Modifying Lipids for Use in Food

by Frank D. Gunstone

Any oil or fat should have the optimum physical, chemical, and nutritional properties dictated by its end use. Modification of natural fats and oils is therefore important to improve the quality of lipids for use in foods. When lipids are modified, though, compromises have to be made as the physical, chemical and nutritional properties of lipids are not always mutually compatible and this provides an important challenge for food technologists. Edited by an eminent specialist, this collection shows how these challenges have been met in the past, how they are being met today, and how they may be met in the future.

624 pages, ebook

First published January 1, 2006