Frank D. Gunstone

Fatty acid structure. Lipid structure. Occurrence and characteristics of oils and fats. Separation and isolation procedures. Processing of fats and oils. Analytical methods. Synthesis. Physical properties - structural and physical characteristics. Physical properties - optical and spectral characteristics. Chemical properties. Lipid metabolism. Medical and agricultural aspects of lipids. Dictionary section. Compound name index. Formula index.

Preface to the First Edition. Preface to the Second Edition. Contributors. List of Abbreviations. 1 Production and Trade of Vegetable Oils ( Frank D. Gunstone ). 1.1 Extraction, refining and processing. 1.2 Vegetable oils: Production, consumption and trade. 1.3 Some topical issues. 2 Palm Oil ( Siew Wai Lin ). 2.1 Introduction. 2.2 Composition and properties of palm oil and fractions. 2.3 Physical characteristics of palm oil products. 2.4 Minor components of palm oil products. 2.5 Food applications of palm oil products. 2.5.1 Cooking/frying oil. 2.6 Nutritional aspects of palm oil. 2.7 Sustainable palm oil. 2.8 Conclusions. 3 Soybean Oil ( Tong Wang ). 3.1 Introduction. 3.2 Composition of soybean and soybean oil. 3.3 Recovery and refining of soybean oil. 3.4 Oil composition modification by processing and biotechnology. 3.5 Physical properties of soybean oil. 3.6 Oxidation evaluation of soybean oil. 3.7 Nutritional properties of soybean oil. 3.8 Food uses of soybean oil. 4 Canola/Rapeseed Oil ( Roman Przybylski ). 4.1 Introduction. 4.2 Composition. 4.3 Physical and chemical properties. 4.4 Major food uses. 4.5 Conclusion and outlook. 5 Sunflower Oil ( Maria A. Grompone ). 5.1 Introduction. 5.2 Sunflower oil from different types of seed. 5.3 Physical and chemical properties. 5.4 Melting properties and thermal behaviour. 5.5 Extraction and processing of sunflower oil. 5.6 Modified properties of sunflower oil. 5.7 Oxidative stability of commercial sunflower oils. 5.8 Food uses of different sunflower oil types. 5.9 Frying use of commercial sunflower oil types. 6 The Lauric (Coconut and Palm Kernel) Oils ( Ibrahim Nuzul Amri ). 6.1 Introduction. 6.2 Coconut oil. 6.3 Palm kernel oil. 6.4 Processing. 6.5 Food uses. 6.6 Health aspects. 7 Cottonseed Oil ( Michael K. Dowd ). 7.1 Introduction. 7.2 History. 7.3 Seed composition. 7.4 Oil composition. 7.5 Chemical and physical properties of cottonseed oil. 7.6 Processing. 7.7 Cottonseed oil uses. 7.8 Co-product uses. 8 Groundnut (Peanut) Oil ( Lisa L. Dean, Jack P. Davis, and Timothy H. Sanders ). 8.1 Peanut production, history, and oil extraction. 8.2 Oil uses. 8.3 Composition of groundnut oil. 8.4 Chemical and physical characteristics of groundnut oil. 8.5 Health issues. 9 Olive Oil ( Dimitrios Boskou ). 9.1 Introduction. 9.2 Extraction of olive oil from olives. 9.3 Olive oil composition. 9.4 Effect of processing olives on the composition of virgin olive oils. 9.5 Refining and modification. 9.6 Hardening and interesterification. 9.7 Quality, genuineness and regulations. 9.8 Consumption and culinary applications. 10 Corn Oil ( Robert A. Moreau ). 10.1 Composition of corn oil. 10.2 Properties of corn oil. 10.3 Major food uses of corn oil. 10.4 Conclusions. 11 Minor and Speciality Oils ( S. Prakash Kochhar ). 11.1 Introduction. 11.2 Sesame seed oil. 11.3 Rice bran oil. 11.4 Flaxseed (linseed and linola) oil. 11.5 Safflower oil. 11.6 Argan kernel oil. 11.7 Avocado oil. 11.8 Camelina seed oil. 11.9 Grape seed oil. 11.10 Pumpkin seed oil. 11.11 Sea buckthorn oil. 11.12 Cocoa butter and CBE. 11.13 Oils containing a-linolenic acid (GLA) and stearidonic acid (SDA). 11.14 Tree nut oils. Useful Websites. Index.

