The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

1st Edition - January 28, 1989

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  • Author: G. Hoffmann
  • eBook ISBN: 9781483218359

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The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.

Table of Contents

  • Introduction


    1 The Chemistry of Edible Fats

    I On oils and fats in general

    II Major lipid components

    III Minor accompanying (lipid) components

    IV Fat modifying reactions

    2 Vegetable-oil Separation Technology

    I Raw-material handling

    II Preparatory treatments

    III Vegetable oil milling

    IV Main and side products of oil-milling operations

    3 Water- and Heat-promoted Fat Separation from Animal and Plant "Fatty Tissue"

    I Theoretical background

    II Edible-fat processing (rendering) from terrestrial animals

    III Edible-fat processing from marine animals

    IV Edible-fat processing from oily fruit pulps and nuts

    V Special quality aspects

    VI Surface-water and air pollution

    4 Refining

    I "Chemical" versus "physical" refining

    II Deacidification by neutralization

    III Dry deacidification methods

    IV Bleaching or decolorization

    V Deodorization/deacidification by distillation/heat bleaching

    VI Refinery effluent treatment/fat recovery

    VII Quality control of the refining operation

    5 Fat-modification Processes

    I Hydrogénation of edible oils

    II Fractional crystallization and winterization/dewaxing

    III Interesterification: ester interchange/randomization

    6 Production of Edible-fat Products of High Fat Content

    I Margarines/minimum calory margarines

    II The production of mayonnaise and related products

    III Shortenings

    IV Vanaspati

    V Prepared mixes

    VI Fundamentals of baking

    VII Packaging and packaging materials

    VIII Warehousing, distribution, storage life

    IX Product-quality assessment

    X Cleaning methods

    7 Speciality fats

    8 Miscellaneous subjects

    I Storage and transport of oils and fats

    II Energy demands of the oil-milling and edible-fat processing operations

    III Automation



Product details

  • No. of pages: 400
  • Language: English
  • Copyright: © Academic Press 1989
  • Published: January 28, 1989
  • Imprint: Academic Press
  • eBook ISBN: 9781483218359

About the Author

G. Hoffmann

About the Editor

Steve L Taylor

Affiliations and Expertise

Professor of Food Science and Technology

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