THE OILY PRESS

The Second Edition of the popular Oily Press book Trans Fatty Acids in Human Nutrition is now available for purchase. The original 1998 book of 9 chapters has been completely re-written and expanded to 15 chapters. Each chapter of the new 442-page book (ISBN 978-0-9552512-3-8, Volume 23 in The Oily Press Lipid Library) contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research, and it also covers areas such as consumption, legislation and risk perception. The editors are Frédéric Destaillats and Fabiola Dionisi of Nestlé, Switzerland, and Jean-Louis Sébédio and Jean-Michel Chardigny of INRA, France.

The January 2009 issue of the AOCS Inform magazine features a review written by Willem van Nieuwenhuyzen (director of Lecipro Consulting, The Netherlands) of the recent Oily Press book Phospholipid Technology and Applications. To read the review, click on this Oily Press review page.

Just what you need in an economic recession - a free book! Download the FREE electronic version of the popular Oily Press book Lipids in Nutrition and Health: a Reappraisal, written by Michael Gurr and originally published in 1999.

On 28 January 2009 the BBC internet news service reported that a UK chef has won an award for an intricate sculpture of a samurai warrior created completely from commercial chef's pastry fat. Christopher Zammit was the winner of the Works in Fat competition at the Hospitality Show held in Birmingham. He spent 30 hours using his hands and a paintbrush to create the the 76cm wide free-standing warrior. Pictures are available here. The contest was sponsored by a catering supplier as part of the Salon Culinaire, which included masterpieces created from sugar, chocolate and fat.

The booklet Optimum deep-frying - Recommendations by the German Society of Fat Science (DGF) is now available in English translation as a PDF file and can be downloaded free of charge at the DGF web site

Dr Ralph Timms, who wrote Confectionery Fats Handbook for the Oily Press, has been awarded the 2008 Lampitt Medal by the Society of Chemical Industry (SCI). The medal "recognizes significant and outstanding service by a member to the Society towards achieving the aims and objectives of the Society". Timms worked for Unilever, the CSIRO (Food Research Division) and Sime Darby in Great Britain, Australia and Malaysia. He has also worked for short periods at the Leatherhead Food Research Association, UK, and the then Palm Oil Research Institute of Malaysia. He worked as an independent consultant from 1988 until retirement in October 2006.

For several years he has been a member of the `Oil seeds, animal and vegetable fats and oils and their by products sub-committee' (AW/307) of the British Standards Institution (BSI) and has been leader of the UK delegation to ISO and CEN meetings. He has an active role in the American Oil Chemists' Society, the European Federation of Lipid Science and Technology and SCI's Oils & Fats Group committee, and is also Chairman of the Food Nutrition and Quality sub-committee of the Malaysian Palm Oil Board's Programme Advisory Committee. As well as being author of the Confectionery Fats Handbook, Timms has published well over 50 scientific papers, written many book chapters and presented papers at many conferences.

It takes a long time for reviews of new books to get published these days. The June 2008 issues of both European Journal of Lipid Science and Technology and the AOCS magazine Inform each feature a review of the Oily Press book Lipids: Structure, Physical Properties and Functionality. To read these reviews, please see the web page for the book by clicking here.

A new resource covering the major oils and fats commodities and the major countries/regions where these commodities are produced, traded (exports and imports), and consumed for food and non-food purposes is now available on the Lipid Library web site of Dr William W. Christie (the founder of The Oily Press). The articles in Oils and Fats in the Marketplace have been written by Professor Frank D. Gunstone based on his experience in writing on market matters for Lipid Technology journal and occasionally for Inform magazine. The articles are in HTML and can be viewed free of charge.

Professor Frank D. Gunstone of the Scottish Crop Research Institute, Scotland, has brought together an international team of authors to write Phospholipid Technology and Applications (ISBN 978-0-9552512-2-1, Volume 22 in The Oily Press Lipid Library). A PDF file showing the title pages, Preface, Table of Contents, and List of Contributors is now available from the web page.

Phospholipids are quickly becoming the next exciting lipid ingedient. Israeli supplier Enzymotec has entered into an agreement with Danish raw materials and ingredients supplier, Alsiano Pharma, to distribute its phospholipid ingredients throughout Scandinavia. The deal will see Enzymotec's proprietary phospholipids - `Sharp', `CardiaBeat' and `Krill Oil+' - employed in various supplement products. The company has also started collaboration with several different companies in Europe, India, Australia, South Korea and the USA, and has set up a new research centre. For more information on phospholipids see the new Oily Press book Phospholipid Technology and Applications

Omega-3 is becoming a household term and the category is fast moving into the mainstream, according to supplier Ocean Nutrition quoted in Nutraingredients.com newsletter. The newsletter also says market researcher Packaged Facts found that omega-3 enriched foods make up the strongest sector of the functional foods market in the USA, still with room for significant growth. The market for these goods has grown from approximately US$100 million to more than $2 billion in four years and is expected to reach $7 billion in sales by 2011. According to Mintel, more than 1000 products were launched worldwide in 2006 containing omega-3, with the biggest sectors coming from dairy, bakery and processed meats and fish. In the past five years more than 3000 omega-3 products have been launched worldwide, although the majority of these have been in Europe, says Nutraingredients.com.

Spectacular sales of two Oily Press books published in 2007 confirm that omega-3 fatty acids and antioxidants are scorching hot topics in the lipid area. Long-Chain Omega-3 Specialty Oils (H. Breivik) and Antioxidants in Food and Biology: Facts and Fiction (E.N. Frankel) are well on their way to being Oily Press best-sellers and the leading books on their subjects.

We have made available the proceedings of a 1995 conference on fish oil for FREE download as a PDF file from our web site. Click on Fish Oil: Technology, Nutrition and Marketing to read instructions on how to download the file.

In 2007 the American Oil Chemists' Society (AOCS) `Food Structure and Functionality Lifetime Achievement' award ($1500 honorarium and a crystal plaque) was presented to Professor Kare Larsson, co-author of the Oily Press book Lipids: Structure, Physical Properties and Functionality, for his contributions to the field of food structure. The award "honors the recipient's outstanding performance and meritorious contributions to an area of interest to the Division". His award address was entitled "On Some X-ray Structural Studies of Polar Food Lipids". (You can now see abstracts from Stig E. Friberg's new review of this book here.)

Now available - a free electronic PDF version of Dr William W. Christie's well-known Oily Press book Gas Chromatography and Lipids: A Practical Guide. Originally published in 1989, the hard copy of this book (perhaps better known to many simply as "GC & Lipids") was reprinted many times but is now out-of-print. However, demand is still strong and Dr Christie has therefore prepared two versions - a PDF file available for FREE download from this Oily Press web site and an HTML version which can be viewed on his own site.

Download the FREE electronic version of Lipid Glossary 2 from our web site. Oily Press customers can now obtain a free PDF file of this book by following the simple instructions. The authors, Professor Frank D. Gunstone and Dr Bengt G. Herslof, together with the publisher, have decided to provide this file in electronic format for free so that Lipid Glossary 2 will be as widely available as possible.

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