Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This book is intended for food scientists and technologists who use
oils and fats in food formulations, as well as chemists and
technologists working in edible oils and fats processing.
Key Features
- This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
- It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.
Contents
- Introduction
Chapter 1 Composition and Properties of Edible Oils
- 1.1 Introduction
- 1.2 Components of natural fats
- 1.3 Fatty acid composition
- 1.4 Physical properties
- 1.5 Chemical properties
- 1.6 Effect of processing on food oil components
Chapter 2 Bulk Movement of Edible Oils
- 2.1 Oil production and exports
- 2.2 Cargo damage
- 2.3 Quality of oils shipped
- 2.4 Codex Alimentarius
- 2.5 Oil shipments: systems and regulations
- 2.6 Shore storage
- 2.7 Movement and storage costs
- 2.8 Refinery location
Chapter 3 Production of Oils
- 3.1 Introduction
- 3.2 Seed handling and storage
- 3.3 Preparation of oilseeds
- 3.4 Preparation of soybean
- 3.5 Preparation and pressing of rapeseed (canola)
- 3.6 Preparation and pressing of sunflower seed
- 3.7 Full pressing
- 3.8 Oil from other seeds
- 3.9 Olive oil production
- 3.10 Palm oil production
Chapter 4 Solvent Extraction
- 4.1 Introduction
- 4.2 Solvent extractor
- 4.3 Meal desolventiser toaster
- 4.4 Meal dryer cooler
- 4.5 Miscella distillation system
- 4.6 Solvent recovery system
- 4.7 Heat recovery
Chapter 5 Edible Oil Refining: Current and Future Technologies
- 5.1 Introduction
- 5.2 Next-generation chemical refining with nanoneutralisation
- 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?
- 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification
- 5.5 Deodorisation: much more than just a process for the removal of off-flavours
- 5.6 Short-path distillation and supercritical processing: refining technologies for the future?
Chapter 6 Oil Modification Processes
- 6.1 Introduction
- 6.2 Hydrogenation
- 6.3 Interesterification
- 6.4 Dry fractionation
Chapter 7 Enzyme Processing
- 7.1 Introduction
- 7.2 Enzyme applications before oil refining
- 7.3 Applications within edible oil modification
- 7.4 Improving processing sustainability through enzyme usage
Chapter 8 Application of Edible Oils
- 8.1 Introduction
- 8.2 Physical chemistry of triacylglycerides
- 8.3 Fat crystal networks
- 8.4 Design of functional TAG compositions
- 8.5 Application in fat-continuous emulsions (spreads)
- 8.6 Application in water-continuous emulsions
- 8.7 Application in other fat-continuous products
- 8.8 Conclusion
Chapter 9 Quality and Food Safety Assurance and Control
- 9.1 Introduction
- 9.2 Analytical methods for measuring oil and fat composition
- 9.3 Quality analyses
- 9.4 Supply chain contaminants
- 9.5 Quality and food safety assurance
Chapter 10 Oil Processing Design Basics
- 10.1 Introduction
- 10.2 Refining and modification process routes for most common oil types
- 10.3 Oil processing block diagram design
- 10.4 Effective equipment capacity
- 10.5 Tank park design rules
- 10.6 Design estimates for utilities consumptions and effluent production
- 10.7 Occupational safety by design
- Further Reading
- Index
About the Authors
- Wolf Hamm (retired) has been a consultant to the Oils and Fats Industry, and is based in Harpenden, UK.
- Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.
- Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.
Book Details
- Hardcover: 342 pages
- Publisher: Wiley-Blackwell; 2 edition (August, 2013)
- Language: English
- ISBN-10: 1444336843
- ISBN-13: 978-1444336849
- Product Dimensions: 10 x 7 x 0.8 inches
- List price: $199.99