Research Catalog

Title

Vegetable oils in food technology : composition, properties and uses / edited by Frank D. Gunstone.

Publication

Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2011.

Items in the Library & Off-site

Details

Additional Authors

Gunstone, F. D.

Description

xix, 353 pages : illustrations; 26 cm

Subject

• Vegetable oils
• Food industry and trade
• Plant Oils
• vegetable oil
• Matières grasses
• Huiles comestibles
• Corps gras végétal
• Industrie des corps gras

Bibliography (note)

• Includes bibliographical references and index.

Contents

• Machine generated contents note: 1. Production and Trade of Vegetable Oils / Frank D. Gunstone -- 1.1. Extraction, refining and processing -- 1.2. Vegetable oils: Production, consumption and trade -- 1.2.1. Nine vegetable oils -- 1.2.2. Palm oil -- 1.2.3. Soybean oil -- 1.2.4. Rapeseed/canola oil -- 1.2.5. Sunflowerseed oil -- 1.2.6. Groundnut (peanut) oil -- 1.2.7. Cottonseed oil -- 1.2.8. Coconut oil -- 1.2.9. Palmkernel oil -- 1.2.10. Olive oil -- 1.2.11. Corn oil -- 1.2.12. Sesame oil -- 1.2.13. Linseed oil -- 1.3. Some topical issues -- 1.3.1. Imports into China and India -- 1.3.2. Trade in oilseeds and in vegetable oils -- 1.3.3. Food and non-food use of vegetable oils -- 1.3.4. Prices -- 1.3.5. The food-fuel debate -- 1.3.6. Predictions for future supply and demand -- 1.3.7. Sustainability -- 1.3.8. Genetic modification -- References -- 2. Palm Oil / Siew Wai Lin -- 2.1. Introduction -- 2.2. Composition and properties of palm oil and fractions -- 2.2.1. Palm oil -- 2.2.2. Palm olein -- 2.2.3. Palm stearin -- 2.3. Physical characteristics of palm oil products -- 2.3.1. Palm oil -- 2.3.2. Palm olein -- 2.3.3. Palm stearin -- 2.4. Minor components of palm oil products -- 2.4.1. Carotenes -- 2.4.2. Tocopherols and tocotrienols (tocols) -- 2.4.3. Sterols, squalene and other hydrocarbons -- 2.5. Food applications of palm oil products -- 2.5.1. Cooking/frying oil -- 2.5.2. Margarines -- 2.5.3. Shortenings -- 2.5.4. Vanaspati -- 2.5.5. Cocoa butter equivalents (CBE) -- 2.5.6. Other uses -- 2.6. Nutritional aspects of palm oil -- 2.7. Sustainable palm oil -- 2.8. Conclusions -- References -- 3. Soybean Oil / Tong Wang -- 3.1. Introduction -- 3.2. Composition of soybean and soybean oil -- 3.2.1. Seed composition -- 3.2.2. Oil composition -- 3.2.3. Fatty acid composition -- 3.2.4. Minor components -- 3.3. Recovery and refining of soybean oil -- 3.3.1. Oil extraction -- 3.3.2. Oil refining -- 3.3.3. Modified non-alkaline refining -- 3.3.4. Co-products from oil refining -- 3.3.5. Fatty acid esters of glycidol and 3-monochloro-1,2-propanediol as processing contaminants -- 3.4. Oil composition modification by processing and biotechnology -- 3.4.1. Hydrogenation -- 3.4.2. Interesterification -- 3.4.3. Crystallization and fractionation -- 3.4.4. Traditional plant breeding and genetic modification -- 3.4.5. Oxidative and sensory properties of low-linolenic acid soybean oil to replace trans frying oil -- 3.5. Physical properties of soybean oil -- 3.5.1. Polymorphism -- 3.5.2. Density -- 3.5.3. Viscosity -- 3.5.4. Refractive index -- 3.5.5. Specific heat -- 3.5.6. Melting point -- 3.5.7. Heat of combustion -- 3.5.8. Smoke, flash, and fire points -- 3.5.9. Solubility -- 3.5.10. Plasticity and spreadability -- 3.5.11. Electrical resistivity -- 3.6. Oxidation evaluation of soybean oil -- 3.7. Nutritional properties of soybean oil -- 3.8. Food uses of soybean oil -- 3.8.1. Cooking and salad oils -- 3.8.2. Margarine and shortening -- 3.8.3. Mayonnaise and salad dressing -- References -- 4. Canola/Rapeseed Oil / Roman Przybylski -- 4.1. Introduction -- 4.2. Composition -- 4.2.1. Nature of edible oils and fats -- 4.2.2. Fatty acid composition of canola oil -- 4.2.3. Minor fatty acids -- 4.2.4. Triacylglycerols -- 4.2.5. Polar lipids -- 4.2.6. Tocopherols -- 4.2.7. Sterols -- 4.2.8. Pigments -- 4.2.9. Trace elements -- 