Fats and oils for a healthier future: macro, micro and nanoscales
Tan, Chin Ping (2014) Fats and oils for a healthier future: macro, micro and nanoscales.
This book reviews major research outcomes produced and published by the author’s research group over the last 12 years on topics related to fats and oils at the macro-, micro- and nanoscales from the scientific and technological perspective. Today, the food industry expects fats and oils to perform in many different applications, and consumers want them to deliver various functions and healthy benefits. At the macroscale level, the continuous search for new oilseed crops with more advantageous oil compositions may lead to the development of excellent candidates that can eventually reach commercial acceptance. More than 10 different types of oilseeds have been rigorously studied for their physicochemical properties and their potential for use in food and non-food applications. In addition, constant formulation development related to fats and oils serves important functions in food and beverage products, from texture and product stability to flavour. At the microscale level, the extraction of valuable lipid bioactive compounds, the mitigation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil and the thermal analysis of fats and oils products using the differential scanning calorimetry (DSC) technique are the primary focuses of my research team. The extraction of phospholipids from palm-pressed fibre provides an opportunity to recover valuable lipid compounds from by-products of the palm milling industry. The quality of refined palm oil plays a pivotal role in meeting consumer demands for high-quality finished food products. Investigation of the formation of 3-MCPD esters and modification of the refining processes used in the production of refined palm oil are two tasks that are key to maintaining the status of palm oil as the major vegetable oil on the world market. In addition, a few DSC methods have been developed to enable researchers to measure changes inthe thermal properties and quality of various fat and oil products. At the nanoscale, the range below 100 nm is important because at this small size, the laws of physics and chemistry for a bulk system change, resulting in novel properties that enable researchers to produce new materials with the exact characteristics they desire. The food industry has traditionally dealt with macro- or microscale lipid substances, but the introduction of the nanoscale may spur a paradigm shift within the field. The study of both fundamental and applied aspects of functional lipid nanodispersions has received increasing attention in recent years. Dispersion or high-energy emulsification methods are frequently used for the formation of functional lipid nanodispersions. Studies on the optimisation of the formulation and processing parameters have been the primary focus of my research team. The application of functional lipid nanodispersions as formulations for active delivery and targeting in various food systems is also an active and interesting area of study. The research findings presented in this book are a compilation of publications from many Masters and PhD dissertations supervised by the author. The major findings presented in this book are not expected to be comprehensive, rather, this book is intended to appraise the reader of the wide variety of opportunities and challenges involved in the effort to understand the physicochemical properties and functionalities of fats and oils and subsequently improve the application of fats and oils in food products.
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