Developments in Oils and Fats - Hardcover

Hardcover

ISBN 10: 0751402052 ISBN 13: 9780751402056

Publisher: Aspen Publishers Inc.,U.S., 1995

Synopsis

1 Meat lipids.- 1.1 Introduction.- 1.2 Coronary heart disease (CHD).- 1.2.1 Will dietary change decrease CHD?.- 1.2.2 Cholesterol consumption.- 1.2.3 Fat consumption.- 1.2.4 Meat lipids and plasma cholesterol.- 1.2.5 Lean meat.- 1.3 Triacylglycerols.- 1.3.1 Pigs.- 1.3.2 Effect of diet.- 1.3.3 Lean pigs.- 1.3.4 Cattle and sheep.- 1.3.5 Effect of diet.- 1.3.6 Effect of leanness.- 1.4 Lipid consistency.- 1.5 Organoleptic properties.- 1.5.1 Intramuscular triacylglycerols.- 1.5.2 Intramuscular phospholipids.- 1.5.3 Autocatalytic autooxidation.- 1.5.4 Haem iron and non-haem iron.- 1.5.5 Role of phospholipids in rancidity.- 1.6 Cholesterol.- 1.7 Conclusion.- References.- 2 Marine (n-3) polyunsaturated fatty acids.- 2.1 Introduction.- 2.2 Origins and composition of marine fish oils.- 2.3 Speciality marine oils rich in (n-3) PUFA.- 2.4 Concentration of (n-3) PUFA from marine oils.- 2.5 Concluding remarks.- References.- 3 Confectionery fats.- 3.1 Introduction.- 3.2 Cocoa butter.- 3.3 Confectionary fats.- 3.4 Hard butters.- 3.4.1 Lauric cocoa butter substitutes.- 3.4.2 Non-lauric cocoa butter substitutes.- 3.4.3 Cocoa butter equivalents.- 3.5 Availability of raw materials.- References.- 4 Derivatives or long-chain ratty acids.- 4.1 Introduction.- 4.2 Testing methods.- 4.2.1 Test method for corrosion resistance.- 4.2.2 Surface tension.- 4.2.3 Friction coefficients.- 4.2.4 Welding load.- 4.2.5 Practical tests.- 4.2.6 Microbial activity tests.- 4.3 Results and discussion.- 4.3.1 Additives from higher fatty acids.- 4.3.2 Additives from dibasic acids.- 4.3.3 Additives from aromatic carboxylic acids.- 4.3.4 Fluorine compounds from hydroxyl fatty acids and related compounds.- 4.3.5 Practical tests.- 4.3.6 Antimicrobial properties.- 4.4 Experimental.- 4.4.1 Reaction of undecylenic acid (I) with cycIohexanone (II).- 4.4.2 Reaction of 2-(1-hydroxy-l-cycIohexyl)-10-undecenoic acid (III) with p-toluenesulfonic acid.- 4.4.3 Reaction of undecylenic acid (I) with mecaptoacetic acid.- 4.4.4 10, 11-Dichloromethylene undecanoic acid (VII).- 4.4.5 Reaction of linoleic acid (VIII) with maleic anhydride.- 4.4.6 12-Isovaleroyloxy stearic acid (XI).- 4.4.7 Monoethylester (XIII) of sebacic acid (XII) (1 ,8-octanedicarboxylic acid).- 4.4.8 Aromatic carboxylic acid derivatives.- 4.4.9 Reaction of methyl ricinolate (XIV) with PPDA.- 4.4.10 Reaction of2,3-dibromo-l-propanol (XVII) with PPDA.- 4.4.11 Reaction of glycerol ?-monoallylether (XIX) with PPDA.- 4.4.12 Preparation of adducts of amino alcohols with boric anhydride.- 4.4.13 Preparation of a sample solution for a water-soluble cutting fluid.- Acknowledgements.- References.- Further reading.- 5 Sunflowerseed oil.- 5.1 History.- 5.2 Sunflower breeding.- 5.3 Oil composition.- 5.4 Waxes.- 5.5 Phospholipids.- 5.6 Tocopherols.- 5.7 Food use.- 5.8 Sunflower oil as an alternative fuel.- 5.9 Oleochemicals.- References.- 6 Developments in palm oil.- 6.1 Introduction.- 6.2 Biological aspects.- 6.3 Palm oil quality.- 6.4 Characteristics of palm oil.- 6.4.1 Physical characteristics.- 6.4.2 Chemical characteristics.- 6.5 Characteristics of palm kernel oil and palm oil fractions.- 6.5.1 Palm kernel oils.- 6.5.2 Fraction of palm oil.- 6.6 Production of palm oil and palm oil products.- 6.6.1 Milling.- 6.6.2 Refining and processing.- 6.7 Uses of palm oil and its products.- 6.7.1 Food uses of palm oil.- 6.7.2 Non-food uses.- 6.8 Nutritional aspects of palm oil.- 6.9 Effluent in the palm oil industry.- 6.9.1 Palm oil mill effluent.- 6.9.2 Palm oil refinery waste.- 6.9.3 Waste from the oleochemical industry.- 6.9.4 Future developments.- References.- 7 Lipids and oxygen: is rancidity avoidable in practice?.- 7.1 Introduction.- 7.2 Guidelines.- 7.2.1 Antioxidants.- 7.2.2 Effect of temperature.- 7.2.3 Reduction of access of air.- 7.2.4 Use of metal deactivators and antioxidants.- 8 Crystallisation of fats.- 8.1 Introduction.- 8.2 Basic principles.- 8.3 Supersaturation.- 8.4 Nucleation.- 8.5 Growth.- 8.6 Crystal size, habit and po...

About this title

Synopsis

The diversity of applications to which oils and fats can be put gives these substances great industrial importance. This book describes the latest processing techniques and end uses of oils and fats from a wide range of raw material sources. In addition, the chemical and physical properties of the raw materials are examined in detail. In the first part of the book, each chapter is devoted to a particular oil or fat source, examining the production and processing techniques, and detailing both existing and novel applications. Sunflower oil, for example, is now being studied as a possible alternative fuel and the processing involved, as well as the advantages and disadvantages of the end product, are discussed in full. Other uses for new oil and fat products can be found in foods, cosmetics and pharmaceuticals, detergents and lubricants. This range of applications ensures that this volume will be useful to chemists and technologists in all areas of the oil and fat industry, particularly in the food industry, and will also be an essential source of reference for academic researchers.

Edition details

• Publisher: Aspen Publishers Inc.,U.S.
• Publication date: 1995
• Language: English
• ISBN 10: 0751402052
• ISBN 13: 9780751402056
• Binding: Hardcover
• Number of pages: 288
• Editor: Hamilton R. J.