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College of Agriculture,
California State Polytechnic University,
Pomona, CA
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INTRODUCTION |
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 TOP INTRODUCTION |
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In brief I have not read a better text on food lipids, lipid chemistry and food applications in more than a decade. Food Lipids is a very comprehensive, well-written book. The authors were selected from an internationally recognized group of researchers who provided insightful and thorough materials for the reader to enjoy.
The text is divided into five main sections including Chemistry and Properties, Processing, Oxidation, Nutrition, and Biotechnology and Biochemistry. In the Chemistry and Properties section, the introductory chapters described the nomenclature and classification of lipids, the chemistry and function of phospholipids, waxes and sterols, lipid based emulsions and emulsifiers, and the chemistry of frying fats. Specific methods used in the extraction and analysis of lipids were described as well as analysis of trans fatty acids. These chapters are ideal for introducing the subject to upper division undergraduates or graduate students.
The second section described the technology used in edible fat and oil processing. The first chapter clearly described the recovery, refining, converting and stabilizing of edible fats and oils. The physical structure of solid lipids through crystallization and polymorphism was described using milk fat and cocoa butter as prime examples. The chapter on chemical interesterification of food lipids provided the theory and the application of the process, concluding that interestification will continue to grow as the process of choice, while hydrogenation will continue to decline.
The section on oxidation described the key oxidation reactions in both edible oils and plant and animal tissues. A brief discussion on the chemistry and reactivity of oxygen was followed by describing its reactivity with unsaturated fatty acids. By-products of lipid oxidation are a major cause of quality deterioration of processed and unprocessed foods. An excellent review of the methods to measure lipid oxidation in fats and oils was presented. Two chapters provided examples of the most commonly used antioxidants. The mechanisms of actions of the antioxidants used in arresting or improving the oxidative stability of foods were discussed.
Excess consumption of fats and oils are related to many diseases in human health. Yet, several fats provide health supporting properties, such as the omega fatty acids and other polyunsaturated fatty acids. The potential effect of eicosanoids on the immune system was briefly described. Two chapters described the relationships between dietary fats and coronary heart disease and with obesity. An excellent review of synthtic fat substitutes concluded this section and placed the use of these agents in good perspective.
The closing section stimulates interest in future use of biotechnology to enhance the value added properties of lipid products. The role of microbial lipases, enzymatic interesterification, and structural lipids were discussed. A review of the biosynthesis of fatty acids and storage lipids in oil bearing seed and fruit tissues of plants was provided to serve as the backdrop for altering these pathways. The closing chapter identified the mechanisms used in genetic engineering of crops to produce altered vegetable oil products. These products can benefit health and cost of processing.
Once again Marcel Dekker has supported the creation of an exceptional reference. Tables and figures are clear and useful, being well integrated into the text. References included essential original references as well as up to date references through 1996 and into 1997. The editors integrated the materials well providing extreme consistency in style between authors. I would strongly recommend the book to every researcher, teacher and graduate student interested in lipids. This book has the potential to become the reference bible on lipids for the next decade. Although expensive, it will serve as a great resource for many years to come.
Received June 1, 1998.
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