Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils......Page 3
Contents......Page 9
1.1 INTRODUCTION......Page 13
1.2 PRODUCTION TRENDS OF FATS AND OILS......Page 14
1.3 FAT CONSUMPTION TRENDS......Page 16
1.4 FATS AND NUTRIENTS......Page 17
1.5 DIETARY FAT INTAKE TRENDS......Page 19
1.6 TRENDS IN HEALTHY FATS AND FOODS......Page 21
1.7 FUTURE TRENDS......Page 23
REFERENCES......Page 26
2.2 CLASSIFICATION OF LIPIDS......Page 29
2.3.1 Fatty acyls (FA)......Page 30
2.3.2 Glycerolipids (GL)......Page 34
2.3.3 Glycerophospholipids (GP)......Page 35
2.3.4 Sphingolipids (SP)......Page 37
2.3.6 Prenol lipids (PR)......Page 38
2.3.7 Saccharolipids (SL)......Page 40
2.3.8 Polyketides (PK)......Page 42
2.4 CHEMICAL PROPERTIES OF LIPIDS......Page 43
2.5 PHYSICAL PROPERTIES OF LIPIDS......Page 46
REFERENCES......Page 49
3.2 COMPOSITION AND PROPERTIES OF EDIBLE FATS AND OILS......Page 51
3.3.1 Digestion, absorption, and transport......Page 55
3.3.2 Synthesis and oxidation of fatty acids and triacylglycerols......Page 56
3.3.4 Polyunsaturated fatty acids and synthesis of eicosanoids......Page 57
3.4.1 Obesity and diabetes......Page 59
3.4.2 Cardiovascular disease......Page 60
3.4.3 Cancer......Page 62
3.5.2 Conjugated linoleic acids (CLA)......Page 63
3.6.1 Cholesterol and phytosterols......Page 65
3.6.2 Tocopherols and tocotrienols......Page 66
REFERENCES......Page 69
4.1 INTRODUCTION......Page 77
4.2.2 Erucic acid......Page 78
4.2.3 Omega-3 fatty acids (ALA, EPA, and DHA)......Page 79
4.2.5 Conjugated linoleic acids (CLA)......Page 80
4.2.8 Palmitoleic acid......Page 81
4.3 FRACTIONATED LIPIDS AND COCOA BUTTER SUBSTITUTES......Page 82
4.4 STRUCTURED TRIACYLGLYCEROLS......Page 83
4.6 LOW CALORIE FAT AND OIL SUBSTITUTES......Page 85
4.8 LIPID-SOLUBLE VITAMINS......Page 87
4.9 OTHER SPECIALTY LIPIDS IN FATS AND OILS......Page 88
REFERENCES......Page 89
5.1 INTRODUCTION......Page 95
5.2.1 Solvent extraction......Page 97
5.2.2 Pressing......Page 100
5.2.3 Chemical reactions in triglycerides......Page 102
5.3 PROCESSING OF VEGETABLE OILS......Page 103
5.3.1 Degumming......Page 105
5.3.2 Caustic refining......Page 106
5.3.3 Bleaching of edible oils......Page 107
5.3.4 Deodorization of vegetable oils......Page 109
5.3.6 Fractionation......Page 111
5.3.7 Hydrogenation......Page 112
5.4 TYPES OF OIL PRODUCTS......Page 114
5.4.2 Liquid oils......Page 115
5.4.3 Solid fats......Page 116
REFERENCES......Page 118
6.2 EXTRACTION OF BIOACTIVE LIPIDS......Page 121
6.2.1 Supercritical extraction......Page 122
6.3.1 Short-path distillation......Page 123
6.3.3 Urea crystallization......Page 125
6.3.4 Chromatography......Page 126
6.4 MICROENCAPSULATION, EMULSIONS, AND NANOPARTICLES......Page 127
6.4.2 Microencapsulation......Page 128
6.4.3 Nanoparticles......Page 129
6.5 STABILIZATION OF BIOACTIVE LIPIDS......Page 130
