Vegetable Oils in Food Technology (Chemistry and Technology of Oils and Fats)

Contents......Page 10
1.1 Extraction, refining and processing......Page 16
1.2 Vegetable oils—production, disappearance and trade......Page 18
1.2.1 Soybean oil......Page 22
1.2.3 Rapeseed/canola oil......Page 23
1.2.4 Sunflowerseed oil......Page 24
1.2.6 Cottonseed oil......Page 25
1.2.9 Olive oil......Page 26
1.2.10 Corn oil......Page 27
1.3 Some significant factors......Page 28
1.4 Predictions for the twenty-first century......Page 30
References......Page 32
2.1 Introduction......Page 33
2.2.1 Seed composition......Page 34
2.2.3 Fatty acid composition......Page 35
2.2.4 Minor components......Page 37
2.3.1 Oil extraction......Page 39
2.3.2 Oil refining......Page 41
2.3.3 Modified non-alkaline refining......Page 43
2.3.4 Co-products from oil refining......Page 44
2.4.1 Hydrogenation......Page 49
2.4.2 Interesterification......Page 50
2.4.3 Crystallisation and fractionation......Page 51
2.4.4 Traditional plant breeding and genetic modification......Page 53
2.5.2 Density......Page 55
2.5.3 Viscosity......Page 56
2.5.5 Specific heat......Page 57
2.5.8 Smoke, flash and fire points......Page 58
2.5.10 Plasticity and ‘spreadability’......Page 59
2.6 Oxidative quality of soybean oil......Page 60
2.6.3 Carbonyl compounds......Page 61
2.6.7 Oxidative stability......Page 62
2.7 Nutritional properties of soybean oil......Page 63
2.8.1 Cooking and salad oils......Page 64
2.8.2 Margarine and shortening......Page 65
2.8.3 Mayonnaise and salad dressing......Page 66
References......Page 67
3.2.1 Palm oil......Page 74
3.2.2 Palm oleins......Page 79
3.2.3 Palm stearin......Page 82
3.3.1 Palm oil......Page 83
3.3.2 Palm olein......Page 85
3.3.3 Palm stearin......Page 86
3.4.1 Carotenes......Page 91
3.4.2 Tocopherols and tocotrienols......Page 93
3.5 Food applications of palm oil products......Page 96
3.5.1 Cooking/frying oil......Page 97
3.5.2 Margarines and shortenings......Page 98
3.5.3 Shortenings......Page 101
3.5.4 Vanaspati......Page 102
3.5.6 Other uses......Page 105
3.6 Conclusion......Page 107
References......Page 108
4.1 Introduction......Page 113
4.2.1 Nature of edible oils and fats......Page 114
4.2.2 Fatty acid composition of canola oil......Page 115
4.2.3 Minor fatty acids......Page 116
4.2.4 Triacylglycerols......Page 117
4.2.5 Polar lipids......Page 118
4.2.6 Tocopherols......Page 119
4.2.7 Sterols......Page 121
4.2.8 Pigments......Page 122
4.2.9 Trace elements......Page 123
4.2.10 Commercial crude oil, refined and deodorised oil......Page 124
4.3 Physical and chemical properties......Page 125
4.3.3 Smoke and flash point......Page 126
4.3.7 Iodine value......Page 127
4.4.1 Standard canola/rapeseed oil......Page 128
4.4.2 High-erucic acid rapeseed (HEAR) oil......Page 138
References......Page 139
5.1 Introduction......Page 143
5.2 Worldwide sunflower production......Page 144
5.3 Obtaining the best results in growing sunflower plants......Page 145
5.4 Types of sunflowers......Page 151
5.5 Confection or non-oil sunflower......Page 155
5.6 Potential for sunflower products in the US......Page 156
5.7 Crushing of sunflower seeds......Page 158
5.8 Sunflower oil degumming......Page 160
5.9 Sunflower oil refining......Page 161
5.10 Physical refining process......Page 163
5.11 Chemical refining process......Page 164
5.13 Modified chemical refining......Page 166
5.15 Dewaxing......Page 167
5.16 Hydrogenation......Page 168
