Verfügbarkeit: Fats and oils

Fats and oils: formulating and processing for applications

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Bibliographische Detailangaben
1. Verfasser:	O'Brien, Richard D. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Boca Raton, Fla. [u.a.] CRC Press 2009
Ausgabe:	3. ed.
Schlagworte:	Aceites y grasas comestibles Oils and fats, Edible Processed foods Speiseöl Speisefett
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XIX, 744 S.
ISBN:	9781420061666 1420061666

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245	1	0	\|a Fats and oils \|b formulating and processing for applications \|c Richard D. O'Brien
250			\|a 3. ed.
264		1	\|a Boca Raton, Fla. [u.a.] \|b CRC Press \|c 2009
300			\|a XIX, 744 S.
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650		4	\|a Oils and fats, Edible
650		4	\|a Processed foods
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Datensatz im Suchindex

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adam_text	Contents Third Edition Preface ..............................................................................................xix Chapter ł Raw Materials ............................................................................................................1 1.1 Introduction .....................................................................................................1 1.2 Sources of Fats and Oils ..................................................................................2 1.3 Vegetable Oil Yields .......................................................................................2 1.4 Availability of Fats and Oils ...........................................................................4 1.5 United States Utilization of Edible Fats and Oils ...........................................4 1.6 Characterization of Fats and Oils ...................................................................7 1.7 Nonglyceride Components of Fats and Oils ....................................................8 1.7.1 Phospholipids .....................................................................................8 1.7.2 Tocopherols and Tocotrienols ............................................................9 1.7.3 Sequalene .........................................................................................10 1.7.4 Sterols ..............................................................................................10 1.7.5 Pigments ...........................................................................................12 1.7.6 Pesticides ..........................................................................................13 1.7.7 Trace Metals .....................................................................................13 1.8 Genetically Modified Vegetable Oils ............................................................13 1.9 Soybean Oil ...................................................................................................15 1.9.1 Soybean Oil Composition and Physical Properties .........................17 1.9.2 Genetically Modified Soybean Oil ..................................................18 1.10 Cottonseed Oil ..............................................................................................19 1.10.1 Cottonseed Oil Composition and Physical Properties .....................20 1.10.2 Genetically Modified Cottonseed Oil ..............................................22 1.11 Peanut Oil ......................................................................................................22 1.11.1 Peanut Oil Composition and Physical Properties ............................23 1.11.2 Genetically Modified Peanut Oil .....................................................25 1.12 Corn Oil ........................................................................................................25 1.12.1 Corn Oil Composition and Physical Properties ...............................26 1.12.2 Genetically Modified Corn Oil ........................................................28 1.13 Sunflower Oil ................................................................................................28 1.13.1 Sunflower Oil Composition and Physical Properties .......................29 1.14 NuSun Sunflower Oil ....................................................................................30 1.14.1 NuSun Composition and Physical Properties ..................................31 1.15 High-Oleic Sunflower Oil .............................................................................32 1.15.1 High-Oleic Sunflower Oil Physical Properties and Composition ..............................................................................32 1.16 SafflowerOil .................................................................................................33 1.16.1 Safflower Oil Composition and Physical Properties ........................33 vi CONTENTS 1.17 High-Oleic Safflower Oil.............................................................................. 35 1.17.1 High-Oleic Safflower Oil Composition and Physical Characteristics .................................................................................35 1.18 CanolaOil .....................................................................................................37 1.18.1 Canola Oil Composition and Physical Properties ............................37 1.18.2 Genetically Modified Canola Oil .....................................................39 1.19 Olive Oil ........................................................................................................40 1.19.1 Olive Oil Composition and Physical Properties ..............................41 1.20 Palm Oil ........................................................................................................43 1.20.1 Palm Oil Composition and Physical Properties ...............................43 1.20.2 Genetically Modified Palm Oil ........................................................47 1.21 Coconut Oil ...................................................................................................48 1.21.1 Coconut Oil Composition and Physical Properties ..........................48 1.22 Palm Kernel Oil ............................................................................................50 1.22.1 Palm Kernel Oil Composition and Physical Properties ...................51 1.23 Lard ...............................................................................................................52 1.23.1 Lard Physical Properties and Composition ......................................53 1.24 Tallow ............................................................................................................55 1.24.1 Tallow Physical Properties and Composition ..................................56 1.25 Milk Fat .........................................................................................................58 1.25.1 Milk Fat Physical Properties and Composition ...............................58 1.26 Menhaden Oil ................................................................................................60 1.27 Single Cell Oils .............................................................................................64 1.27.1 Microalgae Oils ...............................................................................64 1.27.2 Fungal Oil ........................................................................................65 References ...........................................................................................................66 Chapter 2 Fats and Oils Processing ..........................................................................................73 2.1 Introduction ...................................................................................................73 2.2 Fats and Oils Recovery .................................................................................74 2.2.1 Oilseed Extraction ...........................................................................74 2.2.1.1 Expeller or Screw Press Extraction ..................................76 2.2.1.2 Prepress Solvent Extraction ..............................................77 2.2.1.3 Direct Solvent Extraction .................................................77 2.2.2 Oil-Bearing Fruit Extraction ............................................................78 2.2.2.1 Olive Oil Extraction .........................................................78 2.2.2.2 Palm Oil Extraction ..........................................................78 2.2.3 Animal Fat Recovery .......................................................................79 2.2.3.1 Wet Rendering ..................................................................79 2.2.3.2 Dry Rendering ..................................................................79 2.3 Refining Systems ...........................................................................................80 2.4 Physical Refining ..........................................................................................80 CONTENTS vii 2.5 Refining Pretreatment ...................................................................................83 2.5.1 Water Degumming ...........................................................................84 2.5.2 Acid Degumming .............................................................................85 2.5.3 Dry Degumming ..............................................................................86 2.5.4 Enzymatic Degumming ...................................................................86 2.5.5 Modified Acid Degumming .............................................................87 2.5.6 Membrane Filter Degumming .........................................................87 2.6 Chemical Refining ........................................................................................88 2.6.1 Short-Mix Caustic Refining .............................................................92 2.6.2 Miscella Refining .............................................................................92 2.6.3 Batch Caustic Refining ....................................................................95 2.6.3.1 Dry-Method Batch Refining .............................................95 2.6.3.2 Wet-Method Batch Refining .............................................96 2.6.4 Silica Refining ..................................................................................96 2.6.5 Refining Efficiency ..........................................................................97 2.6.6 Refining Byproducts ........................................................................98 2.6.6.1 Soapstock Processing .......................................................98 2.6.6.2 Hydrated Gums Processing ............................................100 2.7 Prebleaching ................................................................................................100 2.7.1 Procedure .......................................................................................101 2.7.1.1 Batch Atmospheric .........................................................101 2.7.1.2 Batch Vacuum ................................................................101 2.7.1.3 Continuous Vacuum .......................................................101 2.7.2 Bleaching Agents ...........................................................................103 2.7.2.1 Natural Bleaching Earth .................................................103 2.7.2.2 Activated Bleaching Earth .............................................103 2.7.2.3 Reuse Spent Bleaching Earth .........................................104 2.7.2.4 Activated Carbon ............................................................104 2.7.2.5 Silica Adsorbent .............................................................105 2.7.3 Bleaching Earth Dosage ................................................................105 2.7.4 Temperature ...................................................................................106 2.7.5 Time ...............................................................................................107 2.7.6 Moisture .........................................................................................107 2.7.7 Filtration .........................................................................................108 2.7.8 Bleaching Byproduct ......................................................................109 2.8 Hydrogénation .............................................................................................110 2.8.1 Operating Variables .......................................................................113 2.8.1.1 Temperature ....................................................................113 2.8.1.2 Pressure ..........................................................................113 2.8.1.3 Agitation .........................................................................114 2.8.1.4 Catalyst Level .................................................................114 2.8.1.5 Catalyst Type ..................................................................114 2.8.1.6 Catalyst Poisons ..............................................................115 viii CONTENTS 2.8.1.7 Catalyst Reuse ................................................................116 2.8.1.8 Source Oils ..................................................................... 116 2.8.2 Hydrogénation Systems ..................................................................116 2.8.3 Hydrogénation Control ...................................................................118 2.8.4 Hydrogenated Basestock System ...................................................119 2.9 Interesterification ........................................................................................122 2.9.1 Chemical Rearrangement Catalyst ................................................124 2.9.2 Endpoint Control ............................................................................126 2.9.2.1 Melting Point ..................................................................126 2.9.2.2 Fiber Optic Spectrometer Monitoring ............................126 2.9.2.3 Solids Fat Index ..............................................................127 2.9.2.4 Differential Scanning Calorimetry ................................127 2.9.2.5 Glyceride Compositional Analysis .................................128 2.9.3 Random Chemical Interesterification Processes ...........................128 2.9.4 Directed Chemical Interesterification Process ..............................130 2.9.5 Enzymatic Interesterification .........................................................131 2.9.6 Interesterified Fats and Oils Applications .....................................132 2.10 Winterization ...............................................................................................133 2.10.1 Classical Winterization Process .....................................................133 2.10.2 Winterization Principle ..................................................................134 2.10.2.1 Source Oil Composition .................................................135 2.10.2.2 Cooling Rate ...................................................................135 2.10.2.3 Crystallization Temperature ...........................................135 2.10.2.4 Agitation Rate ................................................................135 2.10.2.5 Crystallization Time .......................................................136 2.10.3 Solvent Winterization ....................................................................136 2.10.4 Winterization Process Control Procedures ....................................137 2.10.5 Winterization Applications ............................................................138 2.11 Dewaxing ....................................................................................................139 2.11.1 Dewaxing Process Control ............................................................140 2.11.2 Dewaxing Applications ..................................................................140 2.12 Fractionation ...............................................................................................140 2.12.1 Dry Crystal Fractionation ..............................................................142 2.12.2 Detergent Fractionation ..................................................................142 2.12.3 Solvent Fractionation .....................................................................143 2.13 Postbleaching ..............................................................................................144 2.14 Cholesterol Stripping Process .....................................................................145 2.15 Esterification or Alcoholysis .......................................................................146 2.15.1 Mono- and Diglycerides ................................................................146 2.15.1.1 Monoglyceride Derivatives ............................................148 2.15.2 Polyglycerol Ester ..........................................................................150 2.15.3 Propylene Glycol Monoester.......................................................... 152 2.16 Blending ......................................................................................................152 2.17 Deodorization ..............................................................................................153 2.17.1 Operating Variables .......................................................................154 CONTENTS ix 2.17.1.1 Vacuum ...........................................................................154 2.17.1.2 Temperature ....................................................................154 2.17.1.3 Stripping Steam ..............................................................155 2.17.1.4 Retention Time ...............................................................156 2.17.2 Deodorization Systems ..................................................................156 2.17.2.1 Batch ...............................................................................156 2.17.2.2 Semicontinuous Deodorization ......................................157 2.17.2.3 Continuous Deodorization .............................................158 2.17.3 Deodorizer Heating Systems .........................................................159 2.17.4 Deodorization Process Control ......................................................160 2.17.5 Deodorizer Distillateci ...................................................................161 2.18 Finished Fats and Oils Handling .................................................................164 2.18.1 Protection against Oxidative Deterioration ...................................164 2.18.1.1 Nitrogen Blanketing .......................................................164 2.18.1.2 Temperature Control ......................................................165 2.18.1.3 Light Control ..................................................................166 2.18.1.4 Storage Time ..................................................................166 2.18.1.5 Antioxidant Addition ......................................................166 2.18.1.6 Synergistic Antioxidant Mixtures ..................................168 2.18.2 Protection against Contamination ..................................................169 2.19 Plasticization ...............................................................................................170 2.19.1 Plasticity of Edible Fats and Oils ...................................................170 2.19.1.1 Product Composition ......................................................170 2.19.1.2 Crystal Size ....................................................................171 2.19.1.3 Supercooling ...................................................................171 2.19.1.4 Mechanical Working ......................................................172 2.19.1.5 Gas Incorporation ...........................................................172 2.19.2 Solidification Apparatus Evolutions ..............................................172 2.19.3 Shortening Plasticization Process ..................................................174 2.19.4 Liquid Shortening Crystallization .................................................176 2.19.5 Margarine Plasticization Process ...................................................177 2.19.5.1 Stick Margarine ..............................................................180 2.19.5.2 Soft-Tub Margarine ........................................................180 2.19.5.3 Whipped-Tub Margarine ................................................181 2.19.5.4 Liquid Margarine ...........................................................181 2.19.5.5 Industrial Margarines .....................................................182 2.19.6 Tempering ......................................................................................182 2.19.6.1 Quick Tempering ............................................................183 2.20 Flaking ........................................................................................................185 2.20.1 Chill Rolls ......................................................................................186 2.20.2 Flake Crystallization ......................................................................186 2.20.3 Flaking Conditions ........................................................................186 2.21 Powdered and Beaded Fats .........................................................................187 2.21.1 Spray Cooling ................................................................................188 x CONTENTS 2.21.2 Flake Grinding ...............................................................................188 2.21.3 Spray Flaking and Grinding ..........................................................188 2.22 Salad and Cooking Oils Packaging .............................................................189 2.23 Bulk Oil Shipments .....................................................................................189 2.23.1 Contamination ................................................................................190 2.23.2 Overheating ....................................................................................190 2.23.3 Air Exposure ..................................................................................190 References .........................................................................................................191 Chapter 3 Fats and Oils Analysis ...........................................................................................197 3.1 Introduction .................................................................................................197 3.2 Nonfatty Impurities .....................................................................................198 3.2.1 Moisture Analysis ..........................................................................198 3.2.1.1 Hot Plate Method ...........................................................198 3.2.1.2 Air Oven Method ...........................................................199 3.2.1.3 Vacuum Oven Method ....................................................199 3.2.1.4 Karl Fisher Method ........................................................199 3.2.1.5 Skillet Moisture ..............................................................199 3.2.2 Impurities Analysis ........................................................................200 3.2.2.1 Insoluble Impurities ........................................................200 3.2.2.2 Filterable Impurities (Standard Disk Method) ...............200 3.2.2.3 Turbidimeter Impurities .................................................200 3.2.3 Trace Metals Analysis ....................................................................201 3.2.4 Soap Analysis .................................................................................201 3.3 Melting, Solidification, and Consistency ....................................................201 3.3.1 Melting Point Analysis ...................................................................202 3.3.1.1 Capillary Melting Point ..................................................202 3.3.1.2 Softening Point ...............................................................202 3.3.1.3 Slipping Point .................................................................202 3.3.1.4 Wiley Melting Point .......................................................203 3.3.1.5 Mettler Dropping Point ..................................................203 3.3.2 Solid-Liquid Relationships ............................................................203 3.3.2.1 Solids Fat Index ..............................................................204 3.3.2.2 Solids Fat Content ..........................................................204 3.3.2.3 Differential Scanning Calorimetry Fat Solids Content ...........................................................................206 3.3.3 Solidification Analysis ...................................................................207 3.3.3.1 Titer ................................................................................207 3.3.3.2 Quick Titer .....................................................................207 3.3.3.3 Congeal Point .................................................................207 3.3.3.4 Cloud Point .....................................................................208 3.3.3.5 Cold Test .........................................................................208 3.3.3.6 Chill Test ........................................................................208 CONTENTS xi 3.3.4 Consistency Analysis .....................................................................208 3.3.4.1 Consistency Ratings .......................................................209 3.3.4.2 Penetrations ....................................................................209 3.4 Composition Analysis .................................................................................210 3.4.1 Saponification Value ......................................................................211 3.4.2 Iodine Value ...................................................................................211 3.4.3 Refractive Index .............................................................................212 3.4.4 Fatty Acid Composition .................................................................213 3.4.5 Calculated Iodine Value .................................................................214 3.4.6 Glyceride Structure ........................................................................215 3.4.7 Emulsifier Analysis ........................................................................215 3.4.8 Antioxidant Analysis .....................................................................216 3.4.9 Tocopherol Analysis ......................................................................216 3.5 Flavor, Rancidity, and Stability ...................................................................217 3.5.1 Flavor Analysis ..............................................................................217 3.5.1.1 Sensory Evaluations .......................................................218 3.5.1.2 Volatile Flavor Analysis .................................................219 3.5.2 Rancidity Analysis .........................................................................219 3.5.2.1 Peroxide Value ................................................................219 3.5.2.2 Anisidine Value ..............................................................220 3.5.2.3 Free Fatty Acid and Acid Value .....................................220 3.5.2.4 Smoke Point ....................................................................221 3.5.3 Stability Analysis ...........................................................................221 3.5.3.1 Active Oxygen Method ...................................................222 3.5.3.2 Oil Stability Index ..........................................................223 3.5.3.3 Schaal Oven Test ............................................................223 3.5.3.4 Pastry Flavor Test ...........................................................224 3.6 Color and Appearance .................................................................................224 3.6.1 Color ...............................................................................................225 3.6.1.1 Wesson Color Method ....................................................225 3.6.1.2 Lovibond (British Standard) ..........................................225 3.6.1.3 Spectrophotometric Color Method for Oils ...................226 3.6.1.4 Automatic Tintometers ...................................................226 3.6.1.5 FAC (Fatty Acid Committee) Method ............................226 3.6.1.6 Gardner Color .................................................................227 3.6.1.7 Chlorophyll .....................................................................227 3.6.1.8 Coloring Agents Determination .....................................227 3.6.2 Appearance ....................................................................................227 3.6.2.1 Product Appearance Ratings ..........................................227 3.7 Refining and Bleaching ...............................................................................228 3.7.1 Refining Loss .................................................................................228 3.7.2 Neutral Oil and Loss ......................................................................229 3.7.3 Bleaching Analysis ........................................................................229 3.8 Performance Testing ...................................................................................229 