Index page for: Lipid Technologies and Applications

Table of Contents 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.