1470 Pages 276 B/W Illustrations
    by CRC Press

    Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition.

    Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure.

    Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.

    Fatty Acid and Lipid Structure
    Fatty acid structure
    Lipid structure

    Occurrence and Characterization of Oils and Fats
    Major oils from plant sources
    Minor oils from plant sources
    Milk fats, animal depot fats, and fish oils
    Egg lipids
    Milk lipids
    Liver and other tissue lipids
    Cereal lipids
    Leaf lipids
    Algal lipids
    Fungal lipids
    Bacterial lipids
    Lipids of viruses

    Production and Refining of Oils and Fats
    Production of animal oils and fats
    Production of vegetable oils and fats
    Degumming of oils and fats
    Alkali refining of oils and fats
    Soap stock and by-product treatments
    Bleaching of oils and fats
    Dewaxing of oils
    Vacuum stripping of oils and fats
    HACCP for oils and fats supply chains

    Modification Processes and Food Uses
    Food grade emulsifiers
    Food uses of oils and fats

    Unsaturated fatty acid synthesis via acetylene
    Fatty acid synthesis by the Wittig reaction
    Isotopically labelled fatty acids
    Synthesis of acylglycerols
    Fullerene lipids
    Bulk separation procedures

    Requirements stemming from quality control and process investigation
    Some selected analytical methods
    Chromatographic analysis of lipids
    Nuclear magnetic resonance spectroscopy

    Physical Properties: Structural and Physical Characteristics
    Crystallisation and melting
    Phase behavior
    Lipid/water interactions
    Interaction between lipids and proteins
    Biological membranes

    Chemical Properties
    Autoxidation and photo-oxidation
    Enzymatic oxidation
    Epoxidation, hydroxylation and oxidative fission
    Halogenation and halohydrins
    Double-bond migration and cyclization
    Chain branching and extension
    Hydrolysis, alcoholysis, esterification, and interesterification
    Acid chlorides, anhydrides, and ketene dimers
    Peroxy acids and related compounds
    Nitrogen-containing compounds
    Other reactions of the carboxyl group
    Oleochemical carbonates
    Guerbet compounds

    Nonfood Uses of Oils and Fats
    Basic oleochemicals
    Lipids as formulating tools in skin care and cosmetics
    Surface coatings and inks
    Castor oil products

    Lipid Metabolism
    Fatty acids
    Glyceride metabolism
    Lipids as signaling molecules
    Sterol esters
    Control mechanisms

    Nutritional, Medical and Agricultural Aspects of Lipids
    Human dietary requirements
    Lipids and cardiovascular disease
    Clinical aspects of lipids with emphasis on cardiovascular disease and dyslipaemia
    Skin lipids and medical implications
    Other disorders of lipid metabolism
    Pulmonary surfactant (lung surfactant)
    Agricultural aspects


    Frank D. Gunstone, John L. Harwood, John L. Harwood

    "… it provides an impressive amount of excellent information on a wide range of topics… is should be in the library of every large food company and university . . . Throughout the text, each section has its own list of up-do-date and useful references immediately following the section. The text is well written with numerous references."

    — William E. Artz, University of Illinois at Urbana-Champaign, in Inform, November 2008, Vol. 19, No. 11


    "Readers will note that, rather than restrict the analysis of lipids to the somewhat narrow medicinal and cardiovascular arenas (which is what the public hears about regularly), the editors instead have deconstructed the fatty acid from its molecular state and then rebuilt it layer by layer as a means to demonstrate just how many facets of life lipid science intersects. Moreover, the information on the technologies now being employed to refine and process fats and oils is invaluable, as these industrial 'leaps' are likely to have profound impact on other areas of scientific research in the coming years … Recommended as in-office reference for lipid researchers in both industrial and science-based realms. Further recommended to Health Science libraries as the authoritative voice in this fascinating area."
    -John Aiello, The Electric Review, www.electricrev.net, May 2007