Index page for: Structured and Modified Lipids

Table of Contents Why are structured lipids and new lipid sources required?, procedure used for lipid modification, methods of protection -especially against oxidative deterioration - of products of increasing quality and value, specialty vegetable oils containing gamma linolenic acid and stearidonic acid, palm oil, vegetable oils with fatty acid composition changed by plant breeding or by genetic modification, minor oils, specialty oils and super-refined oils, structured triacyglycerols, phospholipids, sources, functions and analysis of conjugated linoleic acid and its metabolites, improvement of the nutritional and physicochemical properties of milk fat, fish oils as a source of important PUFA, micro-organisms as a source of polyunsaturated fatty acids, cocoa butter and cocoa butter equivalents, spreads, infant formulas, achieving optimal fatty acid intakes through manufactured foods, reduced energy lipids, zero energy fat-like substances - olestra, uses of structured lipids in Japan.