Specialty Oils and Fats in Food and Nutrition Properties, Processing and Applications Woodhead Publishing Series in Food Science, Technology and Nutrition Series

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.

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

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

11. Speciality oils and fats in ice cream

Kevin Smith

12. Infant formulae

13. Utilising the bioactive contents of specialty oils and fats

R&D managers and product development personnel working in sectors using fats and oils such as confectionery, margarines and ice cream. It is a particularly useful reference point for companies reformulating their products or developing new products to alter the fat content as well as academics with a research interest in the area (lipid scientists, food scientists).

• Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan
• Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more
• Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery