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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Chemie Theoretische Chemie Chemical and Enzymatic Interesterification for Food Lipid Production
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Chemical and Enzymatic Interesterification for Food Lipid Production
Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo (Broschiert, Englisch)
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Beschreibung
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. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
12.08.2024
Sprache
Englisch
EAN
9783031674044
Herausgeber
Springer International Publishing
Serien- oder Bandtitel
SpringerBriefs in Molecular Science
Sonderedition
Nein
Autor
Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo
Seitenanzahl
59
Einbandart
Broschiert
Schlagwörter
Enzymatic Interesterification, Chemical Interesterification, Lipase, Trans-Fatty Acids, Enzymatic Catalysis, Food Specialty Fats, Modified Fat, Interesterification, Distribution of Fatty Acids
Thema-Inhalt
PND - Lebensmittelchemie
PSE - Chemische Biologie
TDCT - Lebensmittel- und Getränketechnologie
TDC - Industrielle Chemie und Chemietechnologie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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