6.5.1 Stable lipid blends......Page 131
REFERENCES......Page 132
7.2 INTERESTERIFICATION......Page 137
7.2.1 Chemical interesterification......Page 138
7.3 STRUCTURED LIPIDS......Page 139
7.4 STRUCTURED PHOSPHOLIPIDS......Page 142
7.5 CRYSTALLIZATION......Page 144
REFERENCES......Page 145
8.1 INTRODUCTION......Page 149
8.2 MICRONUTRIENTS......Page 150
8.3 LIPIDS AS MICRONUTRIENTS......Page 153
8.4 MICRONUTRIENTS AND METABOLIC OXIDATION......Page 156
8.4.1 Metabolic oxidation reactions......Page 157
8.4.2 Antioxidants and disease prevention......Page 158
REFERENCES......Page 161
9.2.1 Oxidation of food lipids......Page 167
9.2.2 Oxidation of proteins, peptides, and amino acids......Page 172
9.2.3 Inhibition of oxidation reactions by antioxidants......Page 174
9.3.1 Cereal products......Page 176
9.3.2 Milk products......Page 177
9.3.3 Warmed-over flavor in meat......Page 179
9.4 ANTIOXIDANT CHANGES AND ROLES DURING FOOD PROCESSING......Page 180
9.4.1 Role of antioxidants in the human diet......Page 181
REFERENCES......Page 182
10.1 INTRODUCTION......Page 187
10.2 EFFECTS OF DIETARY LIPIDS ON GENE TRANSCRIPTION......Page 188
10.2.1 Peroxisome proliferator-activated receptors (PPARs)......Page 189
10.2.2 Sterol regulatory element binding proteins (SREBPs)......Page 191
10.2.4 Farnesoid X receptor (FXR)......Page 192
10.3 NUTRIGENOMICS AND OBESITY......Page 193
REFERENCES......Page 197
11.1 INTRODUCTION......Page 203
11.2 NUTRITION REQUIREMENTS FOR INFANTS......Page 204
11.3 LIPIDS IN INFANT DEVELOPMENT......Page 205
11.4 ESSENTIAL FATTY ACIDS IN THE INFANT DIET......Page 208
11.5 ESSENTIAL FATTY ACIDS IN COGNITIVE AND VISUAL DEVELOPMENT......Page 210
11.6 OTHER LIPIDS IN INFANT DEVELOPMENT......Page 212
REFERENCES......Page 213
12.1 INTRODUCTION......Page 219
12.2 PLANT STEROLS AND STANOLS......Page 220
12.4 OMEGA-3 FATTY ACIDS......Page 222
12.5 CONJUGATED LINOLEIC ACID......Page 223
12.6 LORENZO’S OIL......Page 224
12.7 LIPID-SOLUBLE VITAMINS......Page 226
12.9 CONCLUSIONS......Page 228
REFERENCES......Page 230
13.1 INTRODUCTION......Page 235
13.2 BIOACTIVE LIPIDS AND HEALTH......Page 236
13.3 LIPIDS IN DRUG DELIVERY......Page 239
13.3.1 Lipids in transdermal applications......Page 240
13.3.2 Oral and parenteral drug delivery......Page 243
13.4 LIPIDS IN COSMETIC APPLICATIONS......Page 245
13.5 QUALITY OF LIPIDS IN PHARMACEUTICAL AND COSMETIC APPLICATIONS......Page 249
13.5.1 Specifications for oil quality......Page 250
REFERENCES......Page 251
14.2 FOOD LABELING......Page 257
14.3.1 Labeling of fats and cholesterol in foods......Page 260
14.3.2 Health claims in food labeling......Page 261
14.4 HEALTH AND NUTRITION CLAIMS IN COUNTRIES OTHER THAN THE UNITED STATES......Page 264
14.5 CONCLUSIONS AND FUTURE TRENDS......Page 266
REFERENCES......Page 267
Index......Page 269