Gespeichert in:
| Beteilige Person: | |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
c2004
|
| Ausgabe: | 2. ed. |
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967342&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Beschreibung: | Includes bibliographical references and index |
| Umfang: | 592 S. graph. Darst. 25 cm |
| ISBN: | 0849315999 |
Internformat
MARC
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| 100 | 1 | |a O'Brien, Richard D. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Fats and oils |b formulating and processing for applications |c Richard D. O'Brien |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c c2004 | |
| 300 | |a 592 S. |b graph. Darst. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a aOils and fats, Edible | |
| 650 | 0 | 7 | |a Speiseöl |0 (DE-588)4182153-1 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 LEB 290f 76.2004 A 3296 |
|---|---|
| DE-BY-TUM_katkey | 1488297 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040050345134 |
| _version_ | 1821933144032411648 |
| adam_text | Titel: Fats and oils
Autor: O Brien, Richard D.
Jahr: 2004
CONTENTS
Chapter 1 Raw Materials....................................................................................1
1.1 Introduction......................................................................................................1
1.2 Sources of Fats and Oils..................................................................................1
1.3 Vegetable Oil Yields.........................................................................................2
1.4 Availability of Fats and Oils............................................................................3
1.5 U.S. Utilization of Edible Fats and Oils.........................................................4
1.6 Characterization of Fats and Oils....................................................................6
1.6.1 Nonglyceride Components of Fats and Oils.....................................7
1.6.1.1 Phospholipids....................................................................8
1.6.1.2 Tocopherols and Tocotrienols...........................................9
1.6.1.3 Sterols................................................................................9
1.6.1.4 Pigments............................................................................9
1.6.1.5 Pesticides.........................................................................10
1.6.1.6 Trace Metals....................................................................10
1.7 Genetically Modified Vegetable Oils.............................................................10
1.8 Soybean Oil....................................................................................................12
1.8.1 Soybean Oil Composition and Physical Properties........................13
1.8.2 Genetically Modified Soybean Oil..................................................14
1.9 Cottonseed Oil................................................................................................15
1.9.1 Cottonseed Oil Composition and Physical Properties....................16
1.9.2 Genetically Modified Cottonseed Oil..............................................18
1.10 Peanut Oil.......................................................................................................18
1.10.1 Peanut Oil Composition and Physical Properties...........................19
1.10.2 Genetically Modified Peanut Oil.....................................................21
1.11 Corn Oil..........................................................................................................21
1.11.1 Corn Oil Composition and Physical Properties..............................21
1.11.2 Genetically Modified Corn Oil........................................................23
1.12 Sunflower Oil.................................................................................................23
1.12.1 Sunflower Oil Composition and Physical Properties......................24
1.12.2 NuSun Sunflower Oil......................................................................26
1.12.3 NuSun Composition and Physical Properties.................................26
1.13 High-Oleic Sunflower Oil..............................................................................27
1.13.1 High-Oleic Sunflower Oil Physical Properties and Composition.... 27
1.14 SafflowerOil..................................................................................................28
1.14.1 Safflower Oil Composition and Physical Properties.......................28
1.15 High-Oleic Safflower Oil...............................................................................30
1.15.1 High-Oleic Safflower Oil Composition and Physical
Characteristics..................................................................................30
1.16 CanolaOil......................................................................................................31
1.16.1 Canola Oil Composition and Physical Properties...........................32
1.16.2 Genetically Modified Canola Oil....................................................34
1.17 Olive Oil.........................................................................................................34
1.17.1 Olive Oil Composition and Physical Properties.............................35
1.18 Palm Oil.........................................................................................................37
1.18.1 Palm Oil Composition and Physical Properties..............................37
1.18.2 Genetically Modified Palm Oil.......................................................40
1.19 Coconut Oil....................................................................................................40
1.19.1 Coconut Oil Composition and Physical Properties........................41
1.20 Palm Kernel Oil.............................................................................................42
1.20.1 Palm Kernel Oil Composition and Physical Properties..................43
1.21 Lard................................................................................................................44
1.21.1 Lard Physical Properties and Composition.....................................44
1.22 Tallow.............................................................................................................46
1.22.1 Tallow Physical Properties and Composition.................................47
1.23 Milk Fat..........................................................................................................48
1.23.1 Milk Fat Physical Properties and Composition..............................49
References................................................................................................................51
Chapter 2 Fats and Oils Processing.................................................................57
