Trait-Modified Oils in Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 395

Veröffentlichungsjahr: 2015

Beschreibung

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Leseprobe

CONTENTS

Cover

Title page

Contributors

1 Introduction

1.1 SOURCES

1.2 PROCESSING

1.3 CONSUMER PREFERENCE AND LEGISLATION

1.4 SUBSTITUTION WITH TRAIT-MODIFIED OILS

1.5 FATS AND OILS – NUTRITION

1.6 MARKETS FOR TRAIT-MODIFIED OILS

1.7 FUTURE OF TRAIT-MODIFIED OILS

References

2 Overview of Trait-Modified Oils

2.1 HOW CONSUMER INFLUENCE HAS DRIVEN THE EVOLUTION OF EDIBLE OIL MARKETS

2.2 WHY IS THERE NEED FOR TRAIT-MODIFIED EDIBLE OILS?

2.3 WHAT IS BEING DONE TO INCREASE SUPPLY OF HIGH STABILITY VEGETABLE OILS?

2.4 WHAT ABOUT INTEGRATION AND MARKET TRANSITION TO HIGH STABILITY SOYBEAN OIL?

2.5 WHAT IS THE MARKET OUTLOOK FOR HIGH STABILITY TRAIT-MODIFIED VEGETABLE OILS?

2.6 ACKNOWLEDGMENT

References

3 A Survey of the Composition and Functional Characteristics of Trait-Modified Oils

3.1 AN OVERVIEW OF TRAIT-MODIFIED OILS

3.2 OXIDATIVE STABILITY OF TRAIT-MODIFIED OILS

3.3 FATTY ACID COMPOSITIONS OF TRAIT-MODIFIED OILS

3.4 TRAIT-MODIFIED OILS AS TRANS FAT REPLACEMENTS

3.5 PROCESSING AND QUALITY OF TRAIT-MODIFIED OILS

3.6 FUNCTIONAL AND PHYSICAL PROPERTIES OF TRAIT-MODIFIED OILS

3.7 FOOD USES OF TRAIT-MODIFIED OILS

3.8 FOOD USES OF HIGH SATURATE SOYBEAN OILS

3.9 TRAIT-MODIFIED OILS IN ZERO TRANS SPREADS AND SHORTENINGS

3.10 CONCLUSION

References

4 Development of Trait-Modified Soybean Oil

4.1 DEVELOPMENT OF LOW LINOLENIC SOYBEANS

4.2 DEVELOPMENT OF HIGH POLYUNSATURATE SOYBEANS

4.3 DEVELOPMENT OF HIGH MONOUNSATURATED SOYBEANS

4.4 LOW SATURATES

4.5 HIGH SATURATES

4.6 CONCLUSION

References

5 Applications of Trait Enhanced Soybean Oils

5.1 TRANS FAT REPLACEMENT OILS

5.2 HIGH OLEIC OILS

5.3 LONG CHAIN OMEGA 3 BENEFITS AND CONSUMPTION

5.4 FUTURE RESEARCH NEEDS FOR TRAIT-MODIFIED OILS

References

6 Canola Oil: New Versions

6.1 WHAT IS CANOLA?

6.2 BOTANICAL ORIGINS OF CANOLA

6.3 EXTRACTION AND REFINING OF CANOLA OIL

6.4 COMPOSITION OF CANOLA OIL

6.5 MINOR COMPONENTS

6.6 OXIDATIVE STABILITY OF CANOLA OIL

6.7 PERFORMANCE OF CANOLA OIL IN FOOD APPLICATIONS

6.8 CONCLUSION

References

7 Sunflower Oil: From Mid Oleic, High Oleic, High Stearic to Low Saturate Versions

7.1 OLEIC DEVELOPMENTS

7.2 FATTY ACID COMPARISONS

7.3 UTILIZATION

7.4 TOCOPHEROL

7.5 HEALTH RESEARCH