1st Edition

Handbook of Functional Lipids

Edited By Casimir C. Akoh Copyright 2006
    544 Pages 81 B/W Illustrations
    by CRC Press

    Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now.

    The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.

    These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

    ISOLATION, PRODUCTION, AND CONCENTRATION OF FUNCTIONAL LIPIDS
    Functional Lipids within the Global Functional Food and Nutraceutical Sector, Kelley C. Fitzpatrick and N.A. Michael
    Eskin
    Microbial Production of ?-Linolenic Acid, Colin Ratledge
    Gamma-Linolenic Acid: Purification and Functionality, Udaya N.
    Wanasundara, P.K. Janitha, and P.D. Wanasundara
    Purification of Free Fatty Acids via Urea Inclusion Compounds,
    Douglas G. Hayes
    Solvent Extraction to Obtain Edible Oil Products, Phillip J.
    Wakelyn and Peter J. Wan

    LIPIDS FOR FOOD FUNCTIONALITY
    Physical Properties of Fats and Oils, Amanda J. Wright and
    Alejandro G. Marangoni
    Beyond Hard Spheres: The Functional Role of Lipids in Food
    Emulsions, John Coupland
    Medium-Chain Triglycerides, Jenifer Heydinger Galante and
    Richard T. Tenore
    Frying Lipids, Sérgio D. Segall and William E. Artz
    Trans Fatty Acids and Trans-free Lipids, Oi-Ming Lai and Seong-
    Koon Lo
    Clinical Benefits of a Structured Lipid (Betapol) in Infant Formula,
    Marianne O'Shea, Jeanet Gerritsen, and Inge Mohede
    Cocoa Butter, Cocoa Butter Equivalents and Cocoa Butter
    Substitutes, Vijai K.S. Shukla

    LIPIDS WITH HEALTH AND NUTRITIONAL FUNCTIONALITY
    Marine Lipids and Omega-3 Fatty Acids, R.G. Ackman
    Nutraceuticals, Aging, and Food Oxidation, JaeHwan Lee and
    David B. Min
    Dietary Lipids: Metabolism and Physiological Functions, A.
    Christophe
    CLA in Human Nutrition and Health - Human Studies, Yong Li
    and Bruce A. Watkins
    Fortified Foods - A Way to Correct Low Intakes of EPA and
    DHA, Reto Muggli
    Phytosterols and Human Health, Vivienne V. Yankah
    Clinical Studies with Structured Triacylglycerols, Trine Porsgaard

    ROLE OF BIOTECHNOLOGY AND MARKET POTENTIAL FOR FUNCTIONAL LIPIDS
    Enzymatic Modification of Lipids for Functional Foods and
    Nutraceuticals, Yuji Shimada
    Application of Structured Lipids in Emulsions, Hannah T. Osborn-
    Barnes and Casimir C. Akoh
    Potential Market for Functional Lipids, Suk Hoo Yoon
    Structured Lipids Production, Jeung-Hee Lee and Ki-Teak Lee

    INDEX

    Biography

    Casimir C. Akoh