2.1 Introduction....................................................................................................57
2.2 Fats and Oils Recovery..................................................................................58
2.2.1 Oilseed Extraction...........................................................................58
2.2.1.1 Expeller or Screw Press Extraction................................60
2.2.1.2 Prepress Solvent Extraction............................................61
2.2.1.3 Direct Solvent Extraction...............................................61
2.2.2 Oil-Bearing Fruit Extraction...........................................................61
2.2.2.1 Olive Oil Extraction........................................................62
2.2.2.2 Palm Oil Extraction........................................................62
2.2.3 Animal Fat Recovery.......................................................................62
2.2.3.1 Wet Rendering................................................................63
2.2.3.2 Dry Rendering.................................................................63
2.3 Refining Systems............................................................................................63
2.4 Physical Refining...........................................................................................64
2.4.1 Physical Refining Pretreatment.......................................................66
2.4.2 Water Degumming...........................................................................67
2.4.3 Acid Degumming.............................................................................68
2.4.4 Dry Degumming..............................................................................69
2.4.5 Enzymatic Degumming...................................................................69
2.4.6 Acid Refining...................................................................................70
2.5 Chemical Refining..........................................................................................70
2.5.1 Short-Mix Caustic Soda Refining...................................................75
2.5.2 Zenith Process..................................................................................76
2.5.3 Miscella Refining.............................................................................77
2.5.4 Batch Caustic-Soda Refining...........................................................78
2.5.4.1 Dry-Method Batch Refining...........................................78
2.5.4.2 Wet-Method Batch Refining...........................................79
2.5.5 Silica Refining.................................................................................79
2.5.6 Refining Efficiency..........................................................................80
2.5.7 Refining Byproducts........................................................................81
2.5.7.1 Soapstock Processing......................................................81
2.5.7.2 Hydrated Gums Processing............................................83
2.6 Prebleaching...................................................................................................83
2.6.1 Procedure.........................................................................................84
2.6.1.1 Batch Atmospheric..........................................................84
2.6.1.2 Batch Vacuum.................................................................85
2.6.1.3 Continuous Vacuum........................................................85
2.6.2 Bleaching Agents.............................................................................85
2.6.2.1 Natural Bleaching Earth.................................................85
2.6.2.2 Activated Bleaching Earth..............................................86
2.6.2.3 Activated Carbon............................................................87
2.6.2.4 Silica Adsorbent..............................................................87
2.6.3 Bleaching Earth Dosage..................................................................87
2.6.4 Temperature.....................................................................................88
2.6.5 Time.................................................................................................89
2.6.6 Moisture...........................................................................................89
2.6.7 Filtration...........................................................................................90
2.6.8 Bleaching Byproduct.......................................................................91
2.7 Hydrogenation................................................................................................92
2.7.1 Operating Variables..........................................................................95
2.7.1.1 Temperature.....................................................................95
2.7.1.2 Pressure...........................................................................95
2.7.1.3 Agitation..........................................................................96
2.7.1.4 Catalyst Level.................................................................96
2.7.1.5 Catalyst Type...................................................................96
2.7.1.6 Catalyst Poisons..............................................................97
2.7.1.7 Catalyst Reuse.................................................................97
2.7.1.8 Source Oils......................................................................98
2.7.2 Hydrogenation Systems...................................................................98
2.7.3 Hydrogenation Control..................................................................100
2.7.4 Hydrogenated Basestock System..................................................101
2.8 Postbleaching...............................................................................................104
2.9 Interesterification..........................................................................................105
2.9.1 Chemical Rearrangement Catalyst................................................107
2.9.2 Endpoint Control...........................................................................108
2.9.2.1 Melting Point................................................................108
2.9.2.2 Solids Fat Index............................................................108
2.9.2.3 Differential Scanning Calorimetry...............................110
2.9.2.4 Glyceride Compositional Analysis...............................110
2.9.3 Random Chemical Interesterification Process..............................110
2.9.4 Directed Chemical Interesterification Process..............................111
2.9.5 Enzymatic Interesterification.........................................................112
