Kamal-Eldin,Afaf,author. II.Title.
TP248.65.L57H472013
664(cid:3).3–dc23
2013016035
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprintmaynotbe
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1 2013
Titles in the IFT Press series
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(cid:2) J.Topp,M.MicheleFoley,J.C.Huang,andWitoonPrinyawiwatkul)
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(cid:2) erzer,PabloJuliano,PeterRoupas,andCornelisVersteeg)
Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J.
(cid:2) Doona,FlorenceE.Feeherry,andRobertB.Gravani)
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(cid:2) Juliano,PeterRoupasandCornelisVersteeg)
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NonthermalProcessingTechnologiesforFood(HowardQ.Zhang,GustavoV.Barbosa-C
(cid:2) a´novas,V.M.Balasubramaniam,C.PatrickDunne,DanielF.Farkas,andJamesT.C.Yuan)
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PracticalEthicsforFoodProfessionals:EthicsinResearch,EducationandtheWorkplace
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Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto,
(cid:2) JessicaWalden,andKathrynSchuett)
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vi
(cid:2)
ResistantStarch:Sources,ApplicationsandHealthBenefits(Yong-ChengShiandClod-
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(cid:2) ThermalProcessingofFoods:ControlandAutomation(K.P.Sandeep)
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WaterActivityinFoods:FundamentalsandApplications(GustavoV.Barbosa-Ca´novas,
(cid:2) AnthonyJ.FontanaJr.,ShellyJ.Schmidt,andTheodoreP.Labuza)
Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J.
Huth)
Contents
1 Currenttrendsintheconsumptionoffatsandfoods 1
1.1 Introduction 1
1.2 Productiontrendsoffatsandoils 2
1.3 Fatconsumptiontrends 4
1.4 Fatsandnutrients 5
1.5 Dietaryfatintaketrends 7
1.6 Trendsinhealthyfatsandfoods 9
1.7 Futuretrends 11
References 14
2 Chemicalandphysicalpropertiesoflipids 17
2.1 Introduction 17
2.2 Classificationoflipids 17
2.3 Lipidclasscharacteristics 18
2.4 Chemicalpropertiesoflipids 31
2.5 Physicalpropertiesoflipids 34
References 37
3 Biochemicalandbioactivepropertiesoffatsandoils 39
3.1 Introduction 39
3.2 Compositionandpropertiesofediblefatsandoils 39
3.3 Fattyacidmetabolismandutilization 43
3.4 Healtheffectsofcommonfattyacids 47
3.5 Specialdietaryfattyacidsandtheirhealtheffects 51
3.6 Minorcomponentsoffatsandoils 53
References 57
4 Nutraceuticalandfunctionalpropertiesofspecialtylipids 65
4.1 Introduction 65
4.2 Specialtyoilsandfattyacidsandtheirnutraceuticalapplications 66
4.3 Fractionatedlipidsandcocoabuttersubstitutes 70
4.4 Structuredtriacylglycerols 71
4.5 Structuredlipidsandphospholipids 73
4.6 Lowcaloriefatandoilsubstitutes 73
viii Contents
4.7 Plantsterolandstanolpreparations 75
4.8 Lipid-solublevitamins 75
4.9 Otherspecialtylipidsinfatsandoils 76
References 77
5 Currentprocessingtechniquesforfatsandoils 83
5.1 Introduction 83
5.2 Productionofedibleoils 85
5.3 Processingofvegetableoils 91
5.4 Typesofoilproducts 102
References 106
6 Processingofoilsforfunctionalandnutritionalapplications 109
6.1 Introduction 109
6.2 Extractionofbioactivelipids 109
6.3 Concentrationofbioactivelipids 111
6.4 Microencapsulation,emulsions,andnanoparticles 115
6.5 Stabilizationofbioactivelipids 118
References 120
7 Modifiedoils—synthesisandapplicationsofstructuredlipids
andphospholipids 125
7.1 Introduction 125
7.2 Interesterification 125
7.3 Structuredlipids 127
7.4 Structuredphospholipids 130
7.5 Crystallization 132
7.6 Conclusions 133
References 133
8 Newdevelopmentsinmicronutrientsandlipids 137
8.1 Introduction 137
8.2 Micronutrients 138
8.3 Lipidsasmicronutrients 141
8.4 Micronutrientsandmetabolicoxidation 144
References 149
9 Roleofantioxidantsinthehumandietandeffectsof
foodprocessing 155
9.1 Introduction 155
9.2 Basicchemistryofoxidationreactionsinfoods 155