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

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