Vegetable Oils in Food Technology
Vegetable Oils in Food Technology

Author: Frank D. Gunstone

Publisher: CRC Press

Published: 2002-10-18

Total Pages: 360

ISBN-13: 9780849328169

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Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.

Edible Oil Processing
Edible Oil Processing

Author: Wolf Hamm

Publisher: John Wiley & Sons

Published: 2013-08-05

Total Pages: 360

ISBN-13: 1444336843

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Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Practical Guide to Vegetable Oil Processing
Practical Guide to Vegetable Oil Processing

Author: Monoj Gupta

Publisher: Elsevier

Published: 2017-02-16

Total Pages: 510

ISBN-13: 1630670510

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Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. - Provides insights to the challenges of bleaching very green oils - Includes new deodorizer designs and performance measures - Offers insights on frying oil quality management - Simple and easy-to-read language

Unconventional Oilseeds and Oil Sources
Unconventional Oilseeds and Oil Sources

Author: Abdalbasit Adam Mariod

Publisher: Academic Press

Published: 2017-04-14

Total Pages: 384

ISBN-13: 012813433X

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Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents unconventional oils found in trees (like Balanites aegyptiaca, Annona squamosal and Catunaregam nilotica), and Part Three deals with new oils found in insects, as in the water melon bug and sorghum bug. This book will be of interest to researchers in oilseed production, research and development personnel, food scientists, plant breeders, product development personnel, and government agency personnel involved in the production, transportation, distribution, and processing of oilseeds. - Compiles information on unconventional oilseeds and new sources of oil found worldwide, including those from plants (vegetables, herbs, shrubs), trees, and insects - Presents the physico-chemical properties of the seed oils, in addition to their mineral compositions and chemical analyses - Thoroughly explores the chemistry of new oils, their composition, bioactive compounds, such as fatty acids, tocopherols, and sterols - Introduces the composition of new oil sources, their content of minor and bioactive components, and the most used official methods for analysis

Oil and Oilseed Processing
Oil and Oilseed Processing

Author: Tomás Lafarga

Publisher: John Wiley & Sons

Published: 2021-04-19

Total Pages: 308

ISBN-13: 1119575273

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Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

Processing Contaminants in Edible Oils
Processing Contaminants in Edible Oils

Author: Shaun MacMahon

Publisher: Elsevier

Published: 2022-01-25

Total Pages: 282

ISBN-13: 0128200685

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Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented. - Include a new chapter on methods for MCPD and glycidyl esters in food - Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules - Presents successful strategies to decrease the concentrations of these contaminants in edible oils - Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties

Palms of controversies
Palms of controversies

Author: Alain Rival

Publisher: CIFOR

Published: 2014-07-17

Total Pages: 68

ISBN-13: 6021504410

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The rapid development of oil palm cultivation feeds many social issues such as biodiversity, deforestation, food habits or ethical investments. How can this palm be viewed as a ‘miracle plant’ by both the agro-food industry in the North and farmers in the tropical zone, but a serious ecological threat by non-governmental organizations (NGOs) campaigning for the environment or rights of local indigenous peoples? In the present book the authors – a biologist and an agricultural economist- describe a global and complex tropical sector, for which the interests of the many different stakeholders are often antagonistic. Oil palm has become emblematic of recent changes in North-South relationship in agricultural development. Indeed, palm oil is produced and consumed in the South; its trade is driven by emerging countries, although the major part of its transformations is made in the North that still hosts the largest multinational agro industries. It is also in the North that the sector is challenged on ethical and environmental issues. Public controversy over palm oil is often opinionated and it is fed by definitive and sometimes exaggerated statements. Researchers are conveying a more nuanced speech, which is supported by scientific data and a shared field experience. Their work helps in building a more balanced view, moving attention to the South, the region of exclusive production and major consumption of palm oil.