This item is in: Food Science > Lipids (Including the Oily Press Series)Phospholipid technology and applications
Edited by F D Gunstone, Scottish Crop Research Institute, UK
Oily Press Lipid Library Series No. 22
...highly recommended for technologists in the food industry, for students, technicians, and scientists working with phospholipids or other surfactants in food, pharmaceutical, and cosmetic applications. It is also important for biochemists and biologists with an interest in biomembranes and phospholipids in human health and functional foods.
Food in New Zealand
Clearly, the authors have invested a substantial amount of effort and time to make this book a very valuable source on lecithin. Well done.
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 phosphatidylcholines.
It is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses.
The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.
ISBN 0 9552512 2 2
ISBN-13: 978 0 9552512 2 1
214 pages 234 x 156mm hardback
£125.00 / US$210.00 / €150.00
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About the editor
Frank D. Gunstone, Scottish Crop Research Institute, Dundee, Scotland.
Titles which may also be of interest:
Trans fatty acids in human nutrition
Long-chain omega-3 specialty oils
Antioxidants in food and biology
Chemical structure and biological function
- Phospholipid molecular structure
- Biological functions of phospholipids
Major sources, composition and processing
- Phospholipid processing
- Modification of phospholipids
- Commercial uses
Enzymatic modification of phospholipids and related polar lipids
Xuebing Xu, Anders Falk Vikbjerg, Zheng Guo, Long Zhang and Ashish Kumar Acharya
- Enzymatic production of lysophospholipids
- Enzymatic modification of fatty acid profiles of glycerophospholipids
- Enzymatic modification of polar head groups of glycerophospholipids
- Enzymatic modification of sphingolipids
- Enzymatic modification of glycolipids
- Remarks and future perspectives
Uses of phospholipids as functional ingredients
Ernesto Hernandez and Nathalie Quezada
- Properties of phospholipids
- Phospholipids and application in foods
- Pharmaceutical applications of phospholipids
- Cosmetic applications of phospholipids
- Modified phospholipids
Physical properties of phospholipids
- Basic properties
- Classification of phospholipids
- Various lipid phases and the chain-melting temperature
- Phase behaviour in aqueous systems
- Dispersed systems
- Acylated lecithin
- Hydroxylated lecithin
- Acetylated and hydroxylated lecithin
- Industrial applications of chemically modified lecithin
Clinical and nutritional properties of phospholipids
Asim K. Duttaroy
- Medical applications of phospholipids
- Roles in nutrition and health
- Role of phospholipids in signal transmission
- Importance of n–3 fatty acids in membrane phospholipids
- Sphingolipids in nature
- Sphingolipids in the diet
- Digestion and absorption
- Biological effects in the gut
- Sphingolipids in infant nutrition
- Can dietary sphingolipids have adverse effects?
- Future perspectives