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.
Introduction Acknowledgments 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 References Index
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- © Academic Press 1989
- 28th January 1989
- Academic Press
- eBook ISBN:
Professor of Food Science and Technology