3.8.1 Creaming Volume ..........................................................................230 xii CONTENTS 3.8.2 Pound Cake Test ............................................................................231 3.8.3 Icing Volume ..................................................................................231 3.8.4 White Layer Cakes .........................................................................232 3.8.5 Crème Filling Test ..........................................................................232 3.8.6 Cake Mix Evaluation .....................................................................233 3.8.7 Puff Pastry Testing .........................................................................233 3.8.8 Restaurant Deep-Fat Frying Evaluation ........................................233 3.8.9 Ice Cream Bar Coating Evaluation ................................................234 3.9 Nonstandardized Methods ..........................................................................234 References .........................................................................................................260 Chapter 4 Fats and Oils Formulation ......................................................................................263 4.1 Introduction .................................................................................................263 4.2 Oils and Fats Characteristics ......................................................................265 4.2.1 Saturated Fatty Acids .....................................................................265 4.2.1.1 Short-Chain Fatty Acids .................................................267 4.2.1.2 Medium-Chain Fatty Acids ............................................267 4.2.1.3 Long-Chain Fatty Acids .................................................268 4.2.2 Unsaturated Fatty Acids .................................................................269 4.2.2.1 Monounsaturated Fatty Acids ........................................269 4.2.2.2 Polyunsaturated Fatty Acids ..........................................270 4.2.3 Isomerized Fatty Acids ..................................................................273 4.2.3.1 Positional Isomers ..........................................................273 4.2.3.2 Trans Fatty Acids ...........................................................273 4.2.3.3 Conjugated Linoleic Fatty Acid (CLA) ..........................274 4.3 Payability ..................................................................................................275 4.3.1 Oxidation .......................................................................................276 4.3.1.1 Flavor Reversion .............................................................280 4.3.1.2 Antioxidants ...................................................................281 4.3.2 Hydrolysis ......................................................................................283 4.3.3 Mouth Feel .....................................................................................283 4.4 Physical Characteristics ..............................................................................285 4.4.1 Fat Crystal Habit ............................................................................285 4.4.2 Fat Plasticity ...................................................................................288 4.4.3 Solid-Liquid Relationships ............................................................289 4.4.3.1 Hydrogénation ................................................................289 4.4.3.2 Random Interesterification .............................................291 4.4.3.3 Directed Interesterification .............................................295 4.4.3.4 Fractionation ...................................................................295 4.5 Nutritional Considerations ..........................................................................297 4.5.1 Nutritional Facts Panel ...................................................................298 4.5.2 Health Claims ................................................................................299 4.5.3 2005 Dietary Guidelines for Americans ........................................300 CONTENTS xiii 4.5.4 Package Ingredient Statement........................................................300 4.6 Basestock System ........................................................................................301 4.7 Solids-Liquids Characteristics ...................................................................302 4.7.1 Wide Plastic-Range Fats and Oils Products ..................................305 4.7.2 Steep Solid Fat Index Slopes ..........................................................308 4.7.3 Liquid Opaque or Pumpable Products ...........................................311 4.8 Emulsification .............................................................................................312 4.8.1 Mono- and Diglycerides ................................................................314 4.8.2 Propylene Glycol Esters .................................................................316 4.8.3 Sorbitan Esters ...............................................................................317 4.8.4 Polysorbate Fatty Acid Esters ........................................................317 4.8.5 Polyglycerol Esters .........................................................................318 4.8.6 Lactated Esters ...............................................................................318 4.8.7 Lecithin ..........................................................................................319 4.8.8 Emulsifier Selection Methods ........................................................320 4.8.8.1 Hydrophilic/Lipophilic Balance System ........................320 4.8.8.2 Emulsifier Functionality Traits .......................................323 4.8.8.3 Emulsifier Selection Procedure ......................................324 4.9 Product Development ..................................................................................325 4.9.1 Application Product Development .................................................325 4.9.2 Analytical Development ................................................................327 4.9.2.1 Solids Fat Index Calculations .........................................327 4.9.3 Triglycéride Replication .................................................................328 4.10 Source Oils and Fats Interchangeability .....................................................333 4.11 Reduced Trans Fatty Acid Formulation ......................................................334 4.12 Essential Fatty Acid Fortification ...............................................................337 4.12.1 Essential Fatty Acid Sources .........................................................337 4.12.2 Omega-3 Fortified Products ...........................................................338 References .........................................................................................................339 Chapter 5 Shortening Types ...................................................................................................347 5.1 Introduction .................................................................................................347 5.1.1 Historical Background ...................................................................347 5.1.2 Source Oils .....................................................................................351 5.1.3 Shortening Product Forms .............................................................355 5.2 Plasticized Shortening Applications ...........................................................355 5.3 Liquid Shortening Applications ..................................................................357 5.4 Flakes, Chips, and Powdered Shortening Applications ..............................358 References .........................................................................................................359 Chapter 6 Baking Shortenings ................................................................................................361 6.1 Introduction .................................................................................................361 xiv CONTENTS 6.2 All-Purpose Shortenings .............................................................................363 6.3 Emulsified All-Purpose Shortening ............................................................368 6.4 Retail Cake Mix Shortenings ......................................................................370 6.5 Specialty Bakery Cake Shortenings ............................................................373 6.6 Liquid Cake Shortening ..............................................................................374 6.7 Icing and Filling Shortenings ......................................................................376 6.8 Icing Stabilizers ..........................................................................................378 6.9 Bread Shortening ........................................................................................379 6.10 Liquid Bread Shortenings ...........................................................................381 6.11 Sweet Yeast-Raised Dough Shortenings .....................................................383 6.12 Cookie Shortenings .....................................................................................384 6.13 Cookie Filler Shortenings ...........................................................................384 6.14 Pie Crust Shortenings ..................................................................................386 6.15 Biscuit Shortenings .....................................................................................387 6.16 Danish Pastry Roll-In Shortenings .............................................................389 6.17 Puff Paste Roll-In Shortening .....................................................................392 6.18 Shortening Chips .........................................................................................394 6.19 Cracker Shortenings ....................................................................................395 References .........................................................................................................396 Chapter 7 Frying Shortenings ................................................................................................399 7.1 Introduction .................................................................................................399 7.2 Frying Shortening Additives .......................................................................402 7.3 Selection of Frying Shortening ...................................................................404 7.3.1 Product Characteristics ..................................................................405 7.3.2 Frying Life .....................................................................................405 7.3.3 Shelf Life ........................................................................................406 7.4 Foodservice Deep-Fat Frying Shortening Applications .............................407 7.4.1 Foodservice All-Purpose Shortening ............................................409 7.4.2 Animal-Vegetable Blended Frying Shortening .............................410 7.4.3 Heavy-Duty Vegetable Frying Shortenings ...................................410 7.4.4 Liquid Frying Shortenings .............................................................411 7.4.5 Trait-Enhanced Vegetable Oils ......................................................412 7.5 Foodservice Pan and Grill Shortenings ......................................................414 7.6 Bakery Frying Shortening Applications .....................................................416 7.6.1 Cake Donut Shortenings ................................................................417 7.6.2 Yeast-Raised Fried Products ..........................................................419 7.6.3 Fried-Pie Shortenings ....................................................................419 7.7 Snack Frying Shortening Applications .......................................................420 7.7.1 Nut Meats Oil Roasting .................................................................422 References .........................................................................................................422 CONTENTS xv Chapter 8 Dairy Analog Shortenings .....................................................................................425 8.1 Introduction .................................................................................................425 8.2 Nondairy Creamer ......................................................................................426 8.3 Whipped Topping ........................................................................................429 8.4 Cheese Analog ............................................................................................431 8.5 Frozen Dessert or Mellorine .......................................................................432 8.6 Sour Cream Analog and Dip Bases ............................................................433 8.7 Fluid Milk Analogs .....................................................................................434 8.8 Sweetened Condensed Milk Analogs .........................................................434 References .........................................................................................................436 Chapter 9 Household Shortenings ..........................................................................................437 9.1 Introduction .................................................................................................437 9.2 Household Shortening Development ...........................................................437 9.3 Household Shortening Product Requirements ............................................439 9.4 Household Shortening Formulation ............................................................440 9.5 Household Shortening Plasticization ..........................................................444 9.6 Household Shortening Packaging ...............................................................444 References .........................................................................................................445 Chapter 10 Margarine ...............................................................................................................447 10.1 Introduction .................................................................................................447 10.2 Margarine Development ..............................................................................447 10.3 Margarine Formulation ...............................................................................453 10.3.1 Milk Products or Protein ...............................................................453 10.3.2 Emulsifiers .....................................................................................454 10.3.3 Flavoring Materials ........................................................................454 10.3.4 Preservatives ..................................................................................455 10.3.5 Vitamins and Color ........................................................................455 10.3.6 Supplements for Health Claims .....................................................456 10.3.7 Margarine Oils and Fats ................................................................456 10.4 Low-Fat Margarine or Spread .....................................................................457 10.5 Consumer Margarine Oil Formulations ......................................................459 10.5.1 Margarine Oil Formulations with Hydrogenated Oils ...................459 10.5.2 Margarine Oil Formulation with Interesterified Oils ....................461 10.5.3 Margarine Oil Formulation with Fractionated Oils .......................464 10.5.4 Margarine Oil Formulation with Unmodified Oils .......................464 xvi CONTENTS 10.6 Industrial Margarine Formulations .............................................................465 10.7 Margarine and Spread Preparation .............................................................466 10.7.1 Stick Margarine or Spread .............................................................467 10.7.2 Soft Tub Margarine or Spread .......................................................468 10.7.3 Whipped Tub Margarine or Spread ...............................................469 10.7.4 Liquid Margarine ...........................................................................469 10.7.5 Industrial Margarines or Spreads ..................................................469 References .........................................................................................................470 Chapter 11 Liquid Oils .............................................................................................................473 11.1 Introduction .................................................................................................473 11.2 Development of Liquid Oils ........................................................................474 11.3 Cooking and Salad Oil Sources ..................................................................476 11.4 Retail Consumer Oils ..................................................................................479 11.5 Industrial Salad Oil Applications ................................................................481 11.6 Mayonnaise .................................................................................................482 11.6.1 Mayonnaise Ingredients .................................................................483 11.6.1.1 Salad Oil .........................................................................483 11.6.1.2 Vinegar ...........................................................................485 11.6.1.3 Eggs ................................................................................485 11.6.1.4 Flavoring Ingredients .....................................................485 11.6.2 Mayonnaise Processing ..................................................................486 11.7 Spoonable Salad Dressing ...........................................................................487 11.8 Pourable Salad Dressings ............................................................................488 11.8.1 French Dressing .............................................................................489 11.9 High-Stability Oils ......................................................................................490 11.9.1 Processed High-Stability Oils .......................................................490 11.9.2 Plant Breeding ................................................................................490 11.9.3 High-Stability Oil Applications .....................................................491 References .........................................................................................................492 Chapter 12 Quality Management .............................................................................................495 12.1 Introduction .................................................................................................495 12.2 Operating Standards ...................................................................................496 12.3 Specifications ..............................................................................................496 12.3.1 Specifications Format ....................................................................497 12.3.2 Ingredient Specifications ...............................................................499 12.3.2.1 Ingredient Specifications Format ...................................501 12.3.3 Packaging Specifications ...............................................................502 12.3.3.1 Packaging Specifications Format ...................................503 12.3.4 Product Specifications ....................................................................504 12.3.4.1 Product Specifications Format .......................................505 CONTENTS xvii 12.3.5 Customer Instruction Specifications ..............................................506 12.3.5.1 Customer Instruction Specifications Format ..................506 12.3.6 Summary Specifications ................................................................508 12.3.6.1 Summary Specifications Format ....................................508 12.4 Procedures ...................................................................................................509 12.4.1 Procedures Format .........................................................................509 12.4.2 Quality Procedures ........................................................................509 12.4.2.1 Complaint Handling Procedure .....................................510 12.4.2.2 Product Recall Procedure ...............................................511 12.4.2.3 Product Identification Procedures ..................................513 12.4.2.4 Specification Change Requisition ..................................515 12.4.2.5 New Product Approval Procedure .................................517 12.4.2.6 Weight Control Program ................................................518 12.4.2.7 Quality Cost System .......................................................518 12.4.2.8 Label Approval Procedure .............................................520 12.5 Methods .......................................................................................................521 12.5.1 Methods Format .............................................................................522 12.6 Process Control Overview ..........................................................................524 12.7 Crude Fats and Oils Process Control ..........................................................526 12.8 Refining Process Control ............................................................................527 12.9 Prebleaching Process Control .....................................................................530 12.10 Modification Processes ...............................................................................532 12.10.1 Hydrogénation Process Control .....................................................533 12.10.2 Interesterification Process Control .................................................535 12.10.2.1 Random Interesterification Using Chemical Catalyst.... 