Springer Developments in Oils and Fats

Sunflower oil as an alternative fuel is one example of new and potential applications of oils and fats explored for such areas as foods, cosmetics, pharmaceuticals, detergents, and lubricants. Describes the sources, processing, application potential, and advantages and limitations of meat lipids, marine fatty acids, cocoa butter, derivatives of long-chain fatty acids, and sunflower seed and palm oil. Also discusses rancidity, crystallization, and infrared spectroscopy. Addressed primarily to scientists and technologists, but some topics might catch the interest of senior non-technical managers. Annotation copyright Book News, Inc. Portland, Or. Synopsis The diversity of applications to which oils and fats can be put gives these substances great industrial importance. This book describes the latest processing techniques and end uses of oils and fats from a wide range of raw material sources. In addition, the chemical and physical properties of the raw materials are examined in detail. In the first part of the book, each chapter is devoted to a particular oil or fat source, examining the production and processing techniques, and detailing both existing and novel applications. Sunflower oil, for example, is now being studied as a possible alternative fuel and the processing involved, as well as the advantages and disadvantages of the end product, are discussed in full. Other uses for new oil and fat products can be found in foods, cosmetics and pharmaceuticals, detergents and lubricants. This range of applications ensures that this volume will be useful to chemists and technologists in all areas of the oil and fat industry, particularly in the food industry, and will also be an essential source of reference for academic researchers.