2.9.6 Interesterified Fats and Oils Applications.....................................113
2.10 Winterization................................................................................................114
2.10.1 Classic Winterization Process........................................................114
2.10.2 Winterization Principle..................................................................115
2.10.2.1 Source Oil Composition...............................................115
2.10.2.2 Cooling Rate.................................................................116
2.10.2.3 Crystallization Temperature..........................................116
2.10.2.4 Agitation Rate...............................................................116
2.10.2.5 Crystallization Time......................................................116
2.10.3 Solvent Winterization....................................................................117
2.10.4 Winterization Process Control Procedures....................................117
2.10.5 Winterization Applications............................................................118
2.11 Dewaxing......................................................................................................119
2.11.1 Dewaxing Process Control............................................................120
2.11.2 Dewaxing Applications..................................................................121
2.12 Fractionation.................................................................................................121
2.12.1 Dry Crystal Fractionation..............................................................122
2.12.2 Detergent Fractionation.................................................................123
2.12.3 Solvent Fractionation.....................................................................123
2.13 Esterification or Alcoholysis........................................................................124
2.13.1 Mono- and Diglycerides................................................................125
2.13.2 Monoglyceride Derivatives............................................................128
2.13.2.1 Lactylated Monoglycerides...........................................128
2.13.2.2 Acetylated Monoglycerides..........................................128
2.13.2.3 Ethoxylated Mono- and Diglycerides...........................129
2.13.2.4 Succinylated Monoglycerides.......................................129
2.13.3 Polyglycerol Esters........................................................................129
2.13.4 Propylene Glycol Monoester.........................................................130
2.14 Blending.......................................................................................................131
2.15 Deodorization...............................................................................................132
2.15.1 Operating Variables........................................................................133
2.15.1.1 Vacuum..........................................................................133
2.15.1.2 Temperature...................................................................133
2.15.1.3 Stripping Steam.............................................................134
2.15.1.4 Holding Time................................................................134
2.15.2 Deodorization Systems..................................................................135
2.15.2.1 Batch.............................................................................135
2.15.2.2 Semicontinuous.............................................................136
2.15.2.3 Continuous....................................................................137
2.15.3 Deodorizer Heating Systems.........................................................137
2.15.4 Deodorization Process Control......................................................138
2.15.5 Deodorizer Distillate......................................................................141
2.16 Finished Fats and Oils Handling.................................................................142
2.16.1 Protection against Oxidative Deterioration...................................142
2.16.1.1 Nitrogen Blanketing......................................................143
2.16.1.2 Temperature Control.....................................................143
2.16.1.3 Light Control.................................................................144
2.16.1.4 Storage Time.................................................................144
2.16.1.5 Antioxidant Addition....................................................145
2.16.1.6 Tocopherols and Tocotrienols.......................................145
2.16.1.7 Propyl Gallate...............................................................146
2.16.1.8 Butylated Hydroxyanisole............................................146
2.16.1.9 Butylated Hydroxytoluene............................................146
2.16.1.10 Tertiary Butylhydroquinone (TBHQ)...........................146
2.16.1.11 Synergistic Antioxidant Mixtures.................................147
2.16.2 Protection against Contamination.................................................147
2.17 Plasticization................................................................................................148
2.17.1 Plasticity of Edible Fats and Oils..................................................148
2.17.1.1 Product Composition....................................................149
2.17.1.2 Crystal Size...................................................................149
2.17.1.3 Supercooling.................................................................150
2.17.1.4 Mechanical Working.....................................................150
2.17.1.5 Gas Incorporation.........................................................151
2.17.2 Solidification Apparatus Evolution................................................151
2.17.3 Shortening Plasticization Process..................................................153
2.17.4 Liquid Shortening Crystallization.................................................155
2.17.5 Margarine Plasticization Process...................................................156
2.17.5.1 Stick Margarine.............................................................158
2.17.5.2 Soft Tub Margarine.......................................................159
2.17.5.3 Whipped Tub Margarine...............................................159
2.17.5.4 Liquid Margarine..........................................................160
2.17.5.5 Industrial Margarines....................................................160
2.17.6 Tempering......................................................................................160
2.17.6.1 Quick Tempering..........................................................162
