Table of Contents

Table of Contents

Preface
pp. vii-x

Chapter 1
Surfactant and Antioxidant Properties of Fatty Acid Esters Synthesized through Lipase-Catalyzed Condensation with Various Hydrophilic Compounds
(Yoshiyuki Watanabe, and Shuji Adachi, Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University, Takaya, Higashi-Hiroshima, Japan, and others)
pp. 1-26

Chapter 2
The Impact of Combined Emulsifier on Crystallization Properties of Non Trans Fat
(Ivana Lonèareviæ, Biljana Pajin and Jovana Petroviæ, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)
pp. 27-38

Chapter 3
Food-Grade Colloidal Particles as Emulsifiers and Stabilizers for Complex Colloids
(Ashok R. Patel, Vandemoortele Centre for Lipid Science and Technology, Lab. of Food Tech. and Eng., Faculty of Bioscience Eng., Ghent University, Gent, Belgium)
pp. 39-48

Chapter 4
Lecithin, Modified Lecithins, Polyglycerol Polyricinoleate and Sorbitan Monostearate Effects in Cocoa Butter and other Lipid Systems
(Eriksen Koji Miyasaki, Glazieli Marangoni de Oliveira, Monise Helen Masuchi, School of Chemical Engineering, University of Campinas, Campinas, Brazil)
pp. 49-84

Bibliography
pp. 85-96

Index
pp. 97-104