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The book Lipid Science and Technology is written for the students of Food Science and Technology. It covers discussions on lipid sciences, biology and in vivo synthesis of lipid components following various biochemical pathways. A detailed discussion on the structures and functions of cellular lipids is given in the book. The extraction techniques of edible lipids from various sources including plants, land and aquatic animals and microorganisms are discussed with figures. The theories on emulsion formation are elaborated with several equations. The fatty acid composition of edible triglycerides obtained from different oilseeds, animals and milk are furnished in the book. The primary and secondary processing techniques of edible fats and oils are discussed in separate chapters. The book also covers wide range of discussions on various undesirable components of extracted lipids, their heath issues and techniques for their removal and destruction at different stages of processing of edible fats and oils. Experimental techniques of a number of common laboratory analyses of edible fats and oils are given in the book.
The book contains a total of 13 chapters divided into five sections, namely, Introduction to cellular lipids, sources and properties, Extraction of edible fats and oils, Refining of fats and oils, Secondary processing of fats and oils and analysis of fats and oils.