Resources

F. Shahidi, John Wiley & Sons, 2005

First published in 1945, Bailey′s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self–contained index for that particular volume.

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R.E. Timms, The Oily Press, Bridgwater, UK, 2003

Fat is the most expensive component in confectionery such as chocolate. It may comprise cocoa butter, milk fat, palm oil, lauric oil, exotic fats etc. This new handbook will provide a comprehensive guide to all aspects of confectionery fats, written by an author who is recognized worldwide as a leading expert in the practical as well as the theoretical aspects.

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J.W. Mullin, Butterworth Heinemann, Oxford, UK, 2001.

Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten. Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials. Incorporating all the recent developments and applications of crystallization technology, Crystallization gives clear accounts of the underlying principles, a review of the past and current research themes and guidelines for equipment and process design. This new edition introduces and enlarges upon such subjects as: Control and Separation of polymorphs and chiral crystals Micro- and macro-mixing and the use of computer fluid dynamics Seeding and secondary nucleation in batch crystallization processes Incorporation of upstream and downstream requirements into design procedures for crystallization plant Computer-aided molecular design and its use in crystal habit modifier selection Crystallization provides a comprehensive overview of the subject and will prove invaluable to all chemical engineers and industrial chemists in the process industries as well as crystallization workers and students in industry and academia. Crystallization is written with the precision and clarity of style that is John Mullin’s hallmark – a special feature being the large number of appendices that provide relevant physical property data.

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R.W. Hartel, Aspen Publishers, Inc., Gaithersburg, MA, USA, 2001

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

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N. Widlak, R. Hartel, S. Narine, AOCS Press, Champaign, IL, USA, 2001

The crystallisation and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals and oleo chemicals. A basic understanding of lipid crystallisation and solidification is fundamental to understanding and optimising products or systems containing lipids. This book is a collection of papers from the American Oil Chemists’ Society conference on Crystallisation and Solidification Properties of Lipids held in Toronto, Canada in 2000. The purpose of the conference was to provide attendees with a combination of the following: an overview of the fundamental principles of lipid crystallisation; an update on the most current research in the area of lipid crystallisation, and papers covering application of lipid crystallisation into food, personal care and pharmaceutical products.

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F.D. Gunstone, Springer-Verlag New York, NY, USA, 1996

This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.

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N. Garti, K.Sato, Marcel Dekker, Inc., New York, NY, USA, 1988

Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches — the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorphic transformation, and technological problems. Copious bibliographic citations; many charts and illustrations.

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