2009_Book_FoodChemistry

Contents
xxix
14.3.1.1.1 EdibleBeefFat ......................................... 642
14.3.1.1.2 SheepTallow........................................... 643
14.3.1.1.3 HogFat(Lard).......................................... 643
14.3.1.1.4 GooseFat.............................................. 644
14.3.1.2 MarineOils ............................................ 644
14.3.1.2.1 WhaleOil.............................................. 644
14.3.1.2.2 SealOil ............................................... 644
14.3.1.2.3 HerringOil............................................. 644
14.3.2 OilsofPlantOrigin...................................... 644
14.3.2.1 FruitPulpOils.......................................... 645
14.3.2.1.1 OliveOil .............................................. 645
14.3.2.1.2 PalmOil............................................... 646
14.3.2.2 SeedOils .............................................. 647
14.3.2.2.1 Production . ............................................ 647
14.3.2.2.2 OilsRichinLauricandMyristicAcids ..................... 647
14.3.2.2.3 Oils Rich in Palmitic and Stearic Acids . . ................... 648
14.3.2.2.4 Oils Rich in Palmitic Acid . ............................... 649
14.3.2.2.5 Oils Low in Palmitic Acid and Rich in Oleic
andLinoleicAcids ...................................... 650
14.4 ProcessingofFatsandOils ............................... 653
14.4.1 Refining ............................................... 653
14.4.1.1 RemovalofLecithin..................................... 654
14.4.1.2 Degumming............................................ 654
14.4.1.3 Removal of Free Fatty Acids (Deacidification) ............... 654
14.4.1.4 Bleaching . . ............................................ 655
14.4.1.5 Deodorization . . . ....................................... 655
14.4.1.6 Product Quality Control . . . ............................... 656
14.4.2 Hydrogenation.......................................... 656
14.4.2.1 GeneralRemarks........................................ 656
14.4.2.2 Catalysts............................................... 657
14.4.2.3 TheProcess ............................................ 658
14.4.3 Interesterification ....................................... 658
14.4.4 Fractionation ........................................... 659
14.4.5 Margarine–ManufacturingandProperties .................. 660
14.4.5.1 Composition ........................................... 660
14.4.5.2 Manufacturing.......................................... 661
14.4.5.3 VarietiesofMargarine ................................... 661
14.4.6 Mayonnaise ............................................ 661
14.4.7 FatPowder............................................. 661
14.4.8 Deep-FryingFats........................................ 661
14.5 Analysis............................................... 662
14.5.0 Scope ................................................. 662
14.5.1 DeterminationofFatinFood.............................. 662
14.5.2 IdentificationofFat...................................... 663
14.5.2.1 CharacteristicValues .................................... 663
14.5.2.2 ColorReactions......................................... 664
14.5.2.3 Composition of Fatty Acids and Triacylglycerides . ........... 664
14.5.2.4 Minor Constituents . . . ................................... 665
14.5.2.5 Melting Points . . . ....................................... 666
14.5.2.6 Chemometry ........................................... 666
14.5.3 DetectionofChangesDuringProcessingandStorage ......... 667