Vegetable oils in food technology : composition, properties and uses

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Title:

Publication Information:

Oxford : Blackwell Pub., 2002

ISBN:

9781841273310

Subject Term:

Oils and fats, Edible -- Composition

Food technology

Added Author:

Gunstone, Frank D

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... IBD Library	30000005207554	TP670 V43 2002	Open Access Book	Book	Searching... Unknown

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain.

The volume provides a source of concentrated but accessible information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.

This is a book for food scientists and technologists, chemists and technologists working in oils and fats processing, analytical chemists and quality assurance personnel.

F.D. GunstoneT. WangS. W. LinR. Przybylski and T. MagM. K. GuptaT.P. Pantzaris and Y. BasironR. D. O'BrienT. H. SandersD. BoskouR. A. MoreauS. P. Kochhar

1 Production and trade of vegetable oils	p. 1
1.1 Extraction, refining and processing	p. 1
1.2 Vegetable oils--production, disappearance and trade	p. 3
1.2.1 Soybean oil	p. 7
1.2.2 Palm oil	p. 8
1.2.3 Rapeseed/canola oil	p. 8
1.2.4 Sunflowerseed oil	p. 9
1.2.5 Groundnut (peanut) oil	p. 10
1.2.6 Cottonseed oil	p. 10
1.2.7 Coconut oil	p. 11
1.2.8 Palmkernel oil	p. 11
1.2.9 Olive oil	p. 11
1.2.10 Corn oil	p. 12
1.2.11 Sesame oil	p. 13
1.2.12 Linseed oil	p. 13
1.3 Some significant factors	p. 13
1.4 Predictions for the twenty-first century	p. 15
References	p. 17
2 Soybean oil	p. 18
2.1 Introduction	p. 18
2.2 Composition	p. 19
2.2.1 Seed composition	p. 19
2.2.2 Oil composition	p. 20
2.2.3 Fatty acid composition	p. 20
2.2.4 Minor components	p. 22
2.3 Extraction and refining of soybean oil	p. 24
2.3.1 Oil extraction	p. 24
2.3.2 Oil refining	p. 26
2.3.3 Modified non-alkaline refining	p. 28
2.3.4 Co-products from oil refining	p. 29
2.4 Oil composition modification by processing and biotechnology	p. 34
2.4.1 Hydrogenation	p. 34
2.4.2 Interesterification	p. 35
2.4.3 Crystallisation and fractionation	p. 36
2.4.4 Traditional plant breeding and genetic modification	p. 38
2.5 Physical properties of soybean oil	p. 40
2.5.1 Polymorphism	p. 40
2.5.2 Density	p. 40
2.5.3 Viscosity	p. 41
2.5.4 Refractive index	p. 42
2.5.5 Specific heat	p. 42
2.5.6 Melting point	p. 43
2.5.7 Heat of combustion	p. 43
2.5.8 Smoke, flash and fire points	p. 43
2.5.9 Solubility	p. 44
2.5.10 Plasticity and 'spreadability'	p. 44
2.5.11 Electrical resistivity	p. 45
2.6 Oxidative quality of soybean oil	p. 45
2.6.1 Sensory evaluation	p. 46
2.6.2 Peroxide value	p. 46
2.6.3 Carbonyl compounds	p. 46
2.6.4 Conjugated diene	p. 47
2.6.5 TBA test	p. 47
2.6.6 GC method	p. 47
2.6.7 Oxidative stability	p. 47
2.7 Nutritional properties of soybean oil	p. 48
2.8 Food uses of soybean oil	p. 49
2.8.1 Cooking and salad oils	p. 49
2.8.2 Margarine and shortening	p. 50
2.8.3 Mayonnaise and salad dressing	p. 51
References	p. 52
3 Palm oil	p. 59
3.1 Introduction	p. 59
3.2 Composition and properties of palm oil and fractions	p. 59
3.2.1 Palm oil	p. 59
3.2.2 Palm oleins	p. 64
3.2.3 Palm stearin	p. 67
3.3 Physical characteristics of palm oil products	p. 68
3.3.1 Palm oil	p. 68
3.3.2 Palm olein	p. 70
3.3.3 Palm stearin	p. 71
