Fats and oils : formulating and processing for applications

✍ Scribed by Richard D O'Brien

• Publisher: CRC Press
• Year: 2004
• Tongue: English
• Leaves: 574
• Edition: 2nd
• Category: Library

✦ Synopsis

Content: Ch. 1. Raw Materials -- Ch. 2. Fats and Oils Processing -- Ch. 3. Fats and Oils Analysis -- Ch. 4. Fats and Oils Formulation -- Ch. 5. Shortening Types -- Ch. 6. Baking Shortenings -- Ch. 7. Frying Shortenings -- Ch. 8. Dairy Analog Shortenings -- Ch. 9. Household Shortenings -- Ch. 10. Margarine -- Ch. 11. Liquid Oils -- Ch. 12. Quality Management -- Ch. 13. Troubleshooting

✦ Table of Contents

Fats and Oils: Formulating and Processing for Applications, Second Edition......Page 1
First Edition Preface......Page 3
Second Edition Preface......Page 4
Contents......Page 5
1.2 Sources of Fats and Oils......Page 17
1.4 Availability of Fats and Oils......Page 19
1.5 U.S. Utilization of Edible Fats and Oils......Page 20
1.6 Characterization of Fats and Oils......Page 22
1.6.1 Nonglyceride Components of Fats and Oils......Page 23
1.6.1.1 Phospholipids......Page 24
1.6.1.4 Pigments......Page 25
2.1 Introduction......Page 72
2.2.1 Oilseed Extraction......Page 73
2.2.1.1 Expeller or Screw Press Extraction......Page 75
2.2.1.4 Oil-Bearing Fruit Extraction......Page 76
2.2.2 Animal Fat Recovery......Page 77
2.2.2.1 Wet Rendering......Page 78
2.10.1 Classic Winterization Process......Page 129
2.10.2.1 Source Oil Composition......Page 130
2.10.2.5 Crystallization Time......Page 131
2.10.4 Winterization Process Control Procedures......Page 132
2.10.5 Winterization Applications......Page 133
2.11 Dewaxing......Page 134
2.11.1 Dewaxing Process Control......Page 135
2.12 Fractionation......Page 136
2.12.1 Dry Crystal Fractionation......Page 137
2.12.3 Solvent Fractionation......Page 138
2.13 Esterification or Alcoholysis......Page 139
2.13.1 Mono- and Diglycerides......Page 140
2.13.1.3 Acetylated Monoglycerides......Page 143
2.13.2 Polyglycerol Esters......Page 144
2.13.3 Propylene Glycol Monoester......Page 145
2.16.1 Protection against Oxidative Deterioration......Page 157
2.16.1.1 Nitrogen Blanketing......Page 158
2.16.1.4 Storage Time......Page 159
2.16.1.6 Tocopherols and Tocotrienols......Page 160
2.16.1.9 Butylated Hydroxytoluene BHT......Page 161
2.16.1.11 Synergistic Antioxidant Mixtures......Page 162
2.16.2 Protection against Contamination......Page 163
3.1 Introduction......Page 189
3.2.2 Impurities Analysis......Page 191
3.2.4 Soap Analysis......Page 192
3.3.1 Melting Point Analysis......Page 193
3.3.2 Solids Liquids Contents Analysis......Page 194
3.3.2.3 Differential Scanning Calorimetry Fat Solids Content......Page 196
3.3.3 Solidification Analysis......Page 197
4.1 Introduction......Page 249
4.2 Source Oils and Fats Characteristics......Page 251
4.2.2 Lauric Fatty Acid......Page 252
4.2.5 Stearic Fatty Acid......Page 253
5.1.1 Historical......Page 305
5.1.2 Source Oils......Page 309
5.1.3 Shortening Product Forms......Page 312
5.2 Plasticized Shortening Applications......Page 313
5.3 Liquid Shortening Applications......Page 314
5.4 Flakes, Chips, and Powdered Shortening Applications......Page 315
References......Page 317
6.1 Introduction......Page 318
6.2 All-Purpose Shortenings......Page 320
6.3 Emulsified All-Purpose Shortening......Page 323
6.4 Retail Cake Mix Shortenings......Page 325
6.10 Liquid Bread Shortenings......Page 335
6.11 Sweet Yeast-Raised Dough Shortenings......Page 337
6.13 Cookie Filler Shortenings......Page 338
6.14 Pie Crust Shortenings......Page 340
6.15 Biscuit Shortenings......Page 341
6.16 Danish Pastry Roll-In Shortenings......Page 343
6.17 Puff Paste Roll-In Shortening......Page 345
6.18 Shortening Chips......Page 348
6.19 Cracker Shortenings......Page 349
7.1 Introduction......Page 351
7.2 Frying Shortening Additives......Page 354
7.3 Selection of Frying Shortening......Page 356
7.3.1 Product Characteristics......Page 357
7.3.3 Shelf Life......Page 358
7.4 Shortening Applications for Foodservice Deep-Fat Frying......Page 359
8.1 Introduction......Page 374
8.2 Nondairy Creamer Shortenings......Page 375
8.3 Whipped Topping Shortenings......Page 378
8.4 Cheese Analog Shortening......Page 380
8.5 Frozen Dessert or Mellorine......Page 381
8.6 Sour Cream Analog and Dip Bases......Page 382
8.7 Fluid Milk Analogs......Page 383
9.2 Household Shortening Development......Page 385
9.3 Household Shortening Product Requirements......Page 387
9.4 Household Shortening Formulation......Page 388
9.5 Household Shortening Plasticization......Page 390
9.6 Household Shortening Packaging......Page 391
References......Page 392
10.2 Margarine Development......Page 393
11.1 Introduction......Page 411
11.2 Development of Liquid Oils......Page 412
11.3 Cooking and Salad Oil Sources......Page 414
11.4 Retail Consumer Oils......Page 417
11.6 Mayonnaise......Page 418
11.6.1 Mayonnaise Ingredients......Page 419
11.6.1.1 Salad Oil......Page 420
11.6.1.2 Vinegar......Page 421
12.1 Introduction......Page 430
12.3 Specifications......Page 431
12.3.1 Specifications Format......Page 432
12.6.10 Bulk Shipment Process Control......Page 473
12.6.11 Shortening Packaging Process Control......Page 474
12.6.12 Liquid Shortening Packaging Process Control......Page 476
12.6.13 Liquid Oils Packaging Process Control......Page 479
12.6.14 Shortening Flake Process Control Standards......Page 481
12.6.15 Margarine and Spread Process Control Standards......Page 482
References......Page 485
13.1 Introduction......Page 486
Possible Causes and Corrective Actions......Page 488