Preface ......................................................... v
Chapter 1. The Importance of Fats ............................... 1
1.1. A History of the Production of Oil and Fat
1.2. Fat in Food and Food's Raw Materials
1.3. The Economic Importance of Oils and Fats
1.4 Fat in Nutrition
1.5. Fats and Oils in Legislation
1.6. Fats as Technical Raw Materials
1.7. Fats and Oils as a Source of Energy
1.8. New Sources of Raw Materials
1.9. Substitutes for Fat
1.10.References
Chapter 2. Composition, Structure, Physical Data, and
Chemical Reactions of Fats and Oils and Their
Associates .......................................... 53
2.1. Components of Fats and Oils
2.2. The Structure of Triglycerides
2.3. Physical Characteristics
2.4. Chemical Reactions
2.5. Lipids
2.6. References
Chapter 3. Animal Fats and Oils ............................... 121
3.1. Milk Fats
3.2. Rendering Fats
3.3. Marine Oils
3.4. References
Chapter 4. Vegetable Fats and Oils ............................ 174
4.1. Oil/Fat-Containing Plants
4.2. Pulp Oils
4.3. Seed Oils
4.4. Nonedible Oils and Fats
4.5. Other Oil Sources
4.6. References
Chapter 5. Production of Vegetable Oils and Fats .............. 345
5.1. Pulp Oils
5.2. Seed Oils and Fats
Chapter 6. Modification of Fats and Oils ...................... 446
6.1. Application and Combination of Modification Processes
6.2. Fractionation
6.3. Winterization
6.4. Interesterification
6.5. Hardening
6.6. References
Chapter 7. Refining ........................................... 613
7.1. Economic Importance of Refining
7.2. Neutralization
7.3. Bleaching
7.4. Deodorization
7.5. Physical Refining
7.6. Energy Consumption and Investment
7.7. Importance of Refining for Removal of Environmental
Contaminants
7.8. References
Chapter 8. Fat as, or in, Food ................................ 719
8.1. Butter
8.2. Margarine
8.3. Edible Fats
8.4. Salad and Frying Oils
8.5. Mayonnaise
8.6. Vegetable Creams, Cream Substitutes
8.7. Peanut Butter
8.8. Margarine and Oils with Medium-Chain Triglycerides
8.9. Monoglycerides and Diglycerides 8.10. References
Chapter 9. Analytical Methods ................................. 803
9.1. Acid Number
9.2. Saponification Number
9.3. Iodine Value
9.4. Peroxide Value
9.5. Unsaponifiable Matter
9.6. Water Content
9.7. Phosphorus Content
9.8. Color
9.9. Hexane in Extraction Meal
9.10.Fibers in Extraction Meal
9.11.Protein in Extraction Meals
9.12.Ash Content
9.13.Solid Fat Content
9.14.Dilatation
9.15.Lipids Analysis
Chapter 10.Conversion Tables and Abbreviations ................ 809
Chapter 11.Acknowledgments .................................... 813
Chapter 12.Bibliography ....................................... 815
Index ......................................................... 819
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