Handbook of Functional Lipids

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ISBN: 9780849321627 | 084932162X
Cover: Hardcover
Copyright: 7/18/2005

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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.

PART I Isolation, Production, and Concentration of Functional Lipids

Chapter 1 Functional Lipids within the Global Functional Food and Nutraceutical Sector

(16)

Kelley C. Fitzpatrick, N.A. Michael Eskin

1.1 Introduction

(1)

1.2 Functional Foods

(1)

1.2.1 United States

(1)

1.2.2 Japan

(1)

1.2.3 Europe

(1)

1.3 Dietary Supplements

(2)

1.3.1 United States

(1)

1.3.2 Canada

(1)

1.3.3 Europe

(1)

1.3.4 Japan

(1)

1.4 The Global Market

(1)

1.5 Macro Trends Affecting the Functional Food Industry

(2)

1.5.1 The Rising Cost of Health Care Related to Chronic Disease

(1)

1.5.2 The Role of Food in Prevention Strategies

(1)

1.5.3 Safety and Toxicology Aspects Related to Functional Foods and Nutraceuticals

(1)

1.5.4 Globalization of the Food Industry

(1)

1.6 United States

(2)

1.6.1 Market

(1)

1.6.2 Consumer Trends

(1)

1.6.3 Regulatory Review

(2)

1.7 European Union

(1)

1.7.1 Market

(1)

1.7.2 Consumer Trends

(1)

1.7.3 Regulatory Review

(1)

1.8 Japan

(1)

1.8.1 Market

(1)

1.8.2 Consumer Trends

(1)

1.8.3 Regulatory Review

(1)

1.9 Omega-3 Fatty Acids as Ingredients in Functional Foods and Nutraceuticals

(1)

1.10 The Functional Lipid Industry

(1)

1.11 Delivery Systems for Functional Lipids

(1)

1.12 World Recommendations for Omega-3 and -6 Fatty Acids

(1)

1.13 Safety

(1)

1.14 Conclusions

(1)

References

(2)

Chapter 2 Microbial Production of γ-Linolenic Acid

(28)

Colin Ratledge

2.1 Introduction

(1)

2.2 Single Cell Oils

(3)

2.2.1 Microbial Oils in General

(1)

2.2.2 The Oil Accumulation Process in Oleaginous Microorganisms

(2)

2.3 Commercial Aspects of SCO Production

(1)

2.4 Microbial Oils as a Source of γ-Linolenic Acid (GLA)

(15)

2.4.1 GLA: Sources and Applications

(1)

2.4.2 The Search for the "Best" GLA-Producing Fungus

(4)

2.4.3 Production of GLA-SCO

(1)

2.4.3.1 Problems with the First Product

(1)

2.4.3.2 Process Operations

(1)

2.4.3.3 Oil Extraction

(1)

2.4.3.4 Specifications of GLA-SCO, Safety Evaluation, and GRAS Status

(1)

2.4.3.5 Marketing

(1)

2.4.3.6 The Demise of the GLA-SCO Process: Competitors and Economics

(1)

2.5 Other Sources of Microbial GLA

(2)

2.6 A Future for a GLA-SCO?

(1)

Acknowledgments

(1)

References

(4)

Chapter 3 γ-Linolenic Acid:' Purification and Functionality

(30)

Udaya N. Wanasundara, Janitha P.D. Wanasundara

3.1 General Aspects and Occurrence

(4)

3.1.1 Sources of GLA

(2)

3.1.2 Biosynthesis of GLA

(1)

3.1.2.1 In Plants

(1)

3.1.2.2 In Mammals

(1)

3.2 Production and Purification

(6)

3.2.1 Extraction and Analysis

(1)

3.2.2 Concentration and Purification

(4)

3.2.3 Structured Lipids with GLA

(1)

3.3 Functions of GLA in Mammals

(2)

3.3.1 Metabolic Elongation of GLA

(1)

