Lipids food industry applications

The analysis (separation, identification, and quantitation) of lipid classes from total lipid extracts is of prime importance in many food industry applications. While the chemical and chromatographic approaches outlined are elegant, well-established, and robust, they are relatively time-consuming and rely on separate stages of separation, identification, and quantitation. 

The relation between the architecture of the molecules and the spatial morphology into which they assemble has attracted longstanding interest because of their importance in daily life. Lipid molecules are important constituents of the cell membrane. Amphiphilic molecules are of major importance for teclmological applications (e.g., in detergents and the food industry). 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

Lipases are used to hydrolyse milk fat for a variety of uses in the confectionary, sweet, chocolate, sauce and snack food industries and there is interest in using immobilized lipases to modify fat flavours for such applications (Kilara, 1985). Enzymatic interesterification of milk lipids to modify rheological properties is also feasible. 

Applications of whole-cell biocatalytic membrane reactors, in the agro-food industry and in pharmaceutical and biomedical treatments are listed by Giorno and Drioli [3], Frazeres and Cabral [9] have reviewed the most important applications of enzyme membrane reactors such as hydrolysis of macromolecules, biotransformation of lipids, reactions with cofactors, synthesis of peptides, optical resolution of amino acids. Another widespread application of the membrane bioreactor is the wastewater treatment will be discussed in a separate section. 

Rye starch has been tried as a gelling and thickening agent in the food industry and also in non-food applications.12 Rye starch can be substituted for potato starch. A combination of rye starch and lipids has been used in dessert mixes.16... 

Whether for food or nonedible industrial applications, the choice of raw material lipid is dependent on a match between the physical properties of the lipid and the desired performance properties. Physical and performance properties are largely a... 

The low polarity of carbon dioxide appears as a limitation to its use in extraction technologies requiring a total lipid extract, because more polar lipids cannot be extracted. Many of the extraction protocols used for these applications rely on a modified solvent system based on the addition of small volumes of a polar organic solvent (methanol or ethanol) to the extraction system. Such application for the extraction of lipids in the food industry is widespread, particularly with plant-based oils. However, the potential problems with the extraction of total lipids by SF has also yielded specific applications in the selective extraction or concentration of lipid components. Examples exist of the separation of FA from triacylglycerols (TAG) and squalene from sterols. 

This mechanism of release involves the melting of the capsule wall to release the active material. It is readily accomplished in the food industry because there are numerous materials of low melting point that are approved for food use (lipids, modified lipids, or waxes). In such applications, coated particles are stored at temperatures well below coating melting point, and then heated above this temperature during preparation, cooking, and consumption. 

This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications and a good set of references. Since lipids have many uses the appeal of the book will extend from the food industry to the pharmaceutical industry. 

Lipases are hydrolytic enzymes that have received extensive attention in food, pulp and paper and fuels industries. They can be found in microorganisms, plants, and animals with ability to breakdown of lipids. In this chapter, lipases are introduced and there is a brief discussion about their functions. This is followed by a short description of their main sources, structure, and features with an emphasis on their specificity and interfacial activity. The chapter focuses on microbial lipases, which are usually preferred for commercial applications due to their favorable properties, easy extraction, and unlimited supply. The chapter concludes with a discussion on the various industrial applications of lipases and properties improvement. 

Human serum and saliva contain superoxide dismutase (SOD), peroxidase and catalase—antioxidant enzymes that destroy H2O2 and 02 and represent a form of the antioxidant defense against mutagenic factors (Nishioka and Ninoshiba, 1986). Clinical investigations have shown that SOD administration has a significant beneficial effect in cardiac feilure, in which the heart muscle is injured (Fass, 1987). SOD has prospects for application not only in medicine, but also in food industry, where, in combination with catalase and peroxidase, it may be used to prevent oxidation of lipids and other valuable components of food (Taylor and Richardson, 1979). The SOD isolated from certain marine bacteria could be used (Mickelson, 1977) to prevent autooxidation in several test systems. 

Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. 

K. Eskins and G. Fanta, Fantesk carbohydrate-oil composites useful in low-fat foods, cosmetics, drugs, and industrial applications Lipid Technology, 1996, 8, 53-57. 

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