4.2.10. Commercial crude oil, refined, and deodorized oil -- 4.2.11. Oxidative stability -- 4.3. Physical and chemical properties -- 4.3.1. Relative density -- 4.3.2. Viscosity -- 4.3.3. Smoke and flash point -- 4.3.4. Cold test -- 4.3.5. Crismer value -- 4.3.6. Saponification number -- 4.3.7. Iodine value -- 4.3.8. Melting characteristics, polymorphism, and crystal properties -- 4.4. Major food uses -- 4.4.1. Standard canola/rapeseed oil -- 4.4.2. High-erucic acid rapeseed (HEAR) oil -- 4.5. Conclusion and outlook -- References -- 5. Sunflower Oil / Maria A. Grompone -- 5.1. Introduction -- 5.2. Sunflower oil from different types of seed -- 5.2.1. Regular sunflower seeds -- 5.2.2. Commercial sunflower oil types -- 5.2.3. Composition of commercially available sunflower oil types -- 5.2.4. Other sunflower seed types to be commercialised -- 5.3. Physical and chemical properties -- 5.3.1. Relative density -- 5.3.2. Viscosity -- 5.3.3. Refractive index -- 5.3.4. Smoke point, flash point and fire point -- 5.3.5. Other physical properties -- 5.4. Melting properties and thermal behaviour -- 5.4.1. Melting properties of regular sunflower oil -- 5.4.2. Thermal behaviour of different sunflower oil types -- 5.5. Extraction and processing of sunflower oil -- 5.5.1. Preparation of sunflower seeds for extraction -- 5.5.2. Sunflower oil extraction -- 5.5.3. Processing of crude sunflower oil -- 5.6. Modified properties of sunflower oil -- 5.6.1. Hydrogenation of regular sunflower oil -- 5.6.2. Interesterification of sunflower oil -- 5.7. Oxidative stability of commercial sunflower oils -- 5.7.1. Inherent stability of different commercial sunflower oil types -- 5.7.2. Shelf-life of sunflower oil -- 5.7.3. Accelerated ageing of sunflower oil -- 5.7.4. Stabilisation of sunflower oil by added antioxidants -- 5.8. Food uses of different sunflower oil types -- 5.8.1. Use of regular sunflower oil as salad oil and cooking oil -- 5.8.2. Margarine and shortening -- 5.9. Frying use of commercial sunflower oil types -- 5.9.1. Frying use of regular sunflower oil -- 5.9.2. Frying use of high-oleic sunflower oil -- 5.9.3. Frying use of mid-oleic sunflower oil -- 5.9.4. Frying use of sunflower oils with a high content of saturated fatty acids -- Acknowledgement -- References -- 6. The Laurie (Coconut and Palm Kernel) Oils / Ibrahim Nuzul Amri -- 6.1. Introduction -- 6.2. Coconut oil -- 6.2.1. Coconut palm -- 6.2.2. Coconut oil -- 6.2.3. Composition -- 6.2.4. Properties -- 6.2.5. Trade specifications -- 6.3. Palm kernel oil -- 6.3.1. Palm kernel oil -- 6.3.2. Composition -- 6.3.3. Properties -- 6.3.4. Trade specifications -- 6.4. Processing -- 6.4.1. Fractionation -- 6.4.2. Hydrogenation -- 6.4.3. Interesterification -- 6.5. Food uses -- 6.5.1. Frying -- 6.5.2. Margarine -- 6.5.3. Medium-chain triacylglycerols -- 6.5.4. Speciality fats: Cocoa butter substitutes -- 6.5.5. Filling creams -- 6.5.6. Non-dairy creamer -- 6.5.7. Non-dairy whipping cream -- 6.5.8. Non-dairy cheese -- 6.5.9. Filled milk -- 6.5.10. Ice cream -- 6.5.11. Toffees and caramels -- 6.6. Health aspects -- References -- 7. Cottonseed Oil / Michael K. Dowd -- 7.1. Introduction -- 7.2. History -- 7.3. Seed composition -- 7.4. Oil composition -- 7.4.1. Triacylglycerol fatty acids -- 7.4.2. Other oil components -- 7.4.3. Gossypol -- 7.5. Chemical and physical properties of cottonseed oil -- 7.6. Processing -- 7.6.1. Seed preparation -- 7.6.2. Oil extraction -- 7.6.3. Oil finishing -- 7.6.4. Additional processing -- 7.7. Cottonseed oil uses -- 7.8. Co-product uses -- References -- 8. Groundnut (Peanut) Oil / Timothy H. Sanders -- 8.1. Peanut production, history, and oil extraction -- 8.2. Oil uses -- 8.2.1. Frying and food -- 8.2.2. Feed -- 8.3. Composition of groundnut oil -- 8.3.1. Oil in seed -- 8.3.2. Fatty acids -- 8.3.3. High-oleic peanut oil -- 8.3.4. Triacylglycerol structure -- 8.3.5. Phospholipids -- 8.3.6. Sterols -- 8.3.7. Antioxidants -- 8.4. Chemical and physical characteristics of groundnut oil -- 8.4.1. General -- 8.4.2. Color -- 8.4.3. Density and viscosity -- 8.4.4. Melting point/crystallization -- 8.4.5. Free fatty acid (FFA) -- 8.4.6. Iodine value (IV) -- 8.4.7. Peroxide value -- 8.4.8. Acetyl value -- 8.4.9. Heat of fusion -- 8.4.10. Unsaponifiable material -- 8.5. Health issues -- 8.5.1. Cardiovascular disease and diabetes -- 8.5.2. Weight control -- 8.5.3. Allergy -- Note -- References -- 9. Olive Oil / Dimitrios Boskou -- 9.1. Introduction -- 9.2. Extraction of olive oil from olives -- 9.2.1. Pressure -- 9.2.2. Centrifugation (three-phase system) -- 9.2.3. Two-phase decanters -- 9.2.4. Percolation (selective filtration) -- 9.2.5. Processing aids -- 9.2.6. Extraction of pomace oil (olive residue oil) -- 9.3. Olive oil composition -- 9.3.1. Fatty acids and triacylglycerols -- 9.3.2. Mono- and di-acylglycerols -- 9.3.3. Other constituents -- 9.4. Effect of processing olives on the composition of virgin olive oils -- 9.4.1. Aroma compounds -- 9.4.2. Polyphenols -- 9.4.3. Other minor constituents -- 9.5. Refining and modification -- 9.5.1. Olive oil and olive pomace oil refining -- 9.5.2. Refining and minor constituents -- 9.6. Hardening and interesterification -- 9.7. Quality, genuineness and regulations -- 9.7.1. Olive oil -- 9.7.2. Analysis and authentication -- 9.8. Consumption and culinary applications -- 9.8.1. Olive oil in frying -- References -- 10. Corn Oil / Robert A. Moreau -- 10.1. Composition of corn oil -- 10.1.1. Introduction: The corn oil industry -- 10.1.2. Common corn oil refining steps and effects on oil composition -- 10.1.3. The composition of crude corn oils -- comparison of corn germ oil, corn kernel oil, and corn fiber oil -- 10.1.4. Fatty acid composition of corn triacylglycerols -- 10.1.5. Triacylglycerol molecular species
• Note continued: 10.1.6. Unsaponifiables and phytosterols -- 10.1.7. Tocopherols and tocotrienols -- 10.1.8. Carotenoids -- 10.1.9. Trans fatty acids -- 10.2. Properties of corn oil -- 10.2.1. Chemical and physical properties -- 10.2.2. Stability -- 10.2.3. Nutritional properties -- 10.3. Major food uses of corn oil -- 10.3.1. Cooking/salad oil -- 10.3.2. Margarines and spreads -- 10.4. Conclusions -- References -- 11. Minor and Speciality Oils / S. Prakash Kochhar -- 11.1. Introduction -- 11.2. Sesame seed oil -- 11.2.1. World seed production -- 11.2.2. Lipid composition -- 11.2.3. Seed processing and oil refining -- 11.2.4. Sesame antioxidants and oil stability -- 11.2.5. Health-promoting effects -- 11.3. Rice bran oil -- 11.3.1. Production of bran and oil extraction -- 11.3.2. Oil refining and high-value by-products -- 11.3.3. Lipid composition and food uses -- 11.3.4. Potential health benefits and future trends -- 11.4. Flaxseed (linseed and linola) oil -- 11.4.1. Flax production and oil composition -- 11.4.2. Edible uses of flaxseed and its oil -- 11.4.3. Linola oil -- 11.5. Safflower oil -- 11.6. Argan kernel oil -- 11.7. Avocado oil -- 11.8. Camelina seed oil -- 11.9. Grape seed oil -- 11.10. Pumpkin seed oil -- 11.11. Sea buckthorn oil -- 11.12. Cocoa butter and CBE -- 11.12.1. Cocoa butter -- 11.12.2. Illipe butter (Borneo tallow) -- 11.12.3. Kokum butter -- 11.12.4. Sal fat -- 11.12.5. Shea butter -- 11.12.6. Mango kernel fat -- 11.13. Oils containing -linolenic acid (GLA) and stearidonic acid (SDA) -- 11.13.1. Evening primrose oil -- 11.13.2. Borage oil -- 11.13.3. Blackcurrant seed oil -- 11.13.4. Stearidonic acid oils -- 11.13.5. Nutritional and health benefits of GLA and SDA oils -- 11.14. Tree nut oils -- 11.14.1. Brazil nut kernel oil -- 11.14.2. Hazel nut oil -- 11.14.3. Macadamia nut oil -- 11.14.4. Walnut oil -- 11.14.5. Health benefits of nuts and nut lipids -- References.

ISBN

• 9781444332681
• 1444332686

LCCN

2010041148

OCLC

• ocn670247337
• 670247337
• SCSB-9121306

Owning Institutions

Princeton University Library