3.3.2 Metabolic Oxidation of DGLA

(1)

3.4 Relationship to Disease Prevention

(6)

3.4.1 Inflammatory Disorders and Related Conditions

(1)

3.4.1.1 Rheumatoid Arthritis

(1)

3.4.1.2 Atopic Eczema

(1)

3.4.2 Cardiovascular Disease

(1)

3.4.2.1 Modulation of Atherogenesis

(1)

3.4.2.2 Regulation of Blood Pressure and Hypertension

(1)

3.4.2.3 Hypocholestrolemic Effect

(1)

3.4.3 Tumor and Cancer

(1)

3.4.4 Diabetes and Related Conditions

(1)

References

(11)

Chapter 4 Purification of Free Fatty Acids via Urea Inclusion Compounds

(12)

Douglas G. Hayes

4.1 Introduction

(1)

4.2 Physical Description of UICs

(2)

4.3 Basis of Selectivity for UIC-Based Fractionation

(1)

4.4 Methodology for Bench-Scale UIC-Based Fractionation

(2)

4.5 UIC-Based FFA Fractionation: Applications

(1)

4.6 Considerations for Large-Scale UIC-Based Fatty Acid Fractionation

(1)

4.7 Conclusions

(1)

References

(4)

Chapter 5 Solvent Extraction to Obtain Edible Oil Products

(46)

Phillip J. Wakelyn, Peter J. Wan

5.1 Introduction

(1)

5.2 Oil Extraction Process

(21)

5.2.1 Preparation for Extraction

(1)

5.2.1.1 Storage

(1)

5.2.1.2 Seed Cleaning

(1)

5.2.1.3 Dehulling

(1)

5.2.1.4 Grinding, Rolling, or Flaking

(1)

5.2.1.5 Cooking

(1)

5.2.1.6 Expanding

(1)

5.2.2 Oil Extraction

(1)

5.2.2.1 Mechanical Extraction

(1)

5.2.2.2 Prepress Solvent Extraction

(1)

5.2.2.3 Direct Solvent Extraction

(6)

5.2.3 Solvent for Extraction

103

(1)

5.2.3.1 Solvents

103

(1)

5.2.3.2 Toxicity of Extraction Solvents

103

(9)

5.3 The Oil Refining Process

112

(5)

5.3.1 Processing Crude Oil

112

(1)

5.3.1.1 Refining

112

(1)

5.3.1.2 Physical Refining

113

(1)

5.3.1.3 Miscella Refining (Caustic Refining with the Presence of Solvent)

114

(1)

5.3.2 Bleaching

114

(1)

5.3.3 Winterizing

114

(1)

5.3.4 Deodorization

115

(1)

5.3.5 Further Processes of Fats and Oils

115

(1)

5.3.5.1 Hydrogenation and Blending

115

(1)

5.3.5.2 Esterification and Interesterification

116

(1)

5.3.5.3 Fractionation

117

(1)

5.4 Regulatory Issues

117

(7)

5.4.1 Workplace Regulations (OSHA)

117

(1)

5.4.1.1 OSHA Health Standards

117

(1)

5.4.1.2 OSHA Safety Standards

118

(1)

5.4.2 Environmental Regulations (EPA)

118

(1)

5.4.2.1 Clean Air Act (CAA; 42 U.S. Code 7401 et seq.)

118

(1)

5.4.2.2 Clean Water Act (CWA; 33 U.S. Code 1251 et seq.)

121

(1)

5.4.2.3 Resource Conservation and Recovery Act (RCRA; 42 U.S. Code 6901 et seq.)

121

(1)

5.4.2.4 Emergency Planning and Community Right-to-Know Act (EPCRA; 42 U.S. Code 11001 et seq.)

122

(1)

5.4.2.5 Toxic Substances Control Act (TSCA; 15 U.S. Code 2600 et seq.)

122

(1)