536 12.10.2.2 Random Interesterification Using Enzyme Catalyst ......538 12.10.3 Fractionation Process Control ........................................................539 12.10.3.1 Winterization Process Control .......................................540 12.10.3.2 Dewaxing Process Control .............................................540 12.11 Postbleach Process Control .........................................................................542 12.12 Blending Process Control ............................................................................544 12.13 Deodorization Process Control ...................................................................544 12.14 Bulk Shipment Process Control ..................................................................546 12.15 Plasticized Shortening Packaging Process Control ....................................547 12.16 Liquid Shortening Packaging Process Control ...........................................550 12.17 Liquid Oils Packaging Process Control ......................................................552 12.18 Shortening Flake Process Control Standards .............................................554 12.19 Margarine and Spread Process Control Standards .....................................556 References .........................................................................................................559 Chapter 13 Troubleshooting .....................................................................................................561 13.1 Introduction .................................................................................................561 13.2 Process Troubleshooting .............................................................................563 xviii CONTENTS 13.2.1 Vegetable Oil Extraction ................................................................563 13.2.2 Meat Fat Rendering ........................................................................566 13.2.3 Crude Oil Storage ..........................................................................566 13.2.4 Degumming ...................................................................................570 13.2.5 Caustic Oil Refining: Primary Centrifuge .....................................571 13.2.6 Oil Refining: Water Wash ..............................................................574 13.2.7 Oil Refining: Vacuum Drying ........................................................575 13.2.8 Prebleaching ...................................................................................575 13.2.9 Hydrogénation ................................................................................578 13.2.10 Interesterification ...........................................................................580 13.2.11 Postbleaching .................................................................................581 13.2.12 Winterization .................................................................................582 13.2.13 Dewaxing .......................................................................................584 13.2.14 Esterification ..................................................................................585 13.2.15 Blending .........................................................................................588 13.2.16 Deodorization ................................................................................589 13.2.17 Antioxidant Addition .....................................................................598 13.2.18 Bulk Railroad Car or Truck Loading ............................................600 13.2.19 Oil Filling and Packaging ..............................................................603 13.2.20 Packaged Liquid Oils: Storage and Transportation .......................604 13.2.21 Shortening Packaging ....................................................................605 13.2.22 Liquid Opaque Shortenings ...........................................................611 13.2.23 Shortening Flakes ..........................................................................614 13.2.24 Packaged Shortening: Storage and Transportation ........................621 13.2.25 Quality Control Laboratory ...........................................................622 13.2.26 Edible Fats and Oils: Organoleptic Evaluations ............................624 13.2.27 Edible Fats and Oils Formulation ..................................................627 13.2.28 Edible Fats and Oils: Processed Oil Storage .................................629 13.3 Shortening Applications ..............................................................................629 13.3.1 Baking Shortening .........................................................................629 13.3.2 Frying Shortenings ........................................................................633 13.4 Margarine and Spread Products ..................................................................644 13.5 Quality Management ...................................................................................649 References .........................................................................................................656 Index ......................................................................................................................659
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author	O'Brien, Richard D.
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spelling	O'Brien, Richard D. Verfasser aut Fats and oils formulating and processing for applications Richard D. O'Brien 3. ed. Boca Raton, Fla. [u.a.] CRC Press 2009 XIX, 744 S. txt rdacontent n rdamedia nc rdacarrier Aceites y grasas comestibles lemb Oils and fats, Edible Processed foods Speiseöl (DE-588)4182153-1 gnd rswk-swf Speisefett (DE-588)4171122-1 gnd rswk-swf Speisefett (DE-588)4171122-1 s DE-604 Speiseöl (DE-588)4182153-1 s Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017100331&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	O'Brien, Richard D. Fats and oils formulating and processing for applications Aceites y grasas comestibles lemb Oils and fats, Edible Processed foods Speiseöl (DE-588)4182153-1 gnd Speisefett (DE-588)4171122-1 gnd
subject_GND	(DE-588)4182153-1 (DE-588)4171122-1
title	Fats and oils formulating and processing for applications
title_auth	Fats and oils formulating and processing for applications
title_exact_search	Fats and oils formulating and processing for applications
title_full	Fats and oils formulating and processing for applications Richard D. O'Brien
title_fullStr	Fats and oils formulating and processing for applications Richard D. O'Brien
title_full_unstemmed	Fats and oils formulating and processing for applications Richard D. O'Brien
title_short	Fats and oils
title_sort	fats and oils formulating and processing for applications
title_sub	formulating and processing for applications
topic	Aceites y grasas comestibles lemb Oils and fats, Edible Processed foods Speiseöl (DE-588)4182153-1 gnd Speisefett (DE-588)4171122-1 gnd
topic_facet	Aceites y grasas comestibles Oils and fats, Edible Processed foods Speiseöl Speisefett
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017100331&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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