Specialty Oils and Fats in Food and Nutrition

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 is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.

Inhalt
Introduction Geoff Talbot Part I: Properties and processing of specialty oils and fats 1. Olive oil: properties and processing for use in food Dimitrios Boskou 2. Hemp and flax seed oil: properties and applications for use in food Nurhan Dunford 3. Tree nut oils: properties and processing for use in food Ronald B. Pegg & Yi Gong 4. Tropical exotic oils: properties and processing for use in food Geoff Talbot 5. Shea butter: properties and processing for use in food Peter Lovett 6. Algal Oils: Properties and Processing for use in foods and supplements Robert Winwood 7. Specialty/GM vegetable oils: properties and applications in food (rape, sunflower, soybean) Asim Syed 8. Structured triglycerides: properties and processing for use in food Kevin Smith Part II: Applications of specialty oils and fats in foods and nutraceuticals 9. Speciality oils and fats in confectionery Geoff Talbot 10. Speciality oils and fats in margarines and low fat spreads Ian Norton, Marcela Arellano & Paul Smith 11. Speciality oils and fats in ice cream Kevin Smith 12. Infant formulae Randolph Happe & Luisa Gambelli 13. Utilising the bioactive contents of specialty oils and fats Ronald B. Pegg & Adrian L. Kerrihard

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