5.4.3 Food Safety (FDA)

123

(1)

5.4.3.1 Premarket Approval of Solvents/Other Processing Aids

123

(1)

5.4.3.2 trans Fat Labeling

124

(1)

5.5 Future Trends

124

(2)

Glossary of Terms

126

(2)

References

128

(7)

PART II Lipids for Food Functionality

Chapter 6 Physical Properties of Fats and Oils

135

(28)

Amanda J. Wright, Alejandro G. Marangoni

6.1 Introduction

135

(1)

6.2 The Physical Properties of Lipids

136

(14)

6.2.1 The Effects of Composition

136

(1)

6.2.2 Lipid Crystallization

137

(4)

6.2.3 The Phase Behavior of Lipids

141

(2)

6.2.4 Fat Crystal Polytypism and Polymorphism

143

(3)

6.2.5 Fat Crystal Networks

146

(1)

6.2.6 Rheological Properties

147

(1)

6.2.6.1 Small Deformation Testing

147

(1)

6.2.6.2 Large Deformation Testing

148

(2)

6.3 Modifying the Physical Properties of Lipids

150

(3)

6.3.1 Changes Through Breeding, Feeding, and Genetic Alterations

150

(1)

6.3.1.1 Hydrogenation of Fats and Oils

150

(1)

6.3.1.2 Interesterification of Fats and Oils

151

(1)

6.3.1.3 Fractionation of Fats and Oils

151

(1)

6.3.1.4 Blending of Fats and Oils and Combining Technologies

152

(1)

6.3.2 Changes Related to Processing of Fats and Oils

152

(1)

6.4 Conclusions

153

(1)

References

153

(10)

Chapter 7 Beyond Hard Spheres: The Functional Role of Lipids in Food Emulsions

163

(14)

John N. Coupland

7.1 The Functional Role of Lipids in Emulsions

163

(1)

7.2 Effects of Lipid on Emulsion Stability

164

(2)

7.2.1 Creaming

164

(1)

7.2.2 Flocculation and Coalescence

165

(1)

7.2.3 Disproportionation

165

(1)

7.3 Lipid Crystallization in Emulsions and Its Effect on Stability

166

(4)

7.4 Effects of Lipids on Small-Molecule Functionality in Foods

170

(4)

7.5 Conclusions

174

(1)

Acknowledgments

175

(1)

References

175

(2)

Chapter 8 Medium-Chain Triglycerides

177

(8)

Jenifer Heydinger Galante, Richard R. Tenore

References

182

(3)

Chapter 9 Frying Lipids

185

(18)

Sérgio D. Segall, William E. Artz

9.1 Introduction

185

(2)

9.2 The Frying Process

187

(2)

9.2.1 Degradation during Frying

188

(1)

9.2.2 Used Oil Adsorbents

188

(1)

9.3 Reduced PUFA with Hydrogenation

189

(1)

9.4 Reactions Induced during Frying

190

(2)

9.4.1 Acrylamide

190

(1)

9.4.2 Thermal Acceleration of Lipid Oxidation

191

(1)

9.5 Antioxidants

192

(5)

9.5.1 Tocopherols

193

(1)

9.5.2 Sterols

194

(1)

9.5.3 Oryzanol, Sesamol, and Sesaminol

194

(1)

9.5.4 Carotenoids

195

(1)

9.5.5 Plant Extracts and Spices with Antioxidant Properties

195

(2)

9.6 Cyclic Fatty Acid Formation

197

(1)

9.7 Flavor Formation in Fried Foods

197

(2)

References

199

(4)

Chapter 10 Trans Fatty Acids and Trans-Free Lipids

203

(58)

Oi-Ming Lai, Seong-Koon Lo

10.1 Introduction

203

(1)

10.2 Chemical Structure

204

(1)

10.3 Hydrogenation

205

(1)

10.4 Biohydrogenation

205

(1)

