Insect Oil as a Source of Nutraceuticals

The increasing demand for animal protein, which is directly related to global environmental issues, has brought significant attention to the edible insect industry around the world. While edible insect species are harvested in large numbers to contribute to food security and be source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet that can contribute to nutrition, health, food functionality and production, and new product development. With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book explores how removing insect lipids can be an important source to not only ensure future food security but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. Explores fat, an insect’s second most abundant nutrientAnalyzes the potential of this fat for an alternative oil in foodHighlights insect oil’s fat for nutritional, functional, and medicinal purposesIdentifies the aroma patterns and quality characteristics of edible insect oils and foods best suited for use