Edible fats and oils products

Deodorization Process Control. Deodorization is the last processing step, in which flavor, odor, and many of the stability qualities of an edible fat and oil product can be controlled. To produce quality deodorized products, attention must be focused on all of the factors involved with the process. The deodorization physical process removes the volatile, odoriferous materials present in the oils. The other factors that influence the quality of the deodorized oil products are as follows (106) ... 

A summary of typical handling operations and storage conditions for edible fats and oil products within the unit operations is shown in Table 4. 

Plasticity and consistency of an edible fats and oils product depend on the amount, size, shape, and distribution of the solid material, as well as the development of crystal nuclei capable of surviving high-temperature abuse to serve as starting points for new desirable crystal growth. The factors that influence these characteristics are (Joyner, 1953 McMichael, 1956 O Brien, 2004 Hoerr Ziemba, 1965) ... 

Table 5.95 shows that polysulfone and polyethersulfone exhibit an increased risk of stress-cracking caused by edible fats and oils. Products made from polyethersulfone are not discolored by food. Table 5.97 [984]. 

The biggest use of chlorine dioxide is in bleaching wood pulp. In some mills, much of the chlorine and hypochlorite has been replaced by chlorine dioxide to reduce the amount of chlorinated by-products. Chlorine dioxide is also used to bleach textiles, flour, and edible fats and oils. 

The most common natural antioxidants are tocopherols, ascorbic acid and P-carotene (more often synthetic nature-identical compounds than natural products). Their changes were studied in detail in model systems, fats and oils, but experimental evidence is mainly lacking on more complicated systems, such as natural foods and ready dishes. Still less is known on different antioxidants from spices and from essential oils. These data will probably be obtained gradually. Very little is known about synergism of antioxidants in food products other than edible fats and oils or their regeneration from the respective free radicals and quinones. In mixtures, some antioxidants are preferentially destroyed and others are saved. Some data have already been published, but these complex changes should be studied in more detail. 

It is important to prevent the oxidation of edible fats and oils and of foods that contain oils to maintain their quality and safety. Oxidation of fats and oils can be initiated by heat, light, and metals in the fats and oils. The oxidation products from oils, which include hydroperoxides and cyclic peroxides, decompose to produce a variety of volatile compounds, which result in undesirable flavors and odors in oils (131-134). Oils damaged by oxidation also have been reported to cause biological problems, such as diarrhea, growth depression, and tissue damage in living organisms. 

Succinylated Monoglycerides occur as waxy solids having an off white color. They are a mixture of succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of glycerol with edible fatforming fatty acids. They melt at about 60°. They are soluble in warm methanol, in ethanol, and in n-propanol. 

Hydrogenation of edible fats and oils 1900s Food production unsaturated fatty acids — partially saturated acids Ni on a support... 

Flavor. One of the most important palatability parameters for edible fats and oils users is flavor. Generally, the flavor of an edible oil product should be completely bland, so that it can enhance the food product s flavor rather than contribute its own. Cottonseed oil is well known for its initial bland flavor and the nutty flavor it develops with oxidation. It has been used as the standard for comparison with other oils for both flavor and odor. The nutty flavor developed with oxidation is more pleasant than the oxidized flavor of some of the other oils in the oleic linoleic classifications for example, soybean oil reverts to a painty, green, watermelon type flavor with oxidation. Another major cause of off-flavors in food oils is hydrolysis. The free fatty acids liberated with hydrolysis have a distinct flavor and odor that are more disagreeable when the fatty acid chain length is shorter than 14 carbons. Cottonseed... 

All of the edible fats and oils vary considerably in their chemical structure, which determines the physical characteristics that provide functionality. The physical, chemical, and performance analyses are the tools available to the fats and oils processor for the evaluation of the products produced, development of new products, purchase of raw materials, and identification of specific customer requirements. 

Each year, the world consumes close to 120 million MT of edible fats and oils (14). Soybean oil is the leading oil that accounts for 30% of the world production of edible fats and oils. In 2003, it is closely followed by palm oil, whereas rapeseed oil ranked third has only one-third of the production tonnage of soybean oil. Sesame oil, with an annual production of 760,000 MT in 2003, is the twelfth largest vegetable oil produced in the world, higher in quantity than olive oil and safflower oil (13). The production of sesame oil increased 20% in the recent 10 years, it was 632,000 MT in 1992. China has almost doubled the production of sesame oil (from 142,000 to 210,000 MT), whereas India has decreased the production by 44% (from 236,000 to 131,000 MT) in the above period. Both China and India are the largest producers of sesame oil, together they account for nearly half of the total world production of sesame oil. Besides China and India, Myanmar, Sudan, and Japan are the top five sesame oil producers. 

The hrst fat and oil products used by humans were probably rendered from wild animal carcasses. Then, as animals were domesticated, their body fat became an important food source and was used for other things such as lubricants, illuminates, and soap. Lard or hog fat became the preferred animal fat for edible purposes, whereas the other animal fats were used for nonedible applications. The more... 

The purpose of this section is to outline the basic unit-processing operations required to convert cmde fats and oils into finished products, such as cooking-salad oils, margarine, and shortening base stocks. Edible fats and oils are handled within... 

In the field of edible fats and oils, four associations provide data. The Institute of Shortening and Edible Oils, Inc., in Washington, D. C., issues a monthly report of statistics available on any of the following products cottonseed oil, soybean oil, peanut oil, corn oil, federally inspected lard, and creamery butter. Data are compiled from various government sources and may indicate consumption, supplies, and disappearance, including exports and re-exports. In addition some price information, as well as some statistics on inedible oils, such as tung, linseed, animal fats, and greases, are assembled. 

Another potential area of application of FTIR spectroscopy is in the determination of the oxidative status or stability of an oil. Autoxidation is a major deteriorative reaction affecting edible fats and oils, and it is of major concern to processors and consumers from the standpoint of oil quality, as the oxidative breakdown products cause marked off flavours in an oil. A wide range of end products are associated with the autoxidative deterioration of fats and oils, the most important being hydroperoxides, alcohols, and aldehydes. Moisture, hydrocarbons, free fatty acids and esters, ketones, lactones, furans, and other minor products may also be produced, with the free fatty acids becoming more important in thermally stressed oils. In addition, there is significant cis to trans isomerisation and conjugation of double bonds in the hydroperoxides formed as an oil oxidises. 

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