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Chemical and enzymatic interesterification for food lipid production

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemical and enzymatic interesterification for food lipid productionby Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo.
Author:	Alves, Vanessa.
other author:	Furtado, Guilherme de Figueiredo.
Published:	Cham :Springer Nature Switzerland :2024.
Description:	vi, 59 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Lipids.
Online resource:	https://doi.org/10.1007/978-3-031-67405-1
ISBN:	9783031674051$q(electronic bk.)

Chemical and enzymatic interesterification for food lipid production
Alves, Vanessa.

Chemical and enzymatic interesterification for food lipid production[electronic resource] /by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo. - Cham :Springer Nature Switzerland :2024. - vi, 59 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods,2199-7209. - SpringerBriefs in molecular science.Chemistry of foods..

Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue.

This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification.

ISBN: 9783031674051$q(electronic bk.)

Standard No.: 10.1007/978-3-031-67405-1doiSubjects--Topical Terms:

197421
Lipids.

LC Class. No.: TP453.L56

Dewey Class. No.: 664.3

Chemical and enzymatic interesterification for food lipid production
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520 $a This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification.
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