THE OILY PRESS

Author William W. Christie is joined by new co-author Xianlin Han to bring you a new edition of Lipid Analysis - Isolation, Separation, Identification and Lipidomic Analysis. First published in 1973, Lipid Analysis was completely re-written and updated in subsequent editions published in 1982 and 2003. Now, for 2010, Oily Press presents this 4th Edition which devotes considerable space to mass spectrometry and lipidomics.

Our free PDF downloads of older Oily Press and PJ Barnes & Associates books have proved very popular with lipid scientists and technologists worldwide with many thousands of copies being downloaded. We intend adding more free books and have now modified the layout of our web site to accommodate these extra books and to make access easier for our customers. Click here to see the new web page for free books.

In the past we have asked you to provide your full name, street address and email address so that we could send you an update each time we published a new book or added an older book to the list of free downloads. These updates are now sent via email, therefore we are no longer asking you to provide a street address. Also, it is no longer essential even to provide an email address to access our downloads. However, people change their email addresses frequently therefore we provide a box on all of the download pages so that you can send us your name and email address if the address changes. Please do this otherwise you may not hear of our latest books and free downloads!

The Second Edition of the popular Oily Press book Trans Fatty Acids in Human Nutrition has proved very popular. 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 featured 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.

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.

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.

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 Oily Press book Phospholipid Technology and Applications

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.)

Oily Press e-mail updates: If you would like to receive updates by e-mail informing you when new Oily Press books are published, please go to our Address Page and enter your details in the form.

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