Edible Oil Blends

Chemistry, Functionality, and Health Aspects
Erscheinungsjahr 2025
ISBN: 978-0-443-24849-8
Verlag: Elsevier Science

Buch, Englisch, 450 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.

Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.

Autoren/Hrsg.

Ramadan, Mohamed Fawzy

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Edible Oil Blends: chemistry, functionality and health aspects

Section I: Blends from traditional Edible oil sources
2. Sunflower oil blends
3. Soybean oil blends
4. Corn oil blends
5. Canola and Rapeseed Oil Blends
6. Cottonseed Oil blends
7. Olive Oil Blends
8. Peanut Oil Blends
9. Palm Oil Blends

Section II: Blends from non-traditional Edible oil sources
10. Coconut Oil Blends
11. Rice Bran Oil blends
12. Wheat Germ Oil Blend
13. Black cumin seed oil blends
14. Coriander Oil blends
15. Pumpkin Seed Oil Blends
16. Grapeseed Oil Blends

Section III: Commercial Products from Edible oil blends
17. Commercial Vegetable Oils Rich in Omega 3 Fatty Acids Based on Blends of Refined Sunflower and Cold-Pressed Flaxseed Oil
18. Shortening blends
19. Margarine Blends and Oleogels
20. Edible oil and dairy fat blends

Über Autor(innen)

Ramadan, Mohamed Fawzy
Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.