3.4 Minor components of palm oil products	p. 76
3.4.1 Carotenes	p. 76
3.4.2 Tocopherols and tocotrienols	p. 78
3.4.3 Sterols, squalene and other hydrocarbons	p. 81
3.5 Food applications of palm oil products	p. 81
3.5.1 Cooking/frying oil	p. 82
3.5.2 Margarines and shortenings	p. 83
3.5.3 Shortenings	p. 86
3.5.4 Vanaspati	p. 87
3.5.5 Cocoa butter equivalents (CBE)	p. 90
3.5.6 Other uses	p. 90
3.6 Conclusion	p. 92
References	p. 93
4 Canola/rapeseed oil	p. 98
4.1 Introduction	p. 98
4.2 Composition	p. 99
4.2.1 Nature of edible oils and fats	p. 99
4.2.2 Fatty acid composition of canola oil	p. 100
4.2.3 Minor fatty acids	p. 101
4.2.4 Triacylglycerols	p. 102
4.2.5 Polar lipids	p. 103
4.2.6 Tocopherols	p. 104
4.2.7 Sterols	p. 106
4.2.8 Pigments	p. 107
4.2.9 Trace elements	p. 108
4.2.10 Commercial crude oil, refined and deodorised oil	p. 109
4.2.11 Oxidative stability	p. 110
4.3 Physical and chemical properties	p. 110
4.3.1 Relative density	p. 111
4.3.2 Viscosity	p. 111
4.3.3 Smoke and flash point	p. 111
4.3.4 Cold test	p. 112
4.3.5 Crismer value	p. 112
4.3.6 Saponification number	p. 112
4.3.7 Iodine value	p. 112
4.3.8 Melting characteristics, polymorphism and crystal properties	p. 113
4.4 Major food uses	p. 113
4.4.1 Standard canola/rapeseed oil	p. 113
4.4.2 High-erucic acid rapeseed (HEAR) oil	p. 123
References	p. 124
5 Sunflower oil	p. 128
5.1 Introduction	p. 128
5.2 Worldwide sunflower production	p. 129
5.3 Obtaining the best results in growing sunflower plants	p. 130
5.4 Types of sunflowers	p. 136
5.5 Confection or non-oil sunflower	p. 140
5.6 Potential for sunflower products in the US	p. 141
5.7 Crushing of sunflower seeds	p. 143
5.8 Sunflower oil degumming	p. 145
5.9 Sunflower oil refining	p. 146
5.10 Physical refining process	p. 148
5.11 Chemical refining process	p. 149
5.12 Cold chemical refining process	p. 151
5.13 Modified chemical refining	p. 151
5.14 Modified physical refining process	p. 152
5.15 Dewaxing	p. 152
5.16 Hydrogenation	p. 153
5.17 Summary	p. 154
References	p. 155
6 The lauric (coconut and palmkernel) oils	p. 157
6.1 Introduction	p. 157
6.2 Coconut oil	p. 157
6.2.1 Composition	p. 157
6.2.2 Processing and applications	p. 171
6.3 Palmkernel oil	p. 173
6.3.1 Composition	p. 173
6.3.2 Properties	p. 180
6.3.3 Processing	p. 184
6.3.4 Food uses	p. 190
References	p. 201
7 Cottonseed oil	p. 203
7.1 Introduction	p. 203
7.2 Cottonseed oil properties	p. 203
7.2.1 Cottonseed oil triacylglycerol composition	p. 204
7.2.2 Cottonseed oil nonglyceride components	p. 206
7.2.3 Cottonseed oil physical characteristics	p. 208
7.2.4 Cottonseed oil chemical characteristics	p. 213
7.2.5 Typical analytical characteristics	p. 215
7.3 Cottonseed oil extraction	p. 217
7.4 Cottonseed oil processing	p. 217
7.4.1 Refining	p. 219
7.4.2 Pre-bleaching	p. 219
7.4.3 Winterisation	p. 220
7.4.4 Fractionation	p. 220
7.4.5 Hydrogenation	p. 221
7.4.6 Interesterification	p. 222
7.4.7 Post-bleaching	p. 222
7.4.8 Blending	p. 223
7.4.9 Deodorisation	p. 223
7.5 Cottonseed oil utilisation	p. 224
7.5.1 Liquid oils	p. 224
7.5.2 Shortening	p. 226
7.5.3 Margarine and spread	p. 228
References	p. 229
8 Groundnut (peanut) oil	p. 231
8.1 Peanut production, history and oil extraction	p. 231
8.2 Oil uses	p. 232
8.3 Composition of groundnut oil	p. 233