Fatty Acid and Lipid Structure Fatty acid structure Lipid structure Occurrence and Characterization of Oils and Fats Introduction Major oils from plant sources Minor oils from plant sources Milk fats, animal depot fats, and fish oils Waxes Egg lipids Milk lipids Liver and other tissue lipids Cereal lipids Leaf lipids Algal lipids Fungal lipids Bacterial lipids Lipids of viruses Production and Refining of Oils and Fats Introduction Production of animal oils and fats Production of vegetable oils and fats Degumming of oils and fats Alkali refining of oils and fats Soap stock and by-product treatments Bleaching of oils and fats Dewaxing of oils Vacuum stripping of oils and fats HACCP for oils and fats supply chains Modification Processes and Food Uses Introduction Hydrogenation Interesterification. Fractionation Food grade emulsifiers Food uses of oils and fats Synthesis Unsaturated fatty acid synthesis via acetylene Fatty acid synthesis by the Wittig reaction Isotopically labelled fatty acids Synthesis of acylglycerols Fullerene lipids Glycerophospholipids Sphingolipids Glycosylglycerides Bulk separation procedures Analysis Introduction Requirements stemming from quality control and process investigation Some selected analytical methods Chromatographic analysis of lipids Nuclear magnetic resonance spectroscopy Physical Properties: Structural and Physical Characteristics Introduction Crystallisation and melting Phase behavior Lipid/water interactions Interaction between lipids and proteins Biological membranes Chemical Properties Autoxidation and photo-oxidation Enzymatic oxidation Epoxidation, hydroxylation and oxidative fission Halogenation and halohydrins Oxymercuration Metathesis Stereomutation Double-bond migration and cyclization Cyclization Dimerization Chain branching and extension Hydrolysis, alcoholysis, esterification, and interesterification Acid chlorides, anhydrides, and ketene dimers Peroxy acids and related compounds Nitrogen-containing compounds Other reactions of the carboxyl group Oleochemical carbonates Guerbet compounds Nonfood Uses of Oils and Fats Introduction Basic oleochemicals Surfactants Lipids as formulating tools in skin care and cosmetics Lubricants Biofuels Surface coatings and inks Castor oil products Lipid Metabolism Fatty acids Glycerophospholipids Glyceride metabolism Glycosylglycerides Sphingolipids Lipids as signaling molecules Sterol esters Control mechanisms Nutritional, Medical and Agricultural Aspects of Lipids Human dietary requirements Lipids and cardiovascular disease Clinical aspects of lipids with emphasis on cardiovascular disease and dyslipaemia Skin lipids and medical implications Sphingolipidoses Other disorders of lipid metabolism Pulmonary surfactant (lung surfactant) Agricultural aspects

1. Rapeseeds and rapeseed oil -- agronomy, production, and trade. Elaine J. Booth, Scottish Agricultural College, Aberdeenshire, UK and Frank D. Gunstone, University of St Andrews and Scottish Crop Research Institute, Dundee, UK. 2. Extraction and refining. Elaine J. Booth, Scottish Agricultural College, Aberdeenshire, UK. 3. Chemical composition of canola and rapeseed oils. W. Nimal Ratnayake, Health Canada, Ottawa, Canada and James K. Daun, Grain Research Laboratory, Winnipeg, Canada. 4. Chemical and physical properties of canola and rapeseed oil. Derick Rousseau, Ryerson University , Toronto, Canada. 5. High erucic oil: its production and uses. Clare Temple--Heald, Croda Chemicals Europe Ltd, Hull, UK. 6. Food uses and nutritional properties. Bruce E. McDonald, Manitoba Health Research Council, Winnipeg, Canada. 7. Non--food uses. Kerr Walker, Scottish Agricultural College, Aberdeenshire, UK. 8. Potential and future prospects for rapeseed oil. Christian Mollers, University of Goettingen, Germany. References. Index