2.18 Flaking..........................................................................................................163
2.18.1 Chill Rolls......................................................................................164
2.18.2 Flake Crystallization......................................................................164
2.18.3 Flaking Conditions........................................................................165
2.19 Powdered and Beaded Fats..........................................................................165
2.19.1 Spray Cooling................................................................................166
2.19.2 Flake Grinding...............................................................................166
2.19.3 Spray Flaking and Grinding..........................................................166
2.20 Salad and Cooking Oils Packaging.............................................................167
2.21 Bulk Oil Shipments......................................................................................167
2.21.1 Contamination................................................................................168
2.21.2 Overheating....................................................................................168
2.21.3 Air Exposure..................................................................................168
References..............................................................................................................169
Chapter 3 Fats and Oils Analysis...................................................................175
3.1 Introduction..................................................................................................175
3.2 Nonfatty Impurities......................................................................................176
3.2.1 Moisture Analysis..........................................................................176
3.2.2 Impurities Analysis........................................................................177
3.2.3 Trace Metals Analysis...................................................................178
3.2.4 Soap Analysis................................................................................178
3.3 Melting, Solidification, and Consistency.....................................................179
3.3.1 Melting Point Analysis..................................................................179
3.3.2 Solids Liquids Contents Analysis..................................................180
3.3.2.1 Solids Fat Index............................................................181
3.3.2.2 Solids Fat Content........................................................182
3.3.2.3 Differential Scanning Calorimetry Fat Solids Content... 182
3.3.3 Solidification Analysis...................................................................183
3.3.4 Consistency Analysis.....................................................................184
3.4 Composition Analysis..................................................................................186
3.4.1 Saponification Value......................................................................187
3.4.2 Iodine Value...................................................................................187
3.4.3 Refractive Index.............................................................................188
3.4.4 Fatty Acid Composition.................................................................188
3.4.5 Calculated Iodine Value.................................................................189
3.4.6 Glyceride Structure........................................................................189
3.4.7 Emulsifier Analysis........................................................................190
3.4.8 Antioxidant Analysis.....................................................................191
3.4.9 Tocopherols Analysis.....................................................................191
3.5 Flavor, Rancidity, and Stability...................................................................192
3.5.1 Flavor Analysis..............................................................................192
3.5.1.1 Sensory Evaluations......................................................193
3.5.1.2 Volatile Flavor Analysis................................................193
3.5.2 Rancidity Analysis.........................................................................194
3.5.2.1 Peroxide Value..............................................................194
3.5.2.2 Anisidine Value.............................................................194
3.5.2.3 Free Fatty Acid and Acid Value...................................195
3.5.2.4 Smoke Point..................................................................196
3.5.3 Stability Analysis...........................................................................196
3.5.3.1 Active Oxygen Method Stability..................................196
3.5.3.2 Accelerated AOM Stability...........................................197
3.5.3.3 Oxygen Bomb...............................................................197
3.5.3.4 Oil Stability Index........................................................197
3.5.3.5 Schaal Oven Test..........................................................198
3.5.3.6 Pastry Flavor Test.........................................................199
3.6 Color and Appearance..................................................................................199
3.6.1 Appearance....................................................................................202
3.6.1.1 Product Appearance Ratings.........................................202
3.7 Refining and Bleaching................................................................................202
3.7.1 Refining Loss.................................................................................203
3.7.2 Neutral Oil and Loss.....................................................................203
3.7.3 Bleaching Analysis........................................................................204
3.8 Performance Testing.....................................................................................204
3.8.1 Creaming Volume..........................................................................205
3.8.2 Pound Cake Test............................................................................205
3.8.3 Icing Volume..................................................................................206
3.8.4 White Layer Cakes........................................................................206
3.8.5 Creme Filling Test.........................................................................207
3.8.6 Cake Mix Evaluation.....................................................................207
3.8.7 Puff Pastry Testing.........................................................................207
