Vegetable oils in food technology: composition, properties and uses
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Publ. [u.a.]
2002
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Chemistry and technology of oils and fats
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 337 S. graph. Darst. |
| ISBN: | 1841273317 0849328160 |
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Datensatz im Suchindex
| _version_ | 1804129648927309824 |
|---|---|
| adam_text | Titel: Vegetable oils in food technology
Autor: Gunstone, Frank D.
Jahr: 2002
Contents
1 Production and trade of vegetable oils 1
F.D. GUNSTONE
1.1 Extraction, refining and processing 1
1.2 Vegetable oils—production, disappearance and trade 3
1.2.1 Soybean oil 7
1.2.2 Palm oil 8
1.2.3 Rapeseed/canola oil 8
1.2.4 Sunflowerseed oil 9
1.2.5 Groundnut (peanut) oil 10
1.2.6 Cottonseed oil 10
1.2.7 Coconut oil 11
1.2.8 Palmkernel oil 11
1.2.9 Olive oil 11
1.2.10 Corn oil 12
1.2.11 Sesame oil 13
1.2.12 Linseed oil 13
1.3 Some significant factors 13
1.4 Predictions for the twenty-first century 15
References 17
2 Soybean oil 18
T. WANG
2.1 Introduction 18
2.2 Composition 19
2.2.1 Seed composition 19
2.2.2 Oil composition 20
2.2.3 Fatty acid composition 20
2.2.4 Minor components 22
2.3 Extraction and refining of soybean oil 24
2.3.1 Oil extraction 24
2.3.2 Oil refining 26
2.3.3 Modified non-alkaline refining 28
2.3.4 Co-products from oil refining 29
2.4 Oil composition modification by processing and biotechnology 34
2.4.1 Hydrogenation 34
2.4.2 Interesterification 35
2.4.3 Crystallisation and fractionation 36
2.4.4 Traditional plant breeding and genetic modification 38
2.5 Physical properties of soybean oil 40
2.5.1 Polymorphism 40
2.5.2 Density 40
CONTENTS
41
42
42
43
43
43
44
44
45
45
46
46
46
47
47
47
47
48
49
49
50
51
52
59
59
fractions 59
3.2.1 Palm oil 59
3.2.2 Palm oleins 64
3.2.3 Palm stearin 67
3.3 Physical characteristics of palm oil products 68
3.3.1 Palm oil 68
3.3.2 Palmolein 70
3.3.3 Palm stearin 71
3.4 Minor components of palm oil products 76
3.4.1 Carotenes 76
3.4.2 Tocopherols and tocotrienols 78
3.4.3 Sterols, squalene and other hydrocarbons 81
3.5 Food applications of palm oil products 81
3.5.1 Cooking/frying oil 82
3.5.2 Margarines and shortenings 83
3.5.3 Shortenings 86
3.5.4 Vanaspati 87
3.5.5 Cocoa butter equivalents (CBE) 90
3.5.6 Other uses 90
3.6 Conclusion 92
References 93
2.5.3 Viscosity
2.5.4 Refractive index
2.5.5 Specific heat
2.5.6 Melting point
2.5.7 Heat of combustion
2.5.8 Smoke, flash and fire points
2.5.9 Solubility
2.5.10 Plasticity and spreadability
2.5.11 Electrical resistivity
2.6 Oxidative quality of soybean oil
2.6.1 Sensory evaluation
2.6.2 Peroxide value
2.6.3 Carbonyl compounds
2.6.4 Conjugated diene
2.6.5 TBA test
2.6.6 GC method
2.6.7 Oxidative stability
2.7 Nutritional properties of soybean oil
2.8 Food uses of soybean oil
2.8.1 Cooking and salad oils
2.8.2 Margarine and shortening
2.8.3 Mayonnaise and salad dressing
References
Palm oil
S.1 W.LIN
3.1 Introduction
3.2 ComtH Dsition and Drorjerties of nalm oi
CONTENTS Xi
4 Canola/rapeseed oil 98
R. PRZYBYLSKI and T. MAG
4.1 Introduction 98
4.2 Composition 99
4.2.1 Nature of edible oils and fats 99
4.2.2 Fatty acid composition of canola oil 100
4.2.3 Minor fatty acids 101
4.2.4 Triacylglycerols 102
4.2.5 Polar lipids 103
4.2.6 Tocopherols 104
4.2.7 Sterols 106
4.2.8 Pigments 107
4.2.9 Trace elements 108
4.2.10 Commercial crude oil, refined and deodorised oil 109
4.2.11 Oxidative stability 110
4.3 Physical and chemical properties 110
4.3.1 Relative density 111
4.3.2 Viscosity 111
