Fats in food technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Sheffield [u.a.]
Sheffield Acad. Pr. [u.a.]
2002
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Sheffield food technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 379 S. Ill., graph. Darst. |
| ISBN: | 1841272256 0849397847 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804129137984536576 |
|---|---|
| adam_text | Titel: Fats in food technology
Autor: Rajah, Kanes K.
Jahr: 2002
Contents
1 Physical properties of fats in food 1
TETSUO KOYANO and KIYOTAKA SATO
1.1 Introduction 1
1.2 Basic physical properties of fat crystals 2
1.2.1 Polymorphism of fats 2
1.2.2 Phase behaviour of fat mixtures 6
1.2.3 Microstructure, texture and Theological properties 8
1.3 Structure-function relations in food fats 9
1.3.1 Fats in bulk phase 9
1.3.2 Fats in oil-in-water emulsions 11
1.3.3 Fats in water-in-oil emulsions 13
1.4 Fat blending in confectionery fats 15
1.4.1 Cocoa butter equivalents and cocoa butter replacers 15
1.4.2 Cocoa butter and milk fat 16
1.5 Fat crystallisation in oil-in-water emulsions 20
1.5.1 Crystallisation in emulsions of palm oil in water 21
1.5.2 Crystallisation in emulsions of palm mid-fraction in water 22
1.6 Conclusions 25
Acknowledgements 25
References 25
2 Bakery Fats 30
JOHN PODMORE
2.1 Introduction 30
2.2 Production of margarine and shortening 31
2.3 Crystallisation behaviour 33
2.4 Processing 36
2.5 Plastic bakery fats 37
2.5.1 Short pastry 39
2.5.2 Cake 41
2.5.3 Puff pastry 46
2.6 The influence of emulsifiers in baking 48
2.7 Control of quality in margarine and shortening manufacture 51
2.8 Liquid shortenings 54
2.9 Fluid shortenings 55
2.10 Powdered fats, flaked fats and fat powders 56
2.10. i Methods of manufacture 56
2.10.2 Applications of fat powders and powdered fats 60
2.11 Fat in biscuit baking 61
2.11.1 The function of fats in biscuits 62
2.11.2 Biscuit filling creams 64
CONTENTS ix
2.11.3 Spray fats 64
2.1 1.4 Fat bloom 65
2.12 Conclusions 66
References 67
Water continuous emulsions 69
H. M. PREMLAL RANJITH
3.1 Introduction 64
3.1.1 The structure of water continuous emulsions 69
3.1.2 Milk fat globule structure 71
3.2 Preparation of water continuous emulsions 73
3.2.1 Dairy creams 73
3.2.2 Recombined creams 79
3.2.3 Ice-cream mix 82
3.2.4 Heat treatment of emulsions K9
3.2.5 Preparation of dressings 105
3.3 Factors affecting water continuous emulsions 109
3.3.1 Emulsion stability of high-fat creams 109
3.3.2 Defects in ice cream 117
3.3.3 Defects in mayonnaise and salad dressing 119
References 120
Hydrogenation and fractionation 123
ALBERT J. DIJKSTRA
4.1 Introduction 123
4.2 Hydrogenation 124
4.2.1 Kinetics and mechanism 125
4.2.2 Industrial hydrogenation processes 136
4.3 Fractionation 141
4.3.1 Theoretical aspects 142
4.3.2 Wax removal by winterisation 143
4.3.3 Industrial fractionation processes 144
4.4 Discussion 153
References 154
Fats for chocolate and sugar confectionery 159
IAN M. STEWART and RALPH E. TIMMS
5.1 Introduction 159
5.2 Production and properties 160
5.2.1 Cocoa butter and milk fat 160
5.2.2 Symmelrical/SOS-type alternative fats 166
5.2.3 High-trans-type alternative fats 168
5.2.4 Laurie-type alternative fats 170
5.2.5 Comparison and compatibility 171
5.3 Legislation and regulatory aspects 174
5.3.1 Legislation 174
5.3.2 Adulteration and its detection 178
5.4 Applications 179
CONTENTS
5.4.1 Real chocolate 179
5.4.2 Compound chocolate 181
5.4.3 Toffees and other sugar confectionery 184
5.4.4 Truffles 185
5.4.5 Bloom and rancidity 186
5.5 Conclusions 188
References 189
