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Professional Lipids Resource
from C.H.I.P.S.

Physical Properties of Lipids
edited by Alejandro G. Marangoni

This practical guide provides in-depth coverage of the physical properties of fats and oils, including surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

It not only identifies the relationship between lipid structure, processing conditions, and resulting macroscopic properties for the development of novel food products, it also contains current research in areas such as hydrogenation, interesterification, deodorization, and fat fractionation.

Physical Properties of Lipids

  • presents novel methods to model the crystallization behavior, structure, and mechanical properties of lipid networks
  • discusses the use of spectroscopic techniques to determine microviscosity and structural order in lipid systems
  • offers recent techniques to formulate emulsifiers in low-fat spreads
  • examines the effects of blending and chemical and enzymatic interesterification on the properties of fats and oil
  • includes a broad overview of the texture of fats
  • highlights the use of fat crystals in the stabilization of emulsions

This is a comprehensive and timely source for food scientists and technologists; food, flavor, enzyme, and lipid technologists; physical, surface, and colloid chemists; nutritional and chemical engineers; biochemists; microbiologists; and toxicologists; and for students in these disciplines.

Contents:

  1. Crystallization

    • Modeling Crystallization Kinetics of Triacylglycerols
    • Fat Crystallization in O/W Emulsions Controlled by Hydrophobic Emulsifier Additives

  2. Structure-Rheology-Texture Relationships in Fats

    • Structure and Mechanical Properties of Fat Crystal Networks
    • Static Crystallization Behavior of Cocoa Butter and Its Relationship to Network Microstructure
    • The Effect of Minor Components on Milkfat Crystallization, Microstructure, and Rheological Properties
    • Steady-State Fluorescence Polarization Spectroscopy as a Tool to Determine Microviscosity and Structural Order in Lipid Systems
    • Texture of Fats

  3. Emulsifiers

    • Fat Crystal Behavior in Food Emulsions
    • Food Emulsifiers: Structure–Reactivity Relationships, Design, and Applications

  4. Processing

    • Deodorization
    • Fractionation of Fats
    • Crystallization of Hydrogenated Sunflower Oil
    • The Effects of Interesterification on the Physical Properties of Fats

Index

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Physical Properties of Lipids
edited by Alejandro G. Marangoni and Suresh S. Narine

589 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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