3.8.8 Restaurant Deep-Fat Frying Evaluation........................................208
3.8.9 Ice Cream Bar Coating Evaluation...............................................208
3.9 Nonstandardized Methods............................................................................209
References..............................................................................................................232
Chapter 4 Fats and Oils Formulation.............................................................235
4.1 Introduction..................................................................................................235
4.2 Source Oils and Fats Characteristics...........................................................237
4.2.1 Short-Chain Fatty Acids................................................................238
4.2.2 Laurie Fatty Acid...........................................................................238
4.2.3 Myristic Fatty Acid........................................................................239
4.2.4 Palmitic Fatty Acid........................................................................239
4.2.5 Stearic Fatty Acid..........................................................................239
4.2.6 Long-Chain Saturated Fatty Acids................................................239
4.2.7 Oleic Fatty Acid.............................................................................240
4.2.8 Essential Fatty Acids.....................................................................240
4.2.8.1 Linoleic Fatty Acid.......................................................240
4.2.8.2 Linolenic Fatty Acid.....................................................240
4.2.9 Isomerized Fatty Acids..................................................................241
4.2.10 Erucic Fatty Acid...........................................................................242
4.3 Payability....................................................................................................242
4.3.1 Oxidative Stability.........................................................................242
4.3.1.1 Flavor Reversion...........................................................245
4.3.1.2 Antioxidants..................................................................245
4.3.2 Hydrolysis......................................................................................247
4.3.3 Mouth Feel.....................................................................................248
4.4 Physical Characteristics...............................................................................248
4.4.1 Fat Crystal Habit............................................................................250
4.4.2 Fat Plasticity..................................................................................252
4.4.3 Solid Liquid Relationships............................................................253
4.5 Hydrogenated Basestock System.................................................................255
4.6 Solids/Liquids Characteristics......................................................................257
4.6.1 Wide-Plastic-Range Fats and Oils Products.................................259
4.6.2 Steep Solids Fat Index Slopes.......................................................261
4.6.3 Liquid Opaque or Pumpable Products..........................................264
4.7 Reduced and Trans-Free Formulation.........................................................265
4.8 Emulsification...............................................................................................267
4.8.1 Mono- and Diglycerides................................................................268
4.8.2 Propylene Glycol Esters................................................................271
4.8.3 Sorbitan Esters...............................................................................271
4.8.4 Polysorbate Fatty-Acid Esters.......................................................272
4.8.5 Polyglycerol Esters........................................................................272
4.8.6 Lactated Esters...............................................................................273
4.8.7 Lecithin..........................................................................................273
4.8.8 Emulsifier Selection Methods.......................................................275
4.8.8.1 Hydrophilic/Lipophilic Balance System......................275
4.8.8.2 Emulsifier Functionality Traits.....................................277
4.8.8.3 Emulsifier Selection Procedure....................................279
4.9 Product Development...................................................................................279
4.9.1 Application Product Development................................................280
4.9.2 Analytical Development................................................................281
4.9.2.1 Solids Fat Index Calculations.......................................281
4.9.3 Triglyceride Replication................................................................284
4.10 Source Oils and Fats Interchangeability......................................................285
References..............................................................................................................287
Chapter 5 Shortening Types...........................................................................291
5.1 Introduction..................................................................................................291
5.1.1 Historical........................................................................................291
5.1.2 Source Oils....................................................................................295
5.1.3 Shortening Product Forms.............................................................298
5.2 Plasticized Shortening Applications............................................................299
5.3 Liquid Shortening Applications...................................................................300
5.4 Flakes, Chips, and Powdered Shortening Applications..............................301
References..............................................................................................................303
Chapter 6 Baking Shortenings........................................................................305
6.1 Introduction..................................................................................................305
6.2 All-Purpose Shortenings..............................................................................307
6.3 Emulsified All-Purpose Shortening.............................................................310
6.4 Retail Cake Mix Shortenings.......................................................................312
6.5 Specialty Bakery-Cake Shortenings............................................................315
