Potential of Insect-Derived Ingredients for Food Applications

D.A. Tzompa Sosa, V. Fogliano

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Insects are a sustainable and efficient protein and lipid source, compared with conventional livestock. Moreover, insect proteins and lipids are highly nutritional. Therefore, insect proteins and lipids can find its place as food ingredients. The use of insect proteins and lipids as food ingredients requires a deep understanding on the chemical and physical characteristics of these ingredients, as well as its functionality. Information on the chemical and physical characteristics of insect proteins and oils will help to assess the possibilities of its use on different food applications. In this chapter, we briefly review the nutritional aspects of insect proteins and lipids, insect processing, protein and lipid extraction as well as the perspectives of food applications of insect protein and lipids. Future studies should delve into extraction methods and into intrinsic properties of insect ingredients. This knowledge will be useful to introduce insect ingredients into various food preparations. Also valuable will be the study of other insect species with perspectives for its commercial rearing.
Original languageEnglish
Title of host publicationInsect Physiology and Ecology
EditorsVonnie Shields
PublisherInTech
Pages215-231
ISBN (Electronic)9789535130345
ISBN (Print)9789535130338
DOIs
Publication statusPublished - Apr 2017

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  • Cite this

    Tzompa Sosa, D. A., & Fogliano, V. (2017). Potential of Insect-Derived Ingredients for Food Applications. In V. Shields (Ed.), Insect Physiology and Ecology (pp. 215-231). InTech. https://doi.org/10.5772/67318