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Informationen zum Autor About the editors 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. Klappentext 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 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.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. Zusammenfassung Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Inhaltsverzeichnis List of Contributors xiii List of Abbreviations xv Introduction xvii 1 Composition and Properties of Edible Oils 1 Frank D. Gunstone 1.1 Introduction 1 1.2 Components of natural fats 3 1.2.1 Fatty acids and glycerol esters 4 1.2.2 Phospholipids 7 1.2.3 Sterols 7 1.2.4 Tocols and other phenolic compounds 9 1.2.5 Chlorophyll 12 1.2.6 Hydrocarbons 13 1.2.6.1 Alkanes 13 1.2.6.2 Squalene 13 1.2.6.3 Carotenes 14 1.2.6.4 Polycyclic aromatic hydrocarbons 15 1.2.6.5 Contaminants and specifications 16 1.3 Fatty acid composition 16 1.4 Physical properties 19 1.4.1 Polymorphism, crystal structure and melting point 19 1.4.2 Density 21 1.4.3 Viscosity 22 1.4.4 Refractive index 22 1.4.5 Solubility of gases in oils 22 1.4.6 Other physical properties 24 1.5 Chemical properties 25 1.5.1 Hydrogenation 25 1.5.2 Oxidation 25 1.5.3 Autoxidation 26 1.5.4 Photooxidation 27 1.5.5 Decomposition of hydroperoxides to short-chain compounds 28 1.5.6 Antioxidants 28 1.5.6.1 Primary antioxidants 28 1.5.6.2 Secondary antioxidants 29 1.5.7 Stereomutation 31 1.5.8 Double-bond migration and cyclisation 31 1.5.9 Hydrolysis 31 1.5.10 Ester formation 32 1.5.11 Methanolysis 32 1.5.12 Glycerolysis 32 1.5.13 Interesterification 33 1.6 Effect of processing on food oil components 33 References 34 2 Bulk Movement of Edible Oils 41 Wolf Hamm 2.1 Oil production and exports 41 2.2 Cargo damage 45 2.3 Quality of oils shipped 47 2.3.1 Palm oil 47 2.3.2 Soybean oil and other seed oils 47 2.3.3 Shipment of oils intended for production of FAMEs 48 2.4 Codex Alimentarius 48 2.5 Oil shipments: systems and regulations 49 2.5.1 The parcel tanker 49 2.5.2 Parcel tanker categories: IMO classifi...
