Foodstuffs edible oils

The original applications of NIR were in the food and agricultural industries where the routine determination of the moisture content of foodstuffs, the protein content of grain and the fat content of edible oils and meats at the 1% level and above are typical examples. The range of industries now using the technique is much wider and includes pharmaceutical, polymer, adhesives and textile companies. The first in particular are employing NIR spectrometry for the quality control of raw materials and intermediates and to check on actives and excipients in formulated products. Figure 9.26(b) demonstrates that even subtle differences between the NIR spectra of enantiomers can be detected. 

The methods for testing the oxidative stability of fats and oils in foodstuffs and the assessment of the oxidation state of oils and fats" have been reviewed. A critical review appeared on the FIA methods for edible oils, including various acidity indices . ... 

EDIBLE OIL. As commonly used, the term refers to any fatty oil obtained from the flesh or seeds of plants that is used primarily in foodstuffs (margarine, salad dressing, shortening, etc.). Among these are olive, safflower, cottonseed, coconut, peanut, soybean, and com oils, some of which may be hydrogenated to solid form. They vary in degree of... 

Lipids are important macromolecules in food. A food product s nutritional value as well as its flavor, texture, general palatability, and storage stability are affected by lipids. Therefore, both physical and chemical criteria are needed by the food processor to assess or monitor the quality of fats and oils. The basic characteristics of certain food items, such as edible oils, will be dependent upon their source. Variation from these norms can be ascertained before the oils are used in other foodstuffs. In effect, knowledge of the quality of the lipid before shipping the product to market, or use in fabricated foods, is of economic importance to the processor. 

Various protocols and modifications have been reported in the literature on how to perform the TBA test. In foodstuffs, malonalde-hyde can be bound to various constituents of the food (e.g., proteins), and therefore it must somehow be released prior to determination. It is difficult to determine the optimal conditions for release of malonaldehyde as they differ from one material to another and require different conditions for hydrolysis. Heat and/or strong acid are thought to be essential for the liberation of malonaldehyde from precursors or bound forms, for condensation with TBA, and for maximal color development. For edible oil samples or lipid extracts, the test is simplified in that samples are directly dissolved in butanol and then an aliquot is reacted with TBA. Alternatively, a food sample can be heated with TBA solution and the red pigment that is formed can be extracted from the reaction mixture with butanol or a butanol/pyridine solution (Turner etal., 1954 Sinnhuberand Yu, 1958 Placer et al., 1966 Uchiyama and Mihara, 1978 Ohk-awa et al., 1979 Pokorny and Dieffenbacher, 1989). 

German automotive industry decided not to use bioplastics based on potential foodstuffs like sugar, starch or edible oil. The bioplastics industry should be weU prepared for this discussion... 

In terms of quantity, annatto is a very important carotenoid colourant for foodstuffs, which is isolated from the seeds ofthe achiote (also known as aplop-pas , indigenous to the tropics Bixa orellatia) (Fig. 7.33). The principal component is cA-bixin, an apocarotenoid with two carboxylic acid functions, one of which is esterified. Annatto is marketed either as a solution in various edible oils or as a spray-dried powder, and serves as colourant of margarine, pasta, cheese and yoghurt. [63]... 

Use vent breaks on high points of syphon. Include high pressure water purge or blowout for pipes with slurries include steam blowout/purge lines for pipes with edible oils, foodstuffs. 

Kochhar, S., M.L. Meara, A survey of the hterature on oxidative reactions in edible oils as it applies to the problem of off-flavours in foodstuffs, Leatherhead Food RA Scient. Technol. Survey, p. 87, 1975. 

The direct quantitative determination of additives migrating from plastics into edible oils or fatty foodstuffs (Waggon and Uhde [4]) is extremely difficult even with the most sophisticated analytical techniques, and in some cases it may be impossible. Anal)nical procedures in which the migrated additives are concentrated or isolated from the fatty foodstuffs before their determination are tedious. Moreover they are inaccurate because of losses of material and they may even fail completely. Therefore, in order to determine the migrated additives quantitatively in an analytically suitable simulant, it is essential to simulate the natural migration into foodstuffs in appropriate model tests. 

Figge [8] is of the opinion that a fat simulent which he designated as HB307 presents an appropriate generally applicable simulent for pure edible oils and fatty foodstuffs. Figge and co-workers [13,15,17] have described the extraction test apparatus in detail. 

Use Pharmaceuticals cosmetics foodstuffs protective coating for edible hygroscopic powders, tablets, and crystals pour-point depressant for lubricating oils textile sizes. 

Fatty acid composition of edible fats and oils and of foodstuffs... 

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