5.17 Summary......Page 169
References......Page 170
6.2.1 Composition......Page 172
6.2.2 Processing and applications......Page 186
6.3.1 Composition......Page 188
6.3.2 Properties......Page 195
6.3.3 Processing......Page 199
6.3.4 Food uses......Page 205
References......Page 216
7.2 Cottonseed oil properties......Page 218
7.2.1 Cottonseed oil triacylglycerol composition......Page 219
7.2.2 Cottonseed oil nonglyceride components......Page 221
7.2.3 Cottonseed oil physical characteristics......Page 223
7.2.4 Cottonseed oil chemical characteristics......Page 228
7.2.5 Typical analytical characteristics......Page 230
7.4 Cottonseed oil processing......Page 232
7.4.2 Pre-bleaching......Page 234
7.4.4 Fractionation......Page 235
7.4.5 Hydrogenation......Page 236
7.4.7 Post-bleaching......Page 237
7.4.9 Deodorisation......Page 238
7.5.1 Liquid oils......Page 239
7.5.2 Shortening......Page 241
7.5.3 Margarine and spread......Page 243
References......Page 244
8.1 Peanut production, history and oil extraction......Page 246
8.2 Oil uses......Page 247
8.3.1 Oil in seed......Page 248
8.3.2 Fatty acids......Page 249
8.3.3 High-oleic peanut oil......Page 250
8.3.4 Triacylglycerol structure......Page 251
8.3.5 Phospholipids......Page 252
8.3.6 Sterols......Page 253
8.4.2 Colour......Page 254
8.4.6 Peroxide value......Page 255
8.5.1 Cardiovascular disease......Page 256
References......Page 257
9.2 Extraction of olive oil from olives......Page 259
9.2.2 Centrifugation (three phase system)......Page 260
9.2.6 Extraction of pomace oil (olive-residue oil)......Page 261
9.3.1 Fatty acids and triacylglycerols......Page 262
9.3.2 Mono-and diacylglycerols......Page 263
9.3.3 Other constituents......Page 264
9.3.4 Effect of processing of oils on the composition of virgin olive oils......Page 279
9.4.1 Olive oil and olive pomace oil refining......Page 280
9.4.2 Refining and minor constituents......Page 281
9.5 Regulations......Page 282
9.5.1 Olive oil classification......Page 283
9.6 Cloudy olive oil......Page 287
9.7 Consumption and culinary applications......Page 288
9.7.2 Other uses......Page 289
References......Page 290
10.1.1 Introduction—the corn oil industry......Page 293
10.1.2 Common corn oil refining steps and effects on oil composition......Page 294
10.1.3 The composition of crude corn oils—comparison of germ, kernel and fiber oils......Page 296
10.1.5 Triacylglycerol molecular species......Page 297
10.1.6 Unsaponifiables and phytosterols......Page 299
10.1.7 Tocopherols and tocotrienols......Page 301
10.2.1 Chemical and physical properties......Page 304
10.2.2 Stability......Page 305
10.3.1 Cooking/salad oil......Page 306
10.4 Conclusions......Page 307
References......Page 308
11.2 Sesame seed oil......Page 312
11.2.2 Oil composition......Page 313
11.2.3 Seed processing and oil refining......Page 317
11.2.4 Sesame antioxidants and oil stability......Page 320
11.3 Rice-bran oil......Page 323
11.3.1 Production of bran and oil extraction......Page 324
11.3.2 Oil refining and high value byproducts......Page 326
11.3.3 Oil composition and food uses......Page 328
11.3.4 Biological effects and future trends......Page 332
11.4.1 Flax production and oil composition......Page 333
11.4.3 Linola oil......Page 335
References......Page 337
Abbreviations......Page 342
Websites......Page 344
C......Page 346
F......Page 347
N......Page 348
P......Page 349
S......Page 350
Z......Page 352