Lipid Technologies and Applications

Abstract

Introduction: fatty acids and lipid structure major sources of lipids phospholipids lipids and nutrition. Processing: extraction of lipids from natural sources refining oil storage, transport, and handling fractionation interesterification of oils and fats hydrogenation of edible oils - technology and applications. Food emulsions: butter, margarine, spread, and baking fats ice cream cream alternatives. Nonaqueous foods: ghee, vanaspati, and special applications of fats in India chocolate and confectionery fats frying oils and salad oils. Special food applications: edible coating and film barriers spray processing of fat-containing foodstuffs - spray drying and cooling low calorie fats food emulsifiers lipid emulsions for intravenous nutrition and drug delivery the role of lipids in animal feeds. Nonfood uses: anionic detergents cationic surfactants nonionic surfactants lipids - their use in personal care products the use of oils and fatty acids in paints and surface coatings lubricants epoxidized oils bio-fuels products from castor oil.