6 Spreadable products 192
DAVID J. ROBINSON and KANES K. RAJAH
6. J Introduction 192
6.1.1 Definition of spreads: margarine, low(er) fat spreads and butter 192
6.1.2 Summary of product development 194
6.1.3 Summary of process development 196
6.1.4 Summary of ingredient development 199
6.1.5 Summary of packaging developments 202
6.2 Legislation 204
6.2.1 EU regulations 205
6.2.2 US regulations 205
6.2.3 Codex standards 207
6.3 Emulsion technology 207
6.3.1 Properties of emulsions 207
6.3.2 Emulsifiers and hydrophilic-lipophilic balance values 211
6.3.3 Stabilisers 212
6.3.4 Preservatives and microbiological stability 212
6.3.5 Emulsion preparation 213
6.4 Process technology 216
6.4.1 Current yellow fat range 216
6.4.2 Scraped-surface cooling 216
6.4.3 Churning technology 220
6.4.4 Storage conditions 222
6.5 Yellow fat blends 222
6.5.1 Trans-fatty-acid-free oil blends 222
6.5.2 Some properties of butter 223
6.5.3 Oils high in lauric and palmitic fatty acids 223
6.5.4 Long-chain fatty acids 225
6.6 Nonyellow fat range 225
References 226
7 Emulsifiers and stabilizers 228
CLYDE E. STAUFFER
7.1 Introduction 228
7.2 Surface activity 229
7.2.1 Amphiphiles 229
7.2.2 Surface and interfaciai tension 230
7.3 Interface formation 232
7.3.! Division of internal phase 232
7.3.2 Emulsions 233
7.3.3 Foams 234
CONTENTS xi
7.4
7.5
7.3.4 Wetting 234
Stabilization 235
7.4.1 Creaming 235
7.4.2 Floccuiation 236
7.4.3 Ionic stabilization 237
7.4.4 Steric hindrance 238
7.4.5 Foam drainage and film breakage 238
7.4.6 Viscosity and gelation 240
Food emulsifiers 240
7.5.1 Monoglycerides 241
7.5.2 Monoglyceride derivatives 242
7.5.3 Sorbitan derivatives 245
7.5.4 Polyhydric emulsifiers 247
7.5.5 Anionic emulsifiers 249
7.5.6 Lecithin 250
Hydrophilic-lipophilic balance 252
7.6.1 Basic principal of the concept 252
7.6.2 Experimental determination ofhydrophilic-lipophilic balance 254
Polysaccharide stabilizers and thickeners 256
7.7.1 Gums 256
7.7.2 Modified starch 258
7.7.3 Cellulose derivatives 259
Applications 259
7.8.1 Margarine and dairy products 259
7.8.2 Baking 264
7.8.3 Coatings 267
7.8.4 Dressings and sauces 268
Regulatory aspects 272
ences 273
7.6
7.7
7.8
7.9
Role of milk fat in hard and semihard cheeses 275
TIMOTHY P. GUINEE and BARRY A. LAW
8.1 Introduction 275
8.2 Effect of fat on cheese composition 277
8.2.1 Fat level 277
8.2.2 Effect of degree of fat emulsification 281
8.3 Proteolysis 283
8.3.1 Primary proteolysis (where moisture in nonfat solids differs) 284
8.3.2 Secondary proteolysis (where moisture in nonfat substance differs) 286
8.4 Effect of fat on cheese microstructure 287
8.4.1 Microstructure of rennet-curd cheese 287
8.4.2 Microstructure of pasteurized processed cheese products and
analogue cheese products 291
8.4.3 Effect of fat level 292
8.4.4 Effect of fat emulsification 295
8.4.5 Effect of fat on heat-induced changes in microstrucutre 295
8.5 Effect of fat on cheese microbiology 297
8.6 Effect of fat on cheese flavour 299
8.7 Effect of fat on cheese yield 301
8.8 Effect of fat on cheese texture and rheologv 304
xii CONTENTS
8.8.1 Contribution of fat to cheese elasticity and fluidity 304
8.8.2 Effect of fat level on fracture-related properties, as measured by using
large strain deformation 306
8.8.3 Effect of degree of fat emulsification on fracture-related properties,
as measured by using large strain deformation 307
8.9 Effect of fat on the functional properties of heated cheese 310
8.9.1 Effect of fat level 315
8.9.2 Effect of milk homogenization and degree of fat emulsification 319