4.3.3 Smoke and flash point 111
4.3.4 Cold test 112
4.3.5 Crismer value 112
4.3.6 Saponification number 112
4.3.7 Iodine value 112
4.3.8 Melting characteristics, polymorphism and crystal properties 113
4.4 Major food uses 113
4.4.1 Standard canola/rapeseed oil 113
4.4.2 High-erucic acid rapeseed (HEAR) oil 123
References 124
5 Sunflower oil 128
M. K. GUPTA
5.1 Introduction 128
5.2 Worldwide sunflower production 129
5.3 Obtaining the best results in growing sunflower plants 130
5.4 Types of sunflowers 136
5.5 Confection or non-oil sunflower 140
5.6 Potential for sunflower products in the US 141
5.7 Crushing of sunflower seeds 143
5.8 Sunflower oil degumming 145
5.9 Sunflower oil refining 146
5.10 Physical refining process 148
5.11 Chemical refining process 149
5.12 Cold chemical refining process 151
5.13 Modified chemical refining 151
5.14 Modified physical refining process 152
5.15 Dewaxing 152
5.16 Hydrogenation 153
5.17 Summary 154
References 155
xii CONTENTS
6 The lauric (coconut and palmkernel) oils 157
T.P. PANTZARIS and Y. BASIRON
157
157
157
171
173
173
180
184
190
201
203
203
203
204
206
208
213
215
217
217
219
219
220
220
221
222
222
223
223
224
224
226
228
229
Groundnut (peanut) oil 231
T. H. SANDERS
8.1 Peanut production, history and oil extraction 231
8.2 Oil uses 232
8.3 Composition of groundnut oil 233
8.3.1 Oil in seed 233
8.3.2 Fatty acids 234
8.3.3 High-oleic peanut oil 235
6.1 Introduction
6.2 Coconut oil
6.2.1 Composition
6.2.2 Processing and applications
6.3 Palmkernel oil
6.3.1 Composition
6.3.2 Properties
6.3.3 Processing
6.3.4 Food uses
References
7 Cottonseed oil
R. D. O BRIEN
7.1 Introduction
7.2 Cottonseed oil properties
7.2.1 Cottonseed oil triacylglycerol composition
7.2.2 Cottonseed oil nonglyceride components
7.2.3 Cottonseed oil physical characteristics
7.2.4 Cottonseed oil chemical characteristics
7.2.5 Typical analytical characteristics
7.3 Cottonseed oil extraction
7.4 Cottonseed oil processing
7.4.1 Refining
7.4.2 Pre-bleaching
7.4.3 Winterisation
7.4.4 Fractionation
7.4.5 Hydrogenation
7.4.6 Interesterification
7.4.7 Post-bleaching
7.4.8 Blending
7.4.9 Deodorisation
7.5 Cottonseed oil utilisation
7.5.1 Liquid oils
7.5.2 Shortening
7.5.3 Margarine and spread
References
CONTENTS xiii
8.3.4 Triacylglycerol structure 236
8.3.5 Phospholipids 237
8.3.6 Sterols 238
8.3.7 Antioxidants 239
8.4 Chemical and physical characteristics of groundnut oil 239
8.4.1 General 239
8.4.2 Colour 239
8.4.3 Melting point 240
8.4.4 Percentage of free fatty acid (FFA) 240
8.4.5 Iodine value (IV) 240
8.4.6 Peroxide value 240
8.4.7 Acetyl value 241
8.4.8 Heat of fusion 241
8.4.9 Unsaponifiable material 241
8.5 Health issues 241
8.5.1 Cardiovascular disease 241
8.5.2 Allergy 242
References 242
Olive oil 244
D. BOSKOU
9.1 Introduction 244
9.2 Extraction of olive oil from olives 244
9.2.1 Pressure 245
9.2.2 Centrifugation (three phase system) 245
9.2.3 Two phase decanters 246
9.2.4 Percolation 246
9.2.5 Processing aids 246
9.2.6 Extraction of pomace oil (olive-residue oil) 246
9.3 Olive oil composition 247
9.3.1 Fatty acids and triacylglycerols 247
9.3.2 Mono- and diacylglycerols 248
9.3.3 Other constituents 249
9.3.4 Effect of processing of oils on the composition of virgin olive oils 264
9.4 Refining and modifications 265
9.4.1 Olive oil and olive pomace oil refining 265
9.4.2 Refining and minor constituents 266
9.4.3 Hardening and interesterification 267
9.5 Regulations 267
9.5.1 Olive oil classification 268
9.6 Cloudy olive oil 272
9.7 Consumption and culinary applications 273
9.7.1 Olive oil in frying 274
9.7.2 Other uses 274
References 275
xiv CONTENTS
