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Structured and modified lipids.
International Dairy Journal 11 (2001) 969
Book review Structured and modified lipids. F.D. Gunstone (Ed.); Marcel Dekker, Inc., New York, USA, 2001, x+547 pages, ISBN 0-8247-0253-0 The title of the book is a good indication of its content, as it deals mainly with tailoring of lipids to meet specific nutritional and functional needs. The first two chapters (‘‘Why are structured lipids and new lipids sources required’’? and ‘‘Procedures used for lipid modification’’) put the reader on the right track. Contributions to this 19 chapter book are all from leading scientists in their respective field. The dairy content of the book is limited. True, it includes one full chapter on milk fat modification and part of another chapter on conjugated linoleic acid (CLA). The chapter on modification of milk fat consists of two main parts, dealing with improvement of (1) its nutritional quality; and (2) its physicochemical properties. Compositional modification through cow feeding, and chemical and enzymatic transesterification are the main topics covered in the first part. In the second part, the three main aspects covered on modification of physicochemical properties of milk fat are hydrogenation (briefly); fractionation; and cholesterol removal. Despite all the possibilities to tailor milk fat to specific composition or functional properties, the authors appear pessimistic for a high scale commercial use of milk fat ingredients obtained through these processes, due mainly to the ‘‘loss of the typical and very much appreciated flavor ...’’ of milk fat in some processes, but also due to economic factors. This chapter on the modification of milk fat is a short (28 pp.) chapter on a
PII: S 0 9 5 8 - 6 9 4 6 ( 0 1 ) 0 0 1 4 6 - 7
complex matter, but it has the merit of covering the major aspects of milk fat modification, with some valuable practical details, while including a wellbalanced reference part. The chapter addressing conjugated linoleic acid has been divided into four main parts that include (1) ‘‘Structure, metabolism, and tissue content of CLA’’; (2) ‘‘Sources and intake of CLA’’, which confirms that dairy products constitute the major source of dietary CLA; (3) Functional effects of CLA, an up-to-date overview of the highly promising health benefits of these fatty acid isomers; and (4) ‘‘Analysis of CLA’’, accounting for nearly half of the text content of the chapter. Some of the other topics covered in this book include plant breeding and genetic modification to change fatty acid composition in vegetable oils, structured triacylglycerols, specialty oils, cocoa butter and cocoa butter equivalent, and reduced-energy fats and Olestra. Considering its restricted dairy content, this book may be of limited interest to the dairy scientist, technologist or student of dairy science, as milk fat modification and CLA are usually covered in books on dairy science and technology. However, its value lies in its focus giving the reader up-to-date information on the topics, and as such, it is certainly a good addition to any reference food science library. P. Angers Universite! Laval, Sainte-Foy, Quebec, Canada
Book review Structured and modified lipids. F.D. Gunstone (Ed.); Marcel Dekker, Inc., New York, USA, 2001, x+547 pages, ISBN 0-8247-0253-0 The title of the book is a good indication of its content, as it deals mainly with tailoring of lipids to meet specific nutritional and functional needs. The first two chapters (‘‘Why are structured lipids and new lipids sources required’’? and ‘‘Procedures used for lipid modification’’) put the reader on the right track. Contributions to this 19 chapter book are all from leading scientists in their respective field. The dairy content of the book is limited. True, it includes one full chapter on milk fat modification and part of another chapter on conjugated linoleic acid (CLA). The chapter on modification of milk fat consists of two main parts, dealing with improvement of (1) its nutritional quality; and (2) its physicochemical properties. Compositional modification through cow feeding, and chemical and enzymatic transesterification are the main topics covered in the first part. In the second part, the three main aspects covered on modification of physicochemical properties of milk fat are hydrogenation (briefly); fractionation; and cholesterol removal. Despite all the possibilities to tailor milk fat to specific composition or functional properties, the authors appear pessimistic for a high scale commercial use of milk fat ingredients obtained through these processes, due mainly to the ‘‘loss of the typical and very much appreciated flavor ...’’ of milk fat in some processes, but also due to economic factors. This chapter on the modification of milk fat is a short (28 pp.) chapter on a
PII: S 0 9 5 8 - 6 9 4 6 ( 0 1 ) 0 0 1 4 6 - 7
complex matter, but it has the merit of covering the major aspects of milk fat modification, with some valuable practical details, while including a wellbalanced reference part. The chapter addressing conjugated linoleic acid has been divided into four main parts that include (1) ‘‘Structure, metabolism, and tissue content of CLA’’; (2) ‘‘Sources and intake of CLA’’, which confirms that dairy products constitute the major source of dietary CLA; (3) Functional effects of CLA, an up-to-date overview of the highly promising health benefits of these fatty acid isomers; and (4) ‘‘Analysis of CLA’’, accounting for nearly half of the text content of the chapter. Some of the other topics covered in this book include plant breeding and genetic modification to change fatty acid composition in vegetable oils, structured triacylglycerols, specialty oils, cocoa butter and cocoa butter equivalent, and reduced-energy fats and Olestra. Considering its restricted dairy content, this book may be of limited interest to the dairy scientist, technologist or student of dairy science, as milk fat modification and CLA are usually covered in books on dairy science and technology. However, its value lies in its focus giving the reader up-to-date information on the topics, and as such, it is certainly a good addition to any reference food science library. P. Angers Universite! Laval, Sainte-Foy, Quebec, Canada