10.5 Dietary Sources of Trans Fatty Acids

205

(40)

10.5.1 Margarines

205

(7)

10.5.2 Shortenings

212

(1)

10.5.3 Vegetable Oils

212

(8)

10.5.4 Processed Foods

220

(2)

10.5.5 Fast Foods and Snack Items

222

(8)

10.5.6 Bakery and Confectionery Foods

230

(1)

10.5.7 Dairy Products

230

(11)

10.5.8 Meats

241

(4)

10.6 Clinical Aspects of Trans Fatty Acids

245

(2)

10.7 Trans-Free Lipids

247

(5)

10.8 Conclusions

252

(1)

References

252

(9)

Chapter 11 Clinical Benefits of a Structured Lipid (Betapol)™ in Infant Formula

261

(18)

Marianne O'Shea, Jeanet Gerritsen, Inge Mohede

11.1 Introduction

261

(1)

11.1.1 Dietary Fat

261

(1)

11.2 Structure and Composition of Fats: Influence on Fat and Mineral Absorption

262

(2)

11.3 Structured Lipid for Infant Formula

264

(1)

11.4 Structured Lipid in Animals: In Vivo Studies

264

(6)

11.5 Structured Lipid in Preterm Infants

270

(3)

11.6 Structured Lipid in Term Infants

273

(2)

11.7 Conclusions

275

(2)

References

277

(2)

Chapter 12 Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Substitutes

279

(32)

Vijai K.S. Shukla

12.1 Introduction

279

(1)

12.2 Cocoa Butter

280

(5)

12.3 Confectionery Fats

285

(18)

12.3.1 Hard Butters

285

(1)

12.3.1.1 Lauric CBS

287

(1)

12.3.1.2 Nonlauric CBS

289

(1)

12.3.1.3 Cocoa Butter Equivalents

290

(13)

12.4 Chocolate as a Friend

303

(2)

12.4.1 Nuts

305

(1)

12.4.2 Chocolate as a Foe: Countering Areas of Concern - Obesity, Cholesterol, Tooth Decay, and trans and Saturated Fatty Acids

305

(1)

12.5 Chocolate as a Functional Food

305

(1)

12.6 Recipe Engineering and Oil Processing

306

(1)

12.7 Conclusions

306

(1)

References

306

(5)

PART III Lipids with Health and Nutritional Functionality

Chapter 13 Marine Lipids and Omega-3 Fatty Acids

311

(14)

Robert G. Ackman

13.1 Introduction

311

(1)

13.2 Marine Oils

311

(4)

13.3 Omega-3 Fatty Acids

315

(1)

13.4 Fatty Fish

316

(1)

13.5 Official Recommendations for Long-Chain Omega-3 Fatty Acids

317

(1)

13.6 Origin of the Long-Chain Omega-3 Fatty Acids

318

(1)

13.7 Fish and Shellfish are Functional Foods

318

(1)

13.8 Nutraceuticals vs. Functional Foods

319

(3)

13.9 Postscriptum

322

(1)

References

322

(3)

Chapter 14 Nutraceuticals, Aging, and Food Oxidation

325

(26)

Jae Hwan Lee, David B. Min

14.1 Introduction

325

(2)

14.2 Reactive Oxygen Species

327

(4)

14.2.1 Superoxide Anion (O2-)

327

(1)

14.2.2 Hydroxyl Radical (OH)

328

(1)

14.2.3 Hydrogen Peroxide (H2O2)

329

(1)

14.2.4 Singlet Oxygen (O2)

329

(1)

14.2.5 Peroxyl (ROO) and Alkoxyl Radicals (RO)

330

(1)

14.2.6 Nitric Oxide (NO) and Nitric Dioxide (NO2)

330

(1)

14.2.7 Peroxynitrite (OONO-)

330

(1)

14.2.8 Enzymatic Formation

330

(1)

14.3 Lipid Oxidation and Aging

331

(1)

14.3.1 Triplet Oxygen Oxidation with Fatty Acids

331

(1)

14.3.2 Singlet Oxygen Oxidation with Fatty Acids

332

(1)

14.3.3 Lipid Oxidation and Aging

332

(1)

14.4 Antioxidative Nutraceuticals

332

(5)

14.4.1 Antioxidative Enzymes

333

(1)

14.4.2 Hydrogen-Donating Nutraceuticals

333

(2)

14.4.3 Metal-Chelating Nutraceuticals

335

(2)

14.4.4 Singlet Oxygen Quenching Nutraceuticals

337

(1)

14.5 Antioxidative Nutraceuticals in Foods

337

(9)

14.5.1 Tocopherols and Tocotrienols

337

(2)

14.5.2 Ascorbic Acid

339

(2)

14.5.3 Carotenoids

341

(2)

14.5.4 Polyphenols

343

(3)

14.6 Conclusions

346

(1)

References

346

(5)

Chapter 15 Dietary Lipids: Metabolism and Physiological Functions

351

(12)

Armand B. Christophe

15.1 Dietary Lipids

351

(1)

15.2 Fat Digestion and Absorption

352

(5)

15.2.1 Fat Digestion

352

(1)

15.2.2 Gastric Digestion

353

(1)

15.2.3 Gastric Emptying

353

(1)

15.2.4 Reactions in the Small Intestines

353

(2)

15.2.5 Uptake of Fat Digestion Products by the Intestinal Cells

355

(1)

15.2.6 Intestinal Metabolism of Fat Digestion Products

355

(1)

15.2.7 Postprandial Effects

356

(1)

15.3 Physiological Effects

357

(2)

15.3.1 Energy Value

357

(1)

15.3.2 Effects Related to Fatty Acids

358

(1)

15.3.3 Effects Related to the Position of Fatty Acids in Triglycerides

358

(1)

15.3.4 Effects Related to the Glyceride Composition

359

(1)

15.3.5 Effects Related to Novel Combinations

359

(1)

References

359

(4)

Chapter 16 CLA in Human Nutrition and Health: Human Studies

363

(26)

Yong Li, Bruce A. Watkins

16.1 Introduction

363

(1)

16.2 Health Aspects of CLA

364

(15)

16.2.1 Body Weight and Fat Control

364

(11)

16.2.2 Lipid Peroxidation, Insulin Resistance, and Lipid Metabolism

375

(1)

16.2.3 Immune Function

376

(1)

16.2.4 Correlation between Habitual CLA Dietary Intake and Breast Cancer Risk

377

(1)

16.2.5 Metabolism of CLA Isomers

378

(1)

16.3 Biochemical and Molecular Aspects

379

(1)

16.4 Principal Biological Actions of CLA

379

(1)

16.5 Implications for Human Nutrition

380

(1)

16.6 Summary

381

(1)

Acknowledgment

382

(1)

References

382

(7)

Chapter 17 Fortified Foods: A Way to Correct Low Intakes of EPA and DHA

389

(14)

Reto Muggli

17.1 Introduction

389

(1)

17.2 Ways to Correct for Low EPA/DHA Intakes

390

(1)

17.3 Problems of Food Fortification

391

(1)

17.4 Solutions to the Problems

392

(2)

17.4.1 Raw Materials

392

(1)

17.4.2 Refining

393

(1)

17.4.3 Stabilization

393

(1)

17.5 Food Manufacture

394

(3)

17.6 Products on the Market

397

(3)

17.7 Do EPAJDHA Foods Work?

400

(1)

References

400

(3)

Chapter 18 Phytosterols and Human Health

403

(16)

Vivienne V. Yankah

18.1 Introduction

403

(1)

18.2 Description of Phytosterols

404

(2)

18.2.1 Differences and Similarities of Phytosterols to Cholesterol Structure and Biosynthesis

404

(2)

18.3 Cholesterol-Lowering Mechanism of Phytosterols

406

(2)

18.3.1 Phytosterol Effects on Cholesterol Absorption

406

(1)

18.3.2 Phytosterol Effects in the Intestinal Lumen

407

(1)

18.3.3 Effects on Intracellular Cholesterol Pool

408

(1)

18.4 Nutritional Studies with Phytosterols

408

(5)

18.4.1 Effective Dietary Phytosterol Application Levels

408

(1)

18.4.1.1 Effects of Phytosterols in LDL Cholesterol Reduction

409

(1)

18.4.1.2 Phytosterols in Combination with Low-Fat Diets

409

(1)

18.4.1.3 Phytosterols in Combination with Cholesterol-Lowering Medications

410

(1)

18.4.2 Effects of Phytosterols on Fat-Soluble Vitamins

410

(1)

18.4.3 Safety Evaluation and Toxicity of Phytosterols

411

(1)

18.4.3.1 Hyperphytosterolemia

412

(1)

18.4.3.2 Oxidative Effects of Phytosterols

412

(1)

18.5 Commercialization of Phytosterol-Incorporated Products

413

(1)

18.5.1 Food and Pharmaceutical Companies Involved in Producing Phytosterol-Enriched Products

413

(1)

References

414

(5)

Chapter 19 Clinical Studies with Structured Triacylglycerols

419

(18)

Trine Porsgaard

19.1 Introduction

419

(1)

19.2 Synthesis of Structured Triacylglycerols

420

(1)

19.3 Absorption of Structured Triacylglycerols

420

(1)

19.4 Clinical Studies with Structured Triacylglycerols

421

(7)

19.4.1 In Disease States

421

(3)

19.4.2 In Human Milk-Fat Substitutes

424

(1)

19.4.3 In Low-Energy Fats

425

(1)

19.4.4 Effects on Blood Lipid Parameters

426

(2)

19.4.5 Effects in Healthy Subjects

428

(1)

19.5 Future Applications

428

(1)

Acknowledgment

429

(1)

References

429

(8)

PART IV Role of Biotechnology and Market Potential for Functional Lipids

Chapter 20 Enzymatic Modification of Lipids for Functional Foods and Nutraceuticals

437

(20)

Yuji Shimada

20.1 Introduction

437

(1)

20.2 Characteristics of Lipases

438

(1)

20.2.1 Lipase-Catalyzed Reactions and Their Substrate Specificities

438

(1)

20.2.2 Classification of Industrial Lipases

438

(1)

20.3 Applications of Lipases to Oil Processing

439

(12)

20.3.1 Production of Oil Rich in PUFAs by Selective Hydrolysis

439

(2)

20.3.2 Production of Acylglycerols by Esterification

441

(1)

20.3.2.1 Production of TAG

442

(1)

20.3.2.2 Production of DAG

442

(1)

20.3.2.3 Production of MAG

443

(2)

20.3.3 Production of Modified TAG by Transesterification

445

(1)

20.3.3.1 Production of Cocoa Butter Substitute

445

(1)

20.3.3.2 Production of Human Milk-Fat Substitute

446

(1)

20.3.3.3 Production of TAGs Containing Medium- and Long-Chain Fatty Acids

446

(1)

20.3.3.4 Production of Highly Absorbable Structured Lipids

447

(4)

20.4 Conclusion

451

(1)

References

452

(5)

Chapter 21 Application of Structured Lipids in Emulsions

457

(18)

Hannah T. Osborn-Barnes, Casimir C. Akoh

21.1 Introduction

457

(1)

21.2 Applications of Structured Lipid-Based Emulsions

458

(4)

21.2.1 Structured Lipids with Improved Nutritional Properties

458

(1)

21.2.1.1 Infant Formulas

459

(1)

21.2.1.2 Parenteral Nutrition

459

(1)

21.2.1.3 Nutritional Beverages

460

(1)

21.2.3 Structured Lipids with Improved Physical Properties

461

(1)

21.3 Oxidation of Structured Lipid-Based Emulsions

462

(8)

21.3.1 Oxidation Reaction Mechanisms

462

(2)

21.3.2 Factors that Influence Lipid Oxidation

464

(1)

21.3.2.1 Chemical Structure of Lipids

464

(1)

21.3.2.2 Droplet Characteristics

464

(1)

21.3.2.3 Interfacial Characteristics

465

(1)

21.3.2.4 Interactions with Aqueous-Phase Components

466

(1)

21.3.2.5 Presence of Antioxidants

468

(2)

21.6 Conclusions

470

(1)

References

470

(5)

Chapter 22 Potential Market for Functional Lipids

475

(14)

Suk-Hoo Yoon

22.1 Preamble

475

(2)

22.2 Polyunsaturated Fatty Acids

477

(2)

22.2.1 Omega-3 PUFA

477

(1)

22.2.2 Omega-6 PUFA

478

(1)

22.2.3 Current and Future Market of PUFA

479

(1)

22.3 Structured Lipids

479

(3)

22.3.1 Structured Triacylglycerols (STs)

480

(1)

22.3.2 Diacylglycerols

480

(1)

22.3.3 Zero Energy Fat-Like Substances

481

(1)

22.4 Phospholipids

482

(1)

22.5 Conjugated Linoleic Acid

482

(1)

22.6 Others

483

(3)

22.6.1 Tocopherols

483

(1)

22.6.2 Phytosterols

484

(1)

22.6.3 Cooking Oil

484

(1)

22.6.4 Miscellaneous

485

(1)

22.7 Conclusions

486

(1)

References

487

(2)

Chapter 23 Structured Lipids Production

489

(24)

Jeung-Hee Lee, Ki-Teak Lee

23.1 Introduction

490

(1)

23.2 Edible Oils in Asia

490

(7)

23.2.1 Oils Rich in Linoleic Acid

490

(1)

23.2.1.1 Cottonseed Oil

490

(1)

23.2.1.2 Sunflower Oil

492

(1)

23.2.1.3 Soybean Oil

492

(1)

23.2.1.4 Sesame Oil

492

(3)

23.2.2 Oils Rich in Oleic Acid

495

(1)

23.2.2.1 Rice Bran Oil

495

(1)

23.2.2.2 Rapeseed/Canola Oil

495

(1)

23.2.3 Oils Rich in Oleic and Palmitic Acid

495

(1)

23.2.4 Oils Rich in Short- and Medium-Chain Fatty Acids

496

(1)

23.2.5 Oils Rich in n-3 Fatty Acids

496

(1)

23.2.5.1 Perilla Oil

496

(1)

23.2.5.2 Fish Oil

496

(1)

23.3 Structured Lipid as Functional Lipids

497

(4)

23.3.1 Conjugated Linoleic Acid (CLA)

497

(1)

23.3.2 Short-Chain and Medium-Chain Fatty Acids

498

(1)

23.3.3 Monounsaturated Fatty Acids

499

(1)

23.3.4 Polyunsaturated Fatty Acids

499

(2)

23.4 Synthesis of Structured Lipids

501

(3)

23.4.1 SLs Containing Conjugated Linoleic Acid

502

(1)

23.4.2 SLs Containing SCFA and MCFA

503

(1)

23.4.3 SLs Containing n-3 Fatty Acid

503

(1)

23.4.4 SLs Containing n-6 PUFA

504

(1)

23.4.5 SLs with Oil Blends

504

(1)

23.5 Applications of Structured Lipids

504

(3)

23.5.1 Medical Applications

506

(1)

23.5.2 Food Applications

506

(1)

Acknowledgment

507

(1)

References

507

(6)

Index

513

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Handbook of Functional Lipids

Summary

Table of Contents

Supplemental Materials