8.10 Conclusions 322
References 323
9 Culinary fats: solid and liquid frying oils and speciality oils 332
JOHN PODMORE
9.1 Introduction 332
9.2 Salad and cooking oils 333
9.3 Frying fats 337
9.3.1 Shallow (pan) frying 338
9.3.2 Deep frying 338
9.3.3 Selection of frying media 343
9.4 Oils for roasting nuts 347
9.5 Ghee 347
9.5.1 Ghee attributes and quality 348
9.5.2 Uses of ghee 350
9.6 Vanaspati 350
9.7 Speciality oils 352
9.7.1 Almond oil 353
9.7.2 Groundnut oil 353
9.7.3 Hazelnut oil 353
9.7.4 Sesame seed oil 355
9.7.5 Safflower oil 355
9.7.6 Grapeseedoil 356
9.7.7 Walnut oil 357
9.7.8 Rice bran oil 357
9.8 Concluding remarks 358
References 358
Appendix Nomenclature for fatty acids and triglycerides 360
Index 361
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| indexdate | 2024-07-09T19:00:22Z |
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| language | English |
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| spelling | Fats in food technology ed. by Kanes K. Rajah 1. publ. Sheffield [u.a.] Sheffield Acad. Pr. [u.a.] 2002 XII, 379 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Sheffield food technology Aceites y grasas comestibles Alimentos - Industria y comercio Cacaoindustrie gtt Chocolade gtt Emulsies gtt Hydrogenering gtt Levensmiddelenindustrie gtt Tecnologia de alimentos larpcal Vetten gtt Voedingsstoffen gtt Óleos e gorduras vegetais comestíveis larpcal Food industry and trade Oils and fats, Edible Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Fett (DE-588)4071189-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Fett (DE-588)4071189-4 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Rajah, Kanes K. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009770711&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Fats in food technology Aceites y grasas comestibles Alimentos - Industria y comercio Cacaoindustrie gtt Chocolade gtt Emulsies gtt Hydrogenering gtt Levensmiddelenindustrie gtt Tecnologia de alimentos larpcal Vetten gtt Voedingsstoffen gtt Óleos e gorduras vegetais comestíveis larpcal Food industry and trade Oils and fats, Edible Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittel (DE-588)4034870-2 gnd Fett (DE-588)4071189-4 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4034870-2 (DE-588)4071189-4 (DE-588)4143413-4 |
| title | Fats in food technology |
| title_auth | Fats in food technology |
| title_exact_search | Fats in food technology |
| title_full | Fats in food technology ed. by Kanes K. Rajah |
| title_fullStr | Fats in food technology ed. by Kanes K. Rajah |
| title_full_unstemmed | Fats in food technology ed. by Kanes K. Rajah |
| title_short | Fats in food technology |
| title_sort | fats in food technology |
| topic | Aceites y grasas comestibles Alimentos - Industria y comercio Cacaoindustrie gtt Chocolade gtt Emulsies gtt Hydrogenering gtt Levensmiddelenindustrie gtt Tecnologia de alimentos larpcal Vetten gtt Voedingsstoffen gtt Óleos e gorduras vegetais comestíveis larpcal Food industry and trade Oils and fats, Edible Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittel (DE-588)4034870-2 gnd Fett (DE-588)4071189-4 gnd |
| topic_facet | Aceites y grasas comestibles Alimentos - Industria y comercio Cacaoindustrie Chocolade Emulsies Hydrogenering Levensmiddelenindustrie Tecnologia de alimentos Vetten Voedingsstoffen Óleos e gorduras vegetais comestíveis Food industry and trade Oils and fats, Edible Lebensmitteltechnologie Lebensmittel Fett Aufsatzsammlung |
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