Bailey's Industrial Oil and Fat Products最新文献

{"title":"Oils from Microorganisms","authors":"J. Wynn, C. Ratledge","doi":"10.1002/047167849X.BIO006","DOIUrl":"https://doi.org/10.1002/047167849X.BIO006","url":null,"abstract":"All microorganisms, bacteria, yeasts, fungi, and algae produce a wide variety of lipids. Some species, the oleaginous ones, produce large amounts, sometimes up to 70% of the cell mass, of triacylglycerol oils, which, depending on the organism, are similar in fatty acyl constituents to most of the conventional plant seed oils. These are known as single-cell oils (SCO). They may, if the economics are right, be considered as alternative sources to these commodities. However, because of the high cost of fermentation technology to cultivate microorganisms on a large scale, only the very highest valued microbial oils can be considered economically viable. This chapter gives a brief background to microbial technology and gives examples of how SCOs have been produced as sources of gamma-linolenic acid, being alternatives to evening primrose and borage oils, and for the production of cocoa butter equivalent oils for possible use in chocolate confectionery. Current commercial productions of arachidonic acid (20:4,n-4) using the filamentous fungus, Mortierella alpina, and of docosahexaenoic acid (22:6,n-3) by the marine dinoflagellate, Crypthecodinium cohnii, and by the chytrid, Schizochytrium spp. are described in which oils are produced that are then incorporated into infant baby formulas and are taken for the prevention of coronary heart disease in adults. The prospect of using microorganisms to produce other polyunsaturated fatty acids, such as eicosapentaenoic acid, for possible medical applications, concludes this chapter. \u0000 \u0000 \u0000Keywords: \u0000 \u0000arachidonic acid; \u0000cocoa butter equivalent oils; \u0000docosahexaenoic acid; \u0000eicosapentaenoic acid; \u0000fungi; \u0000gamma-linolenic acid; \u0000oleaginicity; \u0000polyunsaturated fatty acids; \u0000single-cell oils; \u0000yeasts","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"241 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115602052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rice Bran Oil","authors":"F. Orthoefer","doi":"10.1002/047167849X.BIO015.PUB2","DOIUrl":"https://doi.org/10.1002/047167849X.BIO015.PUB2","url":null,"abstract":"Rice bran is an underused coproduct of rice milling. The value is partially captured through extraction and refining of the rice bran oil. The capital costs have limited the ability of the U.S. rice milling industry to capture this value. However, rice bran oil has performance properties competitive to other widely used oils. An additional advantage of rice bran oil is certainly its nutritional benefits, which include a balance of fatty acids meeting AHA recommendations. Rice oil contains a mixture of antioxidants and promotes cholesterol reduction beyond that of more unsaturated oils. Its taste and performance is complementary to salad, cooking, and frying applications. \u0000 \u0000 \u0000 \u0000This chapter reviews the source and composition of rice bran oil, its nutritional characteristics, production, and refining of the oil and its applications. \u0000 \u0000 \u0000Keywords: \u0000 \u0000rice oil; \u0000rice bran oil; \u0000rice milling; \u0000nonstarch lipids; \u0000oil refining; \u0000antioxidants","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130127849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cooking Oils, Salad Oils, and Dressings","authors":"S. E. Hill, R. Krishnamurthy","doi":"10.1002/047167849X.BIO058","DOIUrl":"https://doi.org/10.1002/047167849X.BIO058","url":null,"abstract":"Lipids used in food products have been conventionally divided into two classes based on their consistency at about 25°C (72°F): (1) liquid oils and (2) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures that assess attributes such as quality, stability, and nutritional value. Cooking oils are in considerable demand for use in applications such as deep-fat frying of many food products or in other uses where exposure to higher temperature is desired. However, salad oils are not generally used in applications where the oil is exