OILS AND FATS IN TECHNOLOGY, FOOD CHEMISTRY AND COMMERCE
Whatever
our interest in lipids,
we all encounter oils and fats daily at meal times and in all our visits to the supermarket.
In the Western world, 35-40% of our diet is made up of oils and fats
whether they be in dairy or other animal products, spreads, confectionary items or cooking oils.
In this section, we consider the basic chemistry and technology of oils and fats, and
what happens to them when they are processed or used by consumers as in frying.
In one section, we salute the pioneers in the subject.
We consider oils and fats also as major items of commerce, which can even sustain national economies.
Frying Oils
In these pages, we have aim to cover the chemical, analytical and nutritional aspects of the changes that occur when oils are heated during frying.-
Oils and Fats in the Market Place
These pages by Frank Gunstone are devoted to market matters concerning oilseeds, oils and fats, and oil meals. and cover the major oils and fats commodities and the main countries/regions where they are produced, traded and consumed for food and non-food purposes.
- The History of Lipid Science and Technology
Brief biographies of the pioneers of lipid science and technology, together with accounts of topics that have proved to be milestones in the development of the subject.
- Selected Patents Relating to Oils and Fats
Brief details of current patents, published and pending, relating to oils and fats, together with an archive of past data.
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There are also many pages that are relevant to the topic of Oils and Fats in the sections of the website -
"About Lipids" and "Analysis".
Further sections are planned that will deal with topics such as industrial oils & fats technology,
fatty acid chemistry and patents - watch this space in 2010.
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Updated: Dec. 16th, 2009 |
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