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

1. Auflage 2013
ISBN: 978-1-4832-1835-9
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 400 Seiten, Web PDF

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.

Autoren/Hrsg.

Hoffmann, G.

Taylor, Steve L

Inhaltsverzeichnis

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