6.6 Liquid Cake Shortening...............................................................................315
6.7 Icing and Filling Shortenings......................................................................317
6.8 Icing Stabilizers............................................................................................319
6.9 Bread Shortening..........................................................................................320
6.10 Liquid Bread Shortenings............................................................................322
6.11 Sweet Yeast-Raised Dough Shortenings......................................................324
6.12 Cookie Shortenings......................................................................................325
6.13 Cookie Filler Shortenings............................................................................325
6.14 Pie Crust Shortenings...................................................................................327
6.15 Biscuit Shortenings......................................................................................328
6.16 Danish Pastry Roll-In Shortenings..............................................................330
6.17 Puff Paste Roll-In Shortening......................................................................332
6.18 Shortening Chips..........................................................................................335
6.19 Cracker Shortenings.....................................................................................336
References..............................................................................................................336
Chapter 7 Frying Shortenings........................................................................339
7.1 Introduction..................................................................................................339
7.2 Frying Shortening Additives........................................................................342
7.3 Selection of Frying Shortening....................................................................344
7.3.1 Product Characteristics..................................................................345
7.3.2 Frying Life.....................................................................................346
7.3.3 Shelf Life.......................................................................................346
7.4 Shortening Applications for Foodservice Deep-fat Frying.........................347
7.4.1 Foodservice All-Purpose Shortening.............................................348
7.4.2 Animal-Vegetable Blended Frying Shortenings...........................348
7.4.3 Heavy-Duty Vegetable Frying Shortenings...................................349
7.4.4 Liquid Frying Shortenings.............................................................349
7.4.5 Genetically Modified Vegetable Oils............................................351
7.5 Foodservice Pan and Grill Shortenings.......................................................351
7.6 Bakery Frying Shortening Applications......................................................354
7.6.1 Cake Donut Shortenings................................................................356
7.6.2 Yeast-Raised Fried Products..........................................................357
7.6.3 Fried Pie Shortenings....................................................................358
7.7 Snack Frying Shortening Applications........................................................358
7.7.1 Nut-Meats Oil Roasting.................................................................360
References..............................................................................................................361
Chapter 8 Dairy Analog Shortenings.............................................................363
8.1 Introduction..................................................................................................363
8.2 Nondairy Creamer Shortenings...................................................................364
8.3 Whipped Topping Shortenings....................................................................367
8.4 Cheese Analog Shortening...........................................................................369
8.5 Frozen Dessert or Mellorine........................................................................370
8.6 Sour Cream Analog and Dip Bases.............................................................371
8.7 Fluid Milk Analogs......................................................................................372
8.8 Sweetened Condensed Milk Analogs..........................................................372
References..............................................................................................................373
Chapter 9 Household Shortenings..................................................................375
9.1 Introduction..................................................................................................375
9.2 Household Shortening Development...........................................................375
9.3 Household Shortening Product Requirements.............................................377
9.4 Household Shortening Formulation.............................................................378
9.5 Household Shortening Plasticization...........................................................380
9.6 Household Shortening Packaging................................................................381
References..............................................................................................................382
Chapter 10 Margarine.......................................................................................383
10.1 Introduction..................................................................................................383
10.2 Margarine Development...............................................................................383
10.3 Margarine Formulation................................................................................388
10.3.1 Milk Products or Protein...............................................................389
10.3.2 Emulsiners.....................................................................................389
10.3.3 Flavoring Materials........................................................................389
10.3.4 Preservatives..................................................................................390
10.3.5 Vitamins and Colors......................................................................391
10.3.6 Margarine Oils and Fats................................................................391
10.4 Consumer Margarine Oil Formulations.......................................................391
10.4.1 Trans-Free Consumer Margarine Oil Formulation.......................393
