Fats and oils, food products

ANTIOXIDANTS. Usually an organic compound added to various types of materials, such as rubber, natural fats and oils, food products, gasoline, and lubricating oils, for the purposes of retarding oxidation and associated deterioration, rancidity, gum formation, reduction in shelf life, etc. 

Spizziri, J. Health plans for fats and oils. Food Product Design, 2004, http //www.foodproductdesign. com/ articles/2004. 

Fats and oils modify product texture in preparation of foods, serve as heat transfer... 

Perkins, E.G. Formation of non-volatile decomposition products in heated fats and oils. Food Tech. 1967, 21, 125-130. 

The major dietary sources of fat in the American diet are meat, poultry, fish, dairy products, and fats and oils. Animal products tend to be higher in both total and saturated fats than most plant sources. Also, dietary cholesterol is found only in foods of animal origin. 

In the preparation of foods, fats and oils modify product texture, carry flavors, improve mouthfeel, provide a sensation of product richness, and induce satiety. They are used in many other commercial applications, including soaps and detergents, plastics and protective coatings, printing inks, and feeds for domesticated animals, and as carriers of pesticides for aerial spraying, for control of grain dust, and as feedstocks for chemical manufacturing processes. 

With the extensive knowledge available in oil chemistry, development of designer fats and oils is possible (34). This is of special interest to nutritionists who see the possibiUties for stmcturaHy designed fats to meet developing knowledge in clinical nutrition and food product development. 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

Fats and Oils. The oxidation of fats and oils in food products can be prevented by the addition of citric acid to chelate the trace metals that catalyze the oxidation. Citric acid is also used in the bleaching clays and the degumming process during oil refining to remove chlorophyll and phosphohpids (59—63). 

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. 

Monoglyceride (MG) is one of the most important emulsifiers in food and pharmaceutical industries [280], MG is industrially produced by trans-esterification of fats and oils at high temperature with alkaline catalyst. The synthesis of MG by hydrolysis or glycerolysis of triglyceride (TG) with immobilized lipase attracted attention recently, because it has mild reaction conditions and avoids formation of side products. Silica and celite are often used as immobilization carriers [281], But the immobilized lipase particles are difficult to reuse due to adsorption of glycerol on this carriers [282], PVA/chitosan composite membrane reactor can be used for enzymatic processing of fats and oils. The immobilized activity of lipase was 2.64 IU/cm2 with a recovery of 24%. The membrane reactor was used in a two-phase system reaction to synthesize monoglyceride (MG) by hydrolysis of palm oil, which was reused for at least nine batches with yield of 32-50%. 

The selection of the most suitable antioxidant depends on the character of food and the targets which should be attained. Naturally occuring fats and oils contain indigenous antioxidants that protect the unsaturated lipids from free-radical destruction in their native vegetable and animal sources. On the other hand, fats and oils exist in a commingled fashion with reactive substances which cause their rapid decomposition. Intensity of oxidative alterations is also influenced by the shelf-life of products and storage conditions. All these facts should be considered when deciding whether any and if so what antioxidant will be used. 

Table 3.3 gives the total uses of hydrogen. Ammonia production is by far the most important application, followed by methanol manufacture. Hydrogenations in petroleum refineries are an important use. Many other industries utilize hydrogen. Miscellaneous uses include hydrogenation of fats and oils in the food industry, reduction of the oxides of metals to the free metals, pure hydrogen chloride manufacture, and liquid hydrogen as rocket fuel. 

Proteins are important food components mainly due to their nutritional and functional value. Dietary proteins provide amino acids and nitrogen necessary for organisms. They also play a major role in determining the sensory and textural characteristics of food products. The functional properties are related to their ability to form viscoelastic networks, bind water, entrap flavors, emulsify fat and oil, and form stable foams [105]. 

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