8.3.1 Oil in seed	p. 233
8.3.2 Fatty acids	p. 234
8.3.3 High-oleic peanut oil	p. 235
8.3.4 Triacylglycerol structure	p. 236
8.3.5 Phospholipids	p. 237
8.3.6 Sterols	p. 238
8.3.7 Antioxidants	p. 239
8.4 Chemical and physical characteristics of groundnut oil	p. 239
8.4.1 General	p. 239
8.4.2 Colour	p. 239
8.4.3 Melting point	p. 240
8.4.4 Percentage of free fatty acid (FFA)	p. 240
8.4.5 Iodine value (IV)	p. 240
8.4.6 Peroxide value	p. 240
8.4.7 Acetyl value	p. 241
8.4.8 Heat of fusion	p. 241
8.4.9 Unsaponifiable material	p. 241
8.5 Health issues	p. 241
8.5.1 Cardiovascular disease	p. 241
8.5.2 Allergy	p. 242
References	p. 242
9 Olive oil	p. 244
9.1 Introduction	p. 244
9.2 Extraction of olive oil from olives	p. 244
9.2.1 Pressure	p. 245
9.2.2 Centrifugation (three phase system)	p. 245
9.2.3 Two phase decanters	p. 246
9.2.4 Percolation	p. 246
9.2.5 Processing aids	p. 246
9.2.6 Extraction of pomace oil (olive-residue oil)	p. 246
9.3 Olive oil composition	p. 247
9.3.1 Fatty acids and triacylglycerols	p. 247
9.3.2 Mono- and diacylglycerols	p. 248
9.3.3 Other constituents	p. 249
9.3.4 Effect of processing of oils on the composition of virgin olive oils	p. 264
9.4 Refining and modifications	p. 265
9.4.1 Olive oil and olive pomace oil refining	p. 265
9.4.2 Refining and minor constituents	p. 266
9.4.3 Hardening and interesterification	p. 267
9.5 Regulations	p. 267
9.5.1 Olive oil classification	p. 268
9.6 Cloudy olive oil	p. 272
9.7 Consumption and culinary applications	p. 273
9.7.1 Olive oil in frying	p. 274
9.7.2 Other uses	p. 274
References	p. 275
10 Corn oil	p. 278
10.1 Composition of corn oil	p. 278
10.1.1 Introduction--the corn oil industry	p. 278
10.1.2 Common corn oil refining steps and effects on oil composition	p. 279
10.1.3 The composition of crude corn oils--comparison of germ, kernel and fibre oils	p. 281
10.1.4 Fatty acid composition of corn triacylglycerols	p. 282
10.1.5 Triacylglycerol molecular species	p. 282
10.1.6 Unsaponifiables and phytosterols	p. 284
10.1.7 Tocopherols and tocotrienols	p. 286
10.1.8 Carotenoids	p. 289
10.1.9 Trans fatty acids	p. 289
10.2 Properties of corn oil	p. 289
10.2.1 Chemical and physical properties	p. 289
10.2.2 Stability	p. 290
10.2.3 Nutritional properties	p. 291
10.3 Major food uses of corn oil	p. 291
10.3.1 Cooking/salad oil	p. 291
10.3.2 Margarines and spreads	p. 292
10.4 Conclusions	p. 292
Acknowledgement	p. 293
References	p. 293
11 Sesame, rice-bran and flaxseed oils	p. 297
11.1 Introduction	p. 297
11.2 Sesame seed oil	p. 297
11.2.1 World seed production	p. 298
11.2.2 Oil composition	p. 298
11.2.3 Seed processing and oil refining	p. 302
11.2.4 Sesame antioxidants and oil stability	p. 305
11.2.5 Health effects and future research	p. 308
11.3 Rice-bran oil	p. 308
11.3.1 Production of bran and oil extraction	p. 309
11.3.2 Oil refining and high value byproducts	p. 311
11.3.3 Oil composition and food uses	p. 313
11.3.4 Biological effects and future trends	p. 317
11.4 Flaxseed (linseed and linola) oil	p. 318
11.4.1 Flax production and oil composition	p. 318
11.4.2 Edible uses of flaxseed and its oil	p. 320
11.4.3 Linola oil	p. 320
References	p. 322
Abbreviations	p. 327
Websites	p. 329
Index	p. 331

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