10 Corn oil 278
R. A. MOREAU
10.1 Composition of com oil 278
10.1.1 Introduction—the com oil industry 278
10.1.2 Common com oil refining steps and effects on oil composition 279
10.1.3 The composition of crude corn oils—comparison of germ, kernel and
fibre oils 281
10.1.4 Fatty acid composition of com triacylglycerols 282
10.1.5 Triacylglycerol molecular species 282
10.1.6 Unsaponifiables and phytosterols 284
10.1.7 Tocopherols and tocotrienols 286
10.1.8 Carotenoids 289
10.1.9 Trans fatty acids 289
10.2 Properties of com oil 289
10.2.1 Chemical and physical properties 289
10.2.2 Stability 290
10.2.3 Nutritional properties 291
10.3 Major food uses of com oil 291
10.3.1 Cooking/salad oil 291
10.3.2 Margarines and spreads 292
10.4 Conclusions 292
Acknowledgement 293
References 293
11 Sesame, rice-bran and flaxseed oils 297
S. P. KOCHHAR
11.1 Introduction 297
11.2 Sesame seed oil 297
11.2.1 World seed production 298
11.2.2 Oil composition 298
11.2.3 Seed processing and oil refining 302
11.2.4 Sesame antioxidants and oil stability 305
11.2.5 Health effects and future research 308
11.3 Rice-bran oil 308
11.3.1 Production of bran and oil extraction 309
11.3.2 Oil refining and high value byproducts 311
11.3.3 Oil composition and food uses 313
11.3.4 Biological effects and future trends 317
11.4 Flaxseed (linseed and linola) oil 318
11.4.1 Flax production and oil composition 318
11.4.2 Edible uses of flaxseed and its oil 320
11.4.3 Linola oil 320
References 322
Abbreviations 327
Websites 329
Index 331
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| spelling | Vegetable oils in food technology composition, properties and uses ed. by Frank D. Gunstone 1. publ. Oxford [u.a.] Blackwell Publ. [u.a.] 2002 XIV, 337 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemistry and technology of oils and fats Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Pflanzenöl (DE-588)4174068-3 gnd rswk-swf Inhaltsstoff (DE-588)4161734-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Pflanzenöl (DE-588)4174068-3 s Lebensmittelproduktion (DE-588)4114379-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Inhaltsstoff (DE-588)4161734-4 s 1\p DE-604 Gunstone, Frank D. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010069163&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Vegetable oils in food technology composition, properties and uses Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Pflanzenöl (DE-588)4174068-3 gnd Inhaltsstoff (DE-588)4161734-4 gnd |
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| title | Vegetable oils in food technology composition, properties and uses |
| title_auth | Vegetable oils in food technology composition, properties and uses |
| title_exact_search | Vegetable oils in food technology composition, properties and uses |
| title_full | Vegetable oils in food technology composition, properties and uses ed. by Frank D. Gunstone |
| title_fullStr | Vegetable oils in food technology composition, properties and uses ed. by Frank D. Gunstone |
| title_full_unstemmed | Vegetable oils in food technology composition, properties and uses ed. by Frank D. Gunstone |
| title_short | Vegetable oils in food technology |
| title_sort | vegetable oils in food technology composition properties and uses |
| title_sub | composition, properties and uses |
| topic | Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Pflanzenöl (DE-588)4174068-3 gnd Inhaltsstoff (DE-588)4161734-4 gnd |
| topic_facet | Lebensmitteltechnologie Lebensmittelproduktion Pflanzenöl Inhaltsstoff Aufsatzsammlung |
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