Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods. To address the issues of processing and nutrition in a focused and coordinated manner, the book is co–written by three authors with strong expertise in lipid chemistry, processing and nutrition who are in the forefront of the current issues of bioactive lipids as they apply to foods. The book will be of interest to anybody involved in oil processing and food formulations, from students taking lipids courses in universities to nutritionists dealing with diet requirements and food labeling to food chemists using lipids and nutrigenomics to design new food formulations. Processing and Nutrition of Fats and O ils presents comprehensive and coordinated information on oils and fat properties as they relate to foods, ensuring a thorough understanding of the nature of fats and the roles they play in our food supply.

1 Current trends in the consumption of fats and foods 1 1.1 Introduction 1 1.2 Production trends of fats and oils 2 1.3 Fat consumption trends 4 1.4 Fats and nutrients 5 1.5 Dietary fat intake trends 7 1.6 Trends in healthy fats and foods 9 1.7 Future trends 11 References 14 2 Chemical and physical properties of lipids 17 2.1 Introduction 17 2.2 Classification of lipids 17 2.3 Lipid class characteristics 18 2.4 Chemical properties of lipids 31 2.5 Physical properties of lipids 34 References 37 3 Biochemical and bioactive properties of fats and oils 39 3.1 Introduction 39 3.2 Composition and properties of edible fats and oils 39 3.3 Fatty acid metabolism and utilization 43 3.4 Health effects of common fatty acids 47 3.5 Special dietary fatty acids and their health effects 51 3.6 Minor components of fats and oils 53 References 57 4 Nutraceutical and functional properties of specialty lipids 65 4.1 Introduction 65 4.2 Specialty oils and fatty acids and their nutraceutical applications 66 4.3 Fractionated lipids and cocoa butter substitutes 70 4.4 Structured triacylglycerols 71 4.5 Structured lipids and phospholipids 73 4.6 Low calorie fat and oil substitutes 73 4.7 Plant sterol and stanol preparations 75 4.8 Lipid–soluble vitamins 75 4.9 Other specialty lipids in fats and oils 76 References 77 5 Current processing techniques for fats and oils 83 5.1 Introduction 83 5.2 Production of edible oils 85 5.3 Processing of vegetable oils 91 5.4 Types of oil products 102 References 106 6 Processing of oils for functional and nutritional applications 109 6.1 Introduction 109 6.2 Extraction of bioactive lipids 109 6.3 Concentration of bioactive lipids 111 6.4 Microencapsulation, emulsions, and nanoparticles 115 6.5 Stabilization of bioactive lipids 118 References 120 7 Modified oils—synthesis and applications of structured lipids and phospholipids 125 7.1 Introduction 125 7.2 Interesterification 125 7.3 Structured lipids 127 7.4 Structured phospholipids 130 7.5 Crystallization 132 7.6 Conclusions 133 References 133 8 New developments in micronutrients and lipids 137 8.1 Introduction 137 8.2 Micronutrients 138 8.3 Lipids as micronutrients 141 8.4 Micronutrients and metabolic oxidation 144 References 149 9 Role of antioxidants in the human diet and effects of food processing 155 9.1 Introduction 155 9.2 Basic chemistry of oxidation reactions in foods 155 9.3 Generation of free radicals and reactive oxygen species during food processing and storage 164 9.4 Antioxidant changes and roles during food processing 168 References 170 10 Nutrigenomics and lipids in the human diet 175 10.1 Introduction 175 10.2 Effects of dietary lipids on gene transcription 176 10.3 Nutrigenomics and obesity 181 10.4 Conclusions 185 References 185 11 Role of lipids and essential fatty acids in the infant diet 191 11.1 Introduction 191 11.2 Nutrition requirements for infants 192 11.3 Lipids in infant development 193 11.4 Essential fatty acids in the infant diet 196 11.5 Essential fatty acids in cognitive and visual development 198 11.6 Other lipids in infant development 200 11.7 Conclusions 201 References 201 12 Formulation of foods with bioactive and functional lipids 207 12.1 Introduction 207 12.2 Plant sterols and stanols 208 12.3 Diacylglycerols 210 12.4 Omega–3 fatty acids 210 12.5 Conjugated linoleic acid 211 12.6 Lorenzo’s oil 212 12.7 Lipid–soluble vitamins 214 12.8 Coenzyme Q10 216 12.9 Conclusions 216 References 218 13 Cosmetic and pharmaceutical properties of fats and oils 223 13.1 Introduction 223 13.2 Bioactive lipids and health 224 13.3 Lipids in drug delivery 227 13.4 Lipids in cosmetic applications 233 13.5 Quality of lipids in pharmaceutical and cosmetic applications 237 References 239 14 Labeling and health claims of fats and oils in foods 245 14.1 Introduction 245 14.2 Food labeling 245 14.3 Health and nutrition claims in food labeling 248 14.4 Health and nutrition claims in countries other than the United States 252 14.5 Conclusions and future trends 254 References 255 Index 257

Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX. Afaf Kamal–Eldin, Ph.D. is Professor at United Arab Emirates University, Department of Food Science.