The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products - 1st Edition - ISBN: 9780123520555, 9781483218359

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

1st Edition

Authors: G. Hoffmann
Editors: Steve L Taylor
eBook ISBN: 9781483218359
Imprint: Academic Press
Published Date: 28th January 1989
Page Count: 400
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


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 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


No. of pages:
© Academic Press 1989
Academic Press
eBook ISBN:

About the Author

G. Hoffmann

About the Editor

Steve L Taylor

Affiliations and Expertise

Professor of Food Science and Technology

Ratings and Reviews