Recent Advances in Chemistry and Technology of Fats and Oils

1. Physical Properties of Fats and Oils.- 1.1 Introduction.- 1.2 Melting and Crystallization Behaviour.- 1.3 Solids Content and Phase Diagrams.- 1.4 Compatibility of Fats: Product Defects.- 1.5 Final Remarks.- 1.6 References.- 2. Fatty Acid Sequence in Triglycerides and Related Compounds.- 2.1 Introduction.- 2.2 Methods for Determining Fatty Acid Sequence.- 2.3 Selected Applications.- 2.4 Appendix: Experimental Procedures.- 2.5 References.- 3. Industrial Aspects of Lipid Oxidation.- 3.1 Introduction.- 3.2 The Raw Materials.- 3.3 The Finished Product.- 4. Hydrogenation of Oils and Fats.- 4.1 Introduction.- 4.2 Layout.- 4.3 Autoclave Design.- 4.4 Reactions at the Catalyst Surface.- 4.5 References.- 5. The Analysis of Lipids with Special Reference to Milk Fat.- 5.1 Introduction.- 5.2 Lipid Class Separations.- 5.3 Fatty Acids and Related Aliphatic Compounds.- 5.4 The Positional Distributions of Fatty Acids in Milk Triacylglycerols.- 5.5 Molecular Species of Milk Triacylglycerols.- 5.6 Conclusions.- 5.7 Acknowledgement.- 5.8 References.- 6. Wheat Grain Lipids and their Role in the Bread-making Process.- 6.1 Introduction.- 6.2 Structure of the Wheat Grain.- 6.3 Composition of Lipids in Wheat Grains.- 6.4 Relationship Between Grain Lipid Composition and Flour Lipid Composition.- 6.5 Storage Stability of Wheat Flour.- 6.6 The Role of Flour Lipids in Baking of Bread.- 6.7 Acknowledgements.- 6.8 References.- 7. Varietal Differences in Fatty Acid Compositions.- 7.1 Introduction.- 7.2 Plant Lipid Compositions.- 7.3 Varieties Grown for Different Environmental Conditions.- 7.4 Compositions for Some Minor Seed Oils.- 7.5 References.- 8. Application of Modification Techniques.- 8.1 Introduction.- 8.2 Soybean Hydrogenation.- 8.3 Lard — as a Shortening.- 8.4 Margarine Development.- 8.5Palm Oil Utilisation.- 8.6 Summary.- 8.7 References.