Bailey's Industrial Oil And Fat Products by Fereidoon Shahidi

By Fereidoon Shahidi

First released in 1945, Bailey's has develop into the traditional reference at the foodstuff chemistry and processing expertise relating to safe to eat oils and the nonedible byproducts derived from oils. This 6th version good points new insurance of suitable for eating fat and oils and is stronger by means of a moment quantity on oils and oilseeds. This 6th variation contains six volumes: 5 volumes on fit for human consumption oils and fat, with nonetheless one quantity (as within the 5th version) dedicated to nonedible items from oils and fat. a few fresh issues within the 6th variation comprise: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as relating to oil construction. Now with seventy five obtainable chapters, every one quantity encompasses a self-contained index for that individual quantity.

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3 Refined Oil Quality ........................................... 4 Deodorizer Technology .................................... 5 Commercial Deodorizer Systems .................... 6 Future Challenges ........................................... 5:381 References .................................................................... 5:382 Hydrogenation: Processing Technologies ........................... 1 Introduction ..................................................... 2 Is There a Future for Hydrogenation?

6 Extrusion-expelling of Soybeans ...................... 7 Nutritional Advantages of Extrusion-expelling of Oilseeds ...................................................... 8 Mechanical Crushing with Expanders .............. 9 Extrusion of Oilseeds before Extraction ........... 10 Extrusion of High Oilseeds .............................. 5:567 References .................................................................... 5:569 Volume 6. Industrial and Nonedible Products from Oils and Fats .........................................................

3. Ester Exchange Reactions The fatty acid or alcohol groups present in an ester can be exchanged in a number of ways: by reaction with an excess of other fatty acids (acidolysis), alcohols (alcoholysis), or other esters (interesterification). Generally, the starting point will be a triacylglycerol, and these reactions provide routes by which the composition and properties of oils and fats can be modified. Acidolysis. This reaction can be acid or enzyme catalyzed and may be used to modify triacylglycerol composition.

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