10.5 Industrial Margarine Formulations..............................................................394
10.6 Spread Formulations....................................................................................395
10.7 Margarine and Spread Preparation..............................................................396
10.7.1 Stick Margarine or Spread.............................................................397
10.7.2 Soft Tub Margarine or Spread.......................................................397
10.7.3 Whipped Tub Margarine or Spread...............................................398
10.7.4 Liquid Margarine...........................................................................398
10.7.5 Industrial Margarines or Spreads..................................................399
References..............................................................................................................399
Chapter 11 Liquid Oils.....................................................................................401
11.1 Introduction..................................................................................................401
11.2 Development of Liquid Oils........................................................................402
11.3 Cooking and Salad Oil Sources...................................................................404
11.4 Retail Consumer Oils...................................................................................407
11.5 Industrial Salad Oil Applications.................................................................408
11.6 Mayonnaise..................................................................................................408
11.6.1 Mayonnaise Ingredients.................................................................409
11.6.1.1 Salad Oil.......................................................................410
11.6.1.2 Vinegar..........................................................................411
11.6.1.3 Eggs...............................................................................412
11.6.1.4 Salt................................................................................412
11.6.1.5 Sugar.............................................................................412
11.6.1.6 Mustard.........................................................................412
11.6.1.7 Pepper............................................................................412
11.6.1.8 Paprika...........................................................................412
11.6.2 Mayonnaise Processing.................................................................413
11.7 Spoonable Salad Dressing...........................................................................413
11.8 Pourable Salad Dressings.............................................................................415
11.8.1 French Dressing.............................................................................416
11.9 High-Stability Oils.......................................................................................416
11.9.1 Processed High-Stability Oils.......................................................417
11.9.2 Plant Breeding...............................................................................418
11.9.3 High-Stability Oil Applications.....................................................418
References..............................................................................................................418
Chapter 12 Quality Management.....................................................................421
12.1 Introduction..................................................................................................421
12.2 Operating Standards.....................................................................................422
12.3 Specifications...............................................................................................422
12.3.1 Specifications Format....................................................................423
12.3.2 Ingredient Specifications...............................................................425
12.3.2.1 Ingredient Specifications Format..................................427
12.3.3 Packaging Specifications...............................................................428
12.3.3.1 Packaging Specifications Format..................................429
12.3.4 Product Specifications...................................................................430
12.3.4.1 Product Specifications Format......................................431
12.3.5 Customer Instruction Specifications..............................................432
12.3.5.1 Format of Customer Instruction Specifications............432
12.3.6 Summary Specifications................................................................432
12.3.6.1 Summary Specifications Format...................................434
12.4 Procedures....................................................................................................434
12.4.1 Procedures Format.........................................................................435
12.4.2 Quality Procedures........................................................................435
12.4.2.1 Complaint Handling Procedure....................................435
12.4.2.2 Product Recall Procedure.............................................437
12.4.2.3 Product Identification Procedures.................................438
12.4.2.4 Specification Change Requisition.................................440
12.4.2.5 New Product Approval Procedure................................441
12.4.2.6 Weight Control Program...............................................442
12.4.2.7 Quality Cost System.....................................................443
12.4.2.8 Label Approval Procedure............................................445
12.5 Methods........................................................................................................446
12.5.1 Methods Format.............................................................................447
12.6 Process Control............................................................................................449
12.6.1 Edible Crude Fats and Oils Process Control................................450
12.6.2 Refining Process Control...............................................................452
12.6.3 Prebleaching Process Control........................................................454
12.6.4 Hydrogenation Process Control.....................................................456
12.6.5 Postbleach Process Control...........................................................458
12.6.6 Winterization Process Control.......................................................459
12.6.7 Dewaxing Process Control............................................................460
12.6.8 Blending Process Control..............................................................461
12.6.9 Deodorization Process Control......................................................462
12.6.10 Bulk Shipment Process Control....................................................464
12.6.11 Shortening Packaging Process Control..........................................465
12.6.12 Liquid Shortening Packaging Process Control.............................468
12.6.13 Liquid Oils Packaging Process Control........................................470
12.6.14 Shortening Flake Process Control Standards................................471
12.6.15 Margarine and Spread Process Control Standards........................472
References..............................................................................................................474
Chapter 13 Troubleshooting.............................................................................477
13.1 Introduction..................................................................................................477
13.2 Process Troubleshooting..............................................................................479
13.2.1 Vegetable Oil Extraction................................................................479
13.2.2 Meat Fat Rendering.......................................................................481
13.2.3 Crude Oil Storage..........................................................................482
13.2.4 Degumming....................................................................................486
13.2.5 Caustic Oil Refining — Primary Centrifuge................................486
13.2.6 Oil Refining — Water Wash..........................................................490
13.2.7 Oil Refining — Vacuum Drying...................................................490
13.2.8 Prebleaching...................................................................................490
13.2.9 Hydrogenation................................................................................493
13.2.10 Postbleaching.................................................................................495
13.2.11 Winterization..................................................................................497
13.2.12 Dewaxing.......................................................................................498
13.2.13 Esterification..................................................................................499
13.2.14 Blending.........................................................................................502
13.2.15 Deodorization.................................................................................503
13.2.16 Antioxidant Addition.....................................................................511
13.2.17 Bulk Railroad Car or Truck Loading............................................512
13.2.18 Oil Filling and Packaging..............................................................515
13.2.19 Packaged Liquid Oils — Storage and Transportation..................517
13.2.20 Shortening Packaging....................................................................517
13.2.21 Liquid Opaque Shortenings...........................................................523
13.2.22 Shortening Flakes..........................................................................526
13.2.23 Packaged Shortening — Storage and Transportation...................533
13.2.24 Quality Control Laboratory...........................................................534
13.2.25 Edible Fats and Oils — Organoleptic Evaluations.......................536
13.3 Shortening Applications...............................................................................539
13.3.1 Baking Shortening.........................................................................539
13.3.2 Frying Shortenings........................................................................542
13.4 Margarine and Spread Products...................................................................553
13.5 Quality Management....................................................................................556
References..............................................................................................................563
Index......................................................................................................................567
|
| any_adam_object | 1 |
| author | O'Brien, Richard D. |
| author_facet | O'Brien, Richard D. |
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| bvnumber | BV019638410 |
| callnumber-first | T - Technology |
| callnumber-label | TP670 |
| callnumber-raw | TP670 |
| callnumber-search | TP670 |
| callnumber-sort | TP 3670 |
| callnumber-subject | TP - Chemical Technology |
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| ctrlnum | (OCoLC)52575507 (DE-599)BVBBV019638410 |
| dewey-full | 664/.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.3 |
| dewey-search | 664/.3 |
| dewey-sort | 3664 13 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV019638410 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T12:02:24Z |
| institution | BVB |
| isbn | 0849315999 |
| language | English |
| lccn | 2003055406 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-012967342 |
| oclc_num | 52575507 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | 592 S. graph. Darst. 25 cm |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | CRC Press |
| record_format | marc |
| spellingShingle | O'Brien, Richard D. Fats and oils formulating and processing for applications aOils and fats, Edible Speiseöl (DE-588)4182153-1 gnd Speisefett (DE-588)4171122-1 gnd |
| subject_GND | (DE-588)4182153-1 (DE-588)4171122-1 |
| title | Fats and oils formulating and processing for applications |
| title_auth | Fats and oils formulating and processing for applications |
| title_exact_search | Fats and oils formulating and processing for applications |
| title_full | Fats and oils formulating and processing for applications Richard D. O'Brien |
| title_fullStr | Fats and oils formulating and processing for applications Richard D. O'Brien |
| title_full_unstemmed | Fats and oils formulating and processing for applications Richard D. O'Brien |
| title_short | Fats and oils |
| title_sort | fats and oils formulating and processing for applications |
| title_sub | formulating and processing for applications |
| topic | aOils and fats, Edible Speiseöl (DE-588)4182153-1 gnd Speisefett (DE-588)4171122-1 gnd |
| topic_facet | aOils and fats, Edible Speiseöl Speisefett |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967342&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT obrienrichardd fatsandoilsformulatingandprocessingforapplications |
Teilbibliothek Weihenstephan
| Signatur: | 1002 LEB 290f 76.2004 A 3296 |
|---|---|
| Exemplar 1 | Ausleihbar Am Standort |