Lipid Technologies and Applications

Content: Cover
 Half Title
 Title Page
 Copyright Page
 Table of Contents
 Preface
 Contributors
 Part I: Introduction
 1: Fatty Acids and Lipids Structure
 2: Major Sources of Lipids
 3: Phospholipids
 4: Lipids and Nutrition
 Part II: Processing
 5: Extraction of Lipids from Natural Sources
 6: Refining
 7: Oil Storage, Transport, and Handling
 8: Fractionation
 9: Interesterification of Oils and Fats
 10: Hydrogenation of Edible Oils: Technology and Applications
 Part III: Food Emulsions
 11: Butter, Margarine, Spreads, and Baking Fats
 12: Ice Cream
 13: Cream Alternatives Part IV: Nonaqueous Foods14: Ghee, Vanaspati, and Special Fats in India
 15: Chocolate and Confectionery Fats
 16: Frying Oils and Salad Oils
 Part V: Special Food Applications
 17: Edible Coatings and Film Barriers
 18: Spray Processing of Fat-Containing Foodstuffs: Spray Drying and Cooling
 19: Low Calorie Fats
 20: Food Emulsifiers
 21: Lipid Emulsions for Intravenous Nutrition and Drug Delivery
 22: The Role of Lipids in Animal Feeds
 Part VI: Nonfood Uses
 23: Anionic Detergents
 24: Cationic Surfactants
 25: Nonionic Surfactants
 26: Lipids: Their Use in Personal Care Products 27: The Use of Oils and Fatty Acids in Paints and Surface Coatings28: Lubricants
 29: Epoxidized Oils
 30: BioFuels
 31: Products from Castor Oil: Past, Present, and Future
 Index