Chemistry and Technology of Edible Oils and Fats and Their High Fat Products (eBook)

Front Cover 1
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products 4
Copyright Page 5
Table of Contents 8
Foreword 6
Introduction 10
Dedication 14
Acknowledgements 16
Chapter 1. The Chemistry of Edible Fats 18
I. On Oils and Fats in General 18
II. Major Lipid Components 20
III. Minor Accompanying (Lipid) Components 31
IV. Fat Modifying Reactions 39
Chapter 2. 
46 
I. Raw-material Handling Operations 46
II. Preparatory Treatments 62
III. Vegetable-oil Milling 85
IV. Main and Side Products of Oil-milling Operations 128
Chapter 3. Water- and Heat-promoted Fat Separation from Animal and Plant "Fatty Tissues" 138
I. Theoretical Background 138
II. Edible-fat Processing (Rendering) from Terrestrial Animals 141
III. Edible-Fat Processing from Marine Animals 148
IV. Edible-fat Processing from Oily Fruit Pulps and Nuts 150
V. Special Quality Aspects 154
VI. Surface-water and Air Pollution 155
Chapter 4. 
156 
I. "Chemical" Versus "Physical" Refining 157
II. Deacidifkation by Neutralization 163
III. Dry Deacidifìcation Methods 179
IV. Bleaching or Decolorization 180
V. Deodorization/Deacidifìcation by Distillation/Heat Bleaching 199
VI. Refinery Effluent Treatment/Fat Recovery 215
VII. Quality Control of the Refining Operation 217
Chapter 5. Fat-modification Processes 218
I. Hydrogenation of Edible Oils 220
II. Fractional Crystallization and Winterization/Dewaxing 262
III. Interesterifìcation: Ester Interchange/Randomization 281
Chapter 6. Production of Edible-fat Productsof High Fat Content 296
I. Margarines/Minimum Calory Margarines 296
II. The Production of Mayonnaise and Related Products 342
III. Shortenings 344
IV. Vanaspati 346
V. Prepared Mixes 347
VI. Fundamentals of Baking 347
VII. Packaging and Packaging Materials 349
VIII. Warehousing, Distribution, Storage Life 353
IX. Product-quality Assessment 353
X. Cleaning Methods 355
Chapter 7. Speciality Fats 356
Chapter 8. Miscellaneous Subjects 360
I. Storage and Transport of Oils and Fats 360
II. Energy Demands of the Oil-milling and Edible-fat Processing Operations 371
III. Automation 379
References 382
Index 388