This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.

Provides a review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. The text discusses the nature of lipids, their major sources and role in nutrition.

Synthesis is an important chemical activity with new and revised procedures being developed continually. This work focuses on the synthesis and production of fatty acids and closely related derivatives. It also focuses on vitamin E, other natural antioxidants, sugar esters and ethers and food surfactants.

Lipid Glossary 2 is a handy reference for a wide range of lipid scientists and technologists, as well as for those involved in the trading of these materials.

The major part of the book is the glossary which contains brief and simple definitions, such as the names of fatty acids and lipids, the major oils and fats, terms associated with their analysis, refining, and modification, and the major journals and societies concerned with lipid chemistry. Entries are arranged alphabetically for ease of reference and there are cross-refernces between sections. Many entries have full references to...

Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers.

The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as...