Lipids: Properties and Functionality

Alejandro Marangoni, Avi Goldstein, Koushik Seetharaman

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

This chapter focuses on the properties and functionalities of lipids as ingredients in food applications. Lipids may play a variety of roles in food systems depending on their application. Differences in the crystallization of fats may yield networks with altered macroscopic properties. Firstly, this chapter will discuss the role of food lipids in various common baked product matrices. The relationships between the microstructure and the macroscopic properties of lipid networks will then be discussed, focusing on the roles of crystallization, polymorphism, rheological properties, microstructure, and processing conditions. Finally, strategies for the replacement of fats in baked products for the purpose of improving human health will be discussed.

Original languageEnglish (US)
Title of host publicationBakery Products Science and Technology
Subtitle of host publicationSecond Edition
PublisherWiley-Blackwell
Pages223-241
Number of pages19
Volume9781119967156
ISBN (Electronic)9781118792001
ISBN (Print)9781119967156
DOIs
StatePublished - Aug 11 2014

Keywords

  • Crystallization
  • Lipids
  • Microstructure
  • Product matrix
  • Shortening

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