Download Structured and Modified Lipids by Frank D. Gunstone PDF
By Frank D. Gunstone
This article addresses severe subject matters within the increasing industry and creation for lipids. It combines novel and standard equipment from technological and organic views to accomplish the simplest pathways for creation of transformed lipids. The booklet is equipped into 3 sections exploring improvement, new creation tools and winning items and makes use of.
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Extra resources for Structured and Modified Lipids
Example text
It is here that antioxidants are incorporated into the food to preserve it in good flavor condition for the duration of its shelf life. The shelf life depends on the food product: for some, it might only be a few days; for others it could be several years. 40 MacFarlane Some companies have the facilities for edible oil deodorization and food production on the same site, which allows for oils to be incorporated into foods just hours after they have been deodorized. In this case the deodorized oil is as fresh as possible and oxidative deterioration during bulk shipment and storage of the oil is eliminated.
All of these uncertainties will create a situation in which these specialty oils and fats are unlikely to be produced and used within a few days of production, therefore they will require special considerations to see that they remain in a fresh condition. The situation will be exacerbated because many of the specialty oils and fats are triacylglycerol products rich in long-chain polyunsaturated fatty acids (LCPUFA), which are more prone to oxidation than oils containing fewer double bonds. III.
These can be grown by fermentation in tanks or in ponds and harvested. Lipids are then extracted from the dried mycelium. Because of the costs associated with these processes they are of commercial value only for lipids rich in polyunsaturated fatty acids. Such oils are free of cholesterol, heavy metals, and pesticides and are generally simpler in lipid composition than the animal lipids and fish oils, which provide the alternative sources of most of these PUFA. Brief accounts of this topic have been given by Gunstone (6), Ratledge (49), Ward (50), and Mukherjee (51).