Talbot Specialty Oils and Fats in Food and Nutrition

Properties, Processing and Applications
1. Auflage 2015
ISBN: 978-1-78242-397-3
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 384 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in 'clean label” functional foods and the emerging markets in 'free-from” and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.
Authored by an industry expert with 35 years of experience working for Unilever and Loders CroklaanBroad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and moreAddresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Autoren/Hrsg.

Talbot, Geoff

Leseproben

1 Olive oil
Properties and processing for use in food
D. Boskou    Aristotle University, Thessaloniki, Hellas Abstract
Olive oil, a staple food for the people living in the countries surrounding the Mediterranean Sea, has a unique character and flavour as it is obtained from a fruit only by mechanical or other physical methods. The Mediterranean diet, which has olive oil as the principal source of fat, is associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes, hypertension and with protection against brain disorders, and age-related disease. Experimental and human cellular studies have also provided evidence on olive oil and cancer. These properties are attributed to the fatty acid composition of the oil and the presence of minor constituents mainly biophenols, squalene, tocopherols, and triterpenes. The production of high-quality virgin olive oil requires healthy and properly ripened olive fruits and a process control throughout the entire manufacture from olive fruits to bottling. Quality, identity, and authenticity of olive oil are guaranteed by international standards and regulated limits and analytical methods. More sophisticated methods such as high pressure liquid chromatography coupled to mass spectrometry, hyphenated gas chromatography, nuclear magnetic resonance, and DNA-based methods may also be applied for quantitation of bioactive constituent, evaluation of flavour, and for accessing geographical origin. Virgin olive oil has a remarkable stability to oxidation if properly stored. This stability and the various flavour notes and other distinct features due to different cultivars of olives and variations in processing offer opportunities for a variety of culinary applications and preparation of traditional and gourmet dishes. Keywords Olive oil grades Virgin olive oil Composition Processing and bioactive ­constituents Mediterranean diet Health properties Quality Authenticity Culinary applications. 1.1 Mediterranean world and the culture of the olive tree
Virgin olive oil is a staple food for the people living in the countries surrounding the Mediterranean Sea. The olive tree has probably been cultivated before recorded history and originates either from Iran and Mesopotamia or North Africa. It has contributed to the economy, cuisine, and health of the inhabitants of the coastal regions of Greece and the Greek Islands; Cyprus; Syria; Lebanon; the south of Italy, France, and Spain; and the coasts of North Africa. The culture of the olive tree, manifested in objects, pieces of art, medical prescriptions, rituals, and religious symbols has three aspects: the landscape, the use of the oil, and the symbolic importance of the tree and its fruit (Polymerou-Kamilakis, 2006). Greek mythology and the Old Testament provide information for the role of olive tree oil in everyday life and religion. Among the various myths, perhaps the most symbolic ones are the origin of the city of Athens and the flying of the dove from Noah’s ark. In ancient times the olive tree symbolized peace and friendship. The champions of the Olympics were crowned with a wreath of olive branches. Modern historians believe that the olive can be a marker and a compass to explore the history of cultures and civilizations. Olive oil, the oil of the olive tree (Olea europaea L.), has been produced for over 6000 years. The natural oil is a “fruit juice” ready for direct human consumption and highly appreciated for its nutritional and sensory properties, dominant in the specialty foods arena. The production of high-quality virgin olive oil requires healthy and properly ripened olive fruit and a process control throughout the entire manufacture from olive tree and olive fruits to bottled oil. In the last 30 years, there has been a global interest in the use of olive oil in the diet and this is due to the awareness of the healthy virtues of a Mediterranean diet. The oil is now gaining popularity among consumers not only for its unique character and flavor but also because scientific research suggests important health benefits. Virgin olive oil is a typical example of a “natural” functional food, and its role in health is universally recognized (Stark and Madar, 2002; Covas et al., 2006; Castañer et al., 2012; Servili et al., 2014). The growing enthusiasm for olive oil is mainly due to studies indicating that the Mediterranean diet plays a positive role in the prevention of certain diseases; in particular, coronary heart disease. New consumers who probably in the past considered this fatty material as part of an exotic dish, want now to extract healthful benefits from its fatty acid composition and the presence of antioxidants and other bioactive minor constituents. Today olive oil is produced in many countries, including areas outside the Mediterranean basin. Therefore, experts and authorities centered in the Mediterranean region meet regularly with authorities spread throughout other parts of the world to explore the elements of excellence in extra virgin olive oil, and discuss technical production issues, authenticity, organoleptic properties, and health. 1.2 Grades of olive oil: Definitions, standards, legislation
The quality and processing of several grades of olive oil are defined by Codex Alimentarius, the European Union Commission (EC), and the International Olive Council (IOC). Regulations and standards provide defined value ranges for physical and chemical properties and for composition of minor fatty acids, sterols, and other constituents, naturally present or due to processing. In unrefined extra virgin and virgin olive oils the process does not go further than extraction by physical means, filtering (which is also a physical method), and packing. Producers of these two types of olive oil have to use fruits in excellent condition and manage all the factors affecting their quality. Due to their high cost, these two grades of olive oil are protected by strict regulation and international standards. Definitions (Commission Regulation. 2568/91/EC, Commission Regulation 61/2011; EC, IOC Trade Standard,15/NC No 3/Rev. 7, 20131; Codex Alimentarius, STAN 33-1981) Extra virgin olive oil. Virgin olive oil having free acidity, as a percentage of oleic acid, up to 0.8% and the other characteristics according to regulations in force. Extra virgin olive oil is the most flavorful and the highest quality grade. It is produced entirely by mechanical means without the use of any solvents, and under temperatures that do not degrade the oil. Virgin olive oil. Virgin olive oil having free acidity, as a percentage of oleic acid, up to 2.0% and the other characteristics according to regulations in force. Ordinary virgin olive oil. Virgin olive oil having free acidity, as a percentage of oleic acid, up to 3.3% and the other characteristics according to regulations in force. EC Regulations do not include this category. Olive oil. Oil obtained by blending refined olive oil and virgin olive oil having free acidity, as a percentage of oleic acid, up to 1.0% and the other characteristics according to regulations in force. Lampante olive oil. Virgin olive oil having free acidity, as a percentage of oleic acid, greater than 2% and the other characteristics according to regulations in force; virgin olive oil not fit for consumption but intended for refining or for technical use. Refined olive oil. Olive oil obtained from virgin olive oil refining that preserves its natural triacylglycerol composition, having free acidity, as a percentage of oleic acid, up to 0.3% and the other characteristics according to regulations in force. Crude olive-residue (olive pomace) oil. The oil extracted from olive pomace by means of a solvent having the characteristics according to regulations in force. Refined olive residue oil. Oil obtained from crude olive residue oil by refining that preserves its natural triacylglycerol composition, having free acidity, as a percentage of oleic acid, up to 1.0% and the other characteristics according to regulations in force. Olive residue oil. Oil obtained by blending refined olive residue oil and virgin olive oil having free acidity, as a percentage of oleic acid, up to 1.0% and the other characteristics according to regulations in force. 1.3 Composition of virgin olive oil
1.3.1 Fatty acids, triacylglycerols
The main fatty acids present in olive oil and their limits expressed as m/m% methyl esters are palmitic (7.5–20%), palmitoleic (0.3–3.5%), heptadecanoic (= 0.3%), stearic (0.5–5.0%), oleic (55.0–83%), and linoleic (3.5–21%). Other fatty acids, the limits of which can be used to check identity, are myristic = 0.05%, heptadecenoic = 0.3%, linolenic = 1.0%, arachidic = 0.6%, eicosenoic = 0.4%, behenic = 0.2% (for olive oil types) and = 0.3% (for olive residue oils), and lignoceric = 0.2%. Scano and her coworkers (1999), using (13)C nuclear...