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An authoritative overview of the main specialty oils and fats in current use and with significant potential in food processing

Introduction

Geoff Talbot

Part I: Properties and processing of specialty oils and fats

1. Olive oil: properties and processing for use in food

Dimitrios Boskou

2. Hemp and flax seed oil: properties and applications for use in food

Nurhan Dunford

3. Tree nut oils: properties and processing for use in food

Ronald B. Pegg & Yi Gong

4. Tropical exotic oils: properties and processing for use in food

Geoff Talbot

5. Shea butter: properties and processing for use in food

Peter Lovett

6. Algal Oils: Properties and Processing for use in foods and supplements

Robert Winwood

7. Specialty/GM vegetable oils: properties and applications in food (rape, sunflower, soybean)

Asim Syed

8. Structured triglycerides: properties and processing for use in food

Kevin Smith

Part II: Applications of specialty oils and fats in foods and nutraceuticals

9. Speciality oils and fats in confectionery

Geoff Talbot

10. Speciality oils and fats in margarines and low fat spreads

Ian Norton, Marcela Arellano & Paul Smith

11. Speciality oils and fats in ice cream

Kevin Smith

12. Infant formulae

Randolph Happe & Luisa Gambelli

13. Utilising the bioactive contents of specialty oils and fats

Ronald B. Pegg & Adrian L. Kerrihard

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