Oils and fats authentication:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Oxford [u.a.]
Blackwell Publ. [u.a.]
2002
|
| Edition: | 1. publ. |
| Series: | Chemistry and technology of oils and fats
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XII, 211 S. graph. Darst. |
| ISBN: | 1841273309 0849328152 |
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Record in the Search Index
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| adam_text | Titel: Oils and fats authentication
Autor: Jee, Michael
Jahr: 2002
Contents
1 Adulteration and authentication of oils and fats: an overview 1
MICHAEL JEE
. 1 Introduction 1
.2 Early adulteration and its detection 2
.3 Introduction of more systematic methods of detecting adulteration 2
.4 Range of methods used today 5
.5 Adulteration of vegetable bulk oils 7
.6 Adulteration of specialist oils 11
.7 Oils derived from genetically modified plants 12
1.8 Organic and non-refined oils 14
1.9 Authentication in the future 16
References 19
2 Authentication of olive oil 25
GIORGIO BIANCHI
2.1 Introduction 25
2.2 From olives to olive oil 25
2.2.1 Extraction methods 26
2.2.2 Exhaustive extraction of olive oil: olive-residue oil 27
2.3 Olive oil composition: major compound classes 27
2.4 Olive oil categories 28
2.5 Contextual meaning of words used 32
2.6 Official analysis methods 33
2.7 Quality parameters 33
2.8 Chemical and chemico-physical analysis 37
2.9 Oxidation 37
2.9.1 Lipid hydroperoxides 37
2.9.2 Autoxidation 37
2.9.3 Photoxidation 38
2.9.4 Lipoxygenase oxidation 38
2.9.5 Transformation of hydroperoxides 38
2.9.6 Ultraviolet absorption to detect oxidation and refining 43
2.9.7 Ultraviolet absorption K,,,, S ,(, and AK 43
2.9.8 Double-bond migration to give conjugated polyenes 48
2.9.9 Peroxide value, anisidine value and thiobarbituric acid test 48
2.10 Free fatty acids 50
2.11 Fatty acid composition 51
2.11.1 Detecting seed oils 51
2.11.2 Trans fatty acids in refined and deodorized oils 52
2.12 High performance liquid chromatography criteria for detecting sophistication
with seed oils 53
CONTENTS
2.13 Analysis of sterols, sterenes, erythrodiol and uvaol 54
2.13.1 Sterols 55
2.13.2 Sterenes 56
2.13.3 Erythrodiol and uvaol 56
2.14 Chlorinated solvents and aromatic hydrocarbons 57
2.15 Fatty acids at the glycerol 2-position by lipase method 57
2.16 Waxes and olive-residue oil 60
2.17 Panel test for organoleptic analysis 60
Acknowledgements 64
References 64
3 Authentication of cocoa butter 66
COLIN CREWS
66
68
68
69
69
72
73
77
78
81
82
83
84
84
85
85
86
87
Authentication of evening primrose, borage and fish oils 95
N. A. MICHAEL ESKIN
4.1 Introduction 95
4.2 Fatty acid composition 95
4.2.1 y-Linolenic acid 96
4.2.2 Eicosapentaenoic and docosahexaenoic acids 97
4.3 High GLA oils 98
4.3.1 Evening primrose oil 98
4.3.2 Borage oil 101
4.3.3 Triacylglycerol structure of EPO and BO 103
4.3.4 Unsaponifiable fraction of EPO and BO 105
4.3.4.1 Tocopherols 105
4.3.4.2 Phytosterols 106
4.4 Fish oils 107
4.4.1 Sardine oil 107
3.1 Introduction
3.2 Authenticity issues
3.2.1 Cocoa butter quality
3.2.2 Geographical origin
3.3 Cocoa butter alternatives
3.4 Composition and analysis for authenticity
3.4.1 Acylglycerols
3.4.2 Fatty acids
3.4.3 Sterols
3.4.4 Sterol esters
3.4.5 Sterol degradation products
3.4.6 Tocopherols
3.4.7 Pyrolysis products
3.4.8 Volatile components
3.4.9 Trace elements
3.4.10 Stable isotope ratios
3.4.11 Physical methods
3.4.12 Statistical methods
Future issues
References
CONTENTS
4.4.2 Menhaden oil 108
4.4.3 Encapsulated fish oils 109
4.4.4 Triacylglycerol analysis of fish oils 110
References 111
Milk fat and other animal fats 115
MICHAEL JEE
5.1 Introduction 115
5.2 Checking for the absence of animal fats 115
5.2.1 Requirements 115
5.2.2 Determining the absence of any animal (including marine) fats 116
5.2.3 Interpretation of the results of cholesterol determinations 117
5.2.4 Absence of animal fats in oleochemicals 118
5.2.5 Absence of pork fat in oil 120
5.3 Authentication of milk fats 122
5.3.1 Bovine milk fat 122
5.3.2 Milk fat from other animal sources 131
5.4 Carcass fats 133
5.4.1 Beef tallow 133
5.4.2 Pork fat 133
5.4.3 Authentication of fats from other sources 135
5.5 Conclusions 135
References 135
Analysis of minor components as an aid to authentication 143
MICHAEL H. GORDON
6.1 Introduction 143
6.2 Sterols and related compounds 143
6.2.1 Sterols 143
6.2.2 Effect of refining on the sterol content of oil 147
6.2.3 Analysis of sterols 147
6.2.4 Detection of adulteration of pressed oil by addition of refined oil
based on steradiene analysis 148
6.2.5 Formation of disteryl ethers 150
6.3 Tocopherols and tocotrienols 150
6.4 Fatty alcohols 151
6.5 Phenols, lignans, secoiridoids and flavonoids 152
6.6 Hydrocarbons 152
6.7 Other components 153
6.8 Conclusion 153
References 153
7 Chemometrics as an aid in authentication 156
RAMON APARICIO and RAMON APARICIO-RUIZ
7.1 Introduction 156
7.2 Chemometric procedures in food authentication 156
Xii CONTENTS
7.2.1 Pretreatment of data 157
7.3 Multivariate procedures 159
7.3.1 Cluster analysis 160
7.3.2 Factor analysis 161
7.3.3 Multidimensional scaling 165
7.3.4 Discriminant analysis 165
7.3.5 Regression procedures 169
7.4 Artificial intelligence methods in food authentication 173
7.4.1 Expert systems 173
7.4.2 Neural networks 175
7.4.3 Fuzzy logic 177
References 178
8 Authenticity of edible oils and fats: the legal position 181
CATRIONA STEWART
8.1 Introduction 181
8.2 UK and European legislation 182
8.2.1 Trades Description Act 1968 182
8.2.2 Food Safety Act 1990 and Food Labelling Regulations 1996 182
8.2.3 Marketing standards for olive oil 184
8.2.4 Origin labelling of olive oils 186
8.2.5 Review of olive oil classification and labelling 187
8.3 International standards- CodexAlimentarius 190
8.3.1 Codex Alimentarius Commission 190
8.3.2 Codex general labelling requirements 193
8.3.3 Codex standards for fats and oils 193
8.4 Enforcement and monitoring of labelling legislation 199
8.4.1 The FSA food authenticity research and development programme 199
8.4.2 The FSA food authenticity surveillance programme 200
8.5 Conclusions 202
References 202
Index 206
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| spelling | Oils and fats authentication ed. by Michael Jee 1. publ. Oxford [u.a.] Blackwell Publ. [u.a.] 2002 XII, 211 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemistry and technology of oils and fats Food adulteration and inspection Oils and fats, Edible Quality control Qualitative Analyse (DE-588)4115680-8 gnd rswk-swf Herkunftsnachweis (DE-588)4328326-3 gnd rswk-swf Speisefett (DE-588)4171122-1 gnd rswk-swf Speiseöl (DE-588)4182153-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Speiseöl (DE-588)4182153-1 s Herkunftsnachweis (DE-588)4328326-3 s Qualitative Analyse (DE-588)4115680-8 s DE-604 Speisefett (DE-588)4171122-1 s Jee, Michael Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010069182&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Oils and fats authentication Food adulteration and inspection Oils and fats, Edible Quality control Qualitative Analyse (DE-588)4115680-8 gnd Herkunftsnachweis (DE-588)4328326-3 gnd Speisefett (DE-588)4171122-1 gnd Speiseöl (DE-588)4182153-1 gnd |
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| title | Oils and fats authentication |
| title_auth | Oils and fats authentication |
| title_exact_search | Oils and fats authentication |
| title_full | Oils and fats authentication ed. by Michael Jee |
| title_fullStr | Oils and fats authentication ed. by Michael Jee |
| title_full_unstemmed | Oils and fats authentication ed. by Michael Jee |
| title_short | Oils and fats authentication |
| title_sort | oils and fats authentication |
| topic | Food adulteration and inspection Oils and fats, Edible Quality control Qualitative Analyse (DE-588)4115680-8 gnd Herkunftsnachweis (DE-588)4328326-3 gnd Speisefett (DE-588)4171122-1 gnd Speiseöl (DE-588)4182153-1 gnd |
| topic_facet | Food adulteration and inspection Oils and fats, Edible Quality control Qualitative Analyse Herkunftsnachweis Speisefett Speiseöl Aufsatzsammlung |
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