Author : Alejandro G. Marangoni
Publisher : CRC Press
Page : 872 pages
File Size : 17,29 MB
Release : 2004-12-27
Category : Science
ISBN : 142003054X
The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenge
Author : Alejandro G. Marangoni
Publisher : CRC Press
Page : 511 pages
File Size : 34,83 MB
Release : 2012-09-25
Category : Science
ISBN : 1439887640
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat
Author : Kiyotaka Sato
Publisher : John Wiley & Sons
Page : 540 pages
File Size : 35,80 MB
Release : 2018-04-23
Category : Technology & Engineering
ISBN : 1118593928
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
Author : Alejandro G. Marangoni
Publisher : CRC Press
Page : 565 pages
File Size : 12,95 MB
Release : 2002-03-04
Category : Science
ISBN : 0203909178
Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
Author : Kanes K. Rajah
Publisher : John Wiley & Sons
Page : 355 pages
File Size : 10,77 MB
Release : 2014-02-07
Category : Technology & Engineering
ISBN : 1118788761
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Author : Alejandro G. Marangoni
Publisher : CRC Press
Page : 521 pages
File Size : 42,74 MB
Release : 2012-09-25
Category : Science
ISBN : 1439887624
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems. Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.
Author : Alejandro G. Marangoni
Publisher : Elsevier
Page : 350 pages
File Size : 11,24 MB
Release : 2015-08-24
Category : Technology & Engineering
ISBN : 163067009X
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
Author : Nissim Garti
Publisher : CRC Press
Page : 552 pages
File Size : 32,90 MB
Release : 2001-07-20
Category : Technology & Engineering
ISBN : 9780824705510
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.
Author : Wolf Hamm
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 24,4 MB
Release : 2013-08-05
Category : Technology & Engineering
ISBN : 1444336843
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
Author : Jen Rinaldi
Publisher : Routledge
Page : 200 pages
File Size : 39,8 MB
Release : 2021-08-12
Category : Social Science
ISBN : 1000434087
Fat bodies of today are commonly assumed to have no future at all. In this line of thinking, a fat life is framed as failure, and a fast track towards death itself. Meanwhile, the histories of modern fat existence, communities, activists, and artists have been essentially unknown, written out of origins and existence. Most medical and cultural evaluations of fat have rendered the fat body more and more visible, and yet the lived experiences of fat people are continually erased. At a moment when scholars from various disciplines are contending with the question of who has a future, this book explores the relationship between fat experience and the social construction of time. The works in this volume draw from fields as diverse as social geography, women and gender studies, critical race theory, disability studies, cultural studies, visual art and craft, social work, communication studies, and queer theory, generating renewed understandings of the relationship between fatness and temporality. The Future Is Fat reimagines understandings of time to allow for new expressions of fat experience. The chapters in this book were originally published as a special issue of Fat Studies: An Interdisciplinary Journal of Body Weight and Society.
