409
components. This must be achieved without sacrificing other parameters such as
yield and stability of the crop from season to season. The modified seed must not be
mixed with the conventional seed. In the production of modified seed it is important
to know the methods employed in producing such seeds, since there is a growing
concern over the use of these modified seeds in certain population. Inspite of these
advances in production of modified seeds, the commercial development of oils from
such seeds will definitely take a long time. The high demand for oils and fats for
food and non-food uses has coupled the need to increase the production of such
seeds. This could also be attained by seed breeding or by developing seeds to give
higher yields, drought-resistant and provide better yields under adverse and harsh
conditions.
Animal Fats Modified Through Nutritional Changes
Over the years, animal fats from nutritional stand point have always been seen with
lot of disadvantages. This is mainly because these animal fats being loaded with
saturated fats coupled with transfat that could lead to high cholesterol levels. The
other factors include low levels of essential fatty acids and antioxidants. This apart,
the use of animal fat is restricted to certain groups in the population as few ethnic
groups prefer fat from plant sources. The advantage that animal fat has over fat from
plant sources is that it is valuable source of long-chain PUFA in the diet especially
for people who do not consume fish. Apart from these, altering the fatty acid composition of chicken eggs and meat by making changes in the diet of chicken is also
fast gaining momentum. However great care is required to be taken so that these
changes in fatty acid composition do not reduce the shelf life of the products and
during cooking it does not lead to unexpected flavours and odours.
Conclusion
The chapter on lipids highlights on the general classification, properties, structural
classification and methods of modification of lipids. The term lipids has a plethora
of definitions; however lipids are most commonly referred to as substances that are
insoluble in water and having composed of fatty acids and its derivatives that are
soluble in organic solvents.
In terms of classification of lipids, the lipids could be classified based on their
structure as simple lipids, complex lipids and derived lipids. These are further classified into numerous types depending on their composition. Apart from the structural characterization, the physicochemical properties of the lipids also greatly
determine the end-use. Properties such as crystallization greatly influence the characteristics of solid fat and this in turn has an impact on physical properties such as
spread ability, stability and processing characteristics. Properties like melting point
determine the mechanical characteristics of butter and ice-cream.
Lipids and Oils: An Overview
components. This must be achieved without sacrificing other parameters such as
yield and stability of the crop from season to season. The modified seed must not be
mixed with the conventional seed. In the production of modified seed it is important
to know the methods employed in producing such seeds, since there is a growing
concern over the use of these modified seeds in certain population. Inspite of these
advances in production of modified seeds, the commercial development of oils from
such seeds will definitely take a long time. The high demand for oils and fats for
food and non-food uses has coupled the need to increase the production of such
seeds. This could also be attained by seed breeding or by developing seeds to give
higher yields, drought-resistant and provide better yields under adverse and harsh
conditions.
Animal Fats Modified Through Nutritional Changes
Over the years, animal fats from nutritional stand point have always been seen with
lot of disadvantages. This is mainly because these animal fats being loaded with
saturated fats coupled with transfat that could lead to high cholesterol levels. The
other factors include low levels of essential fatty acids and antioxidants. This apart,
the use of animal fat is restricted to certain groups in the population as few ethnic
groups prefer fat from plant sources. The advantage that animal fat has over fat from
plant sources is that it is valuable source of long-chain PUFA in the diet especially
for people who do not consume fish. Apart from these, altering the fatty acid composition of chicken eggs and meat by making changes in the diet of chicken is also
fast gaining momentum. However great care is required to be taken so that these
changes in fatty acid composition do not reduce the shelf life of the products and
during cooking it does not lead to unexpected flavours and odours.
Conclusion
The chapter on lipids highlights on the general classification, properties, structural
classification and methods of modification of lipids. The term lipids has a plethora
of definitions; however lipids are most commonly referred to as substances that are
insoluble in water and having composed of fatty acids and its derivatives that are
soluble in organic solvents.
In terms of classification of lipids, the lipids could be classified based on their
structure as simple lipids, complex lipids and derived lipids. These are further classified into numerous types depending on their composition. Apart from the structural characterization, the physicochemical properties of the lipids also greatly
determine the end-use. Properties such as crystallization greatly influence the characteristics of solid fat and this in turn has an impact on physical properties such as
spread ability, stability and processing characteristics. Properties like melting point
determine the mechanical characteristics of butter and ice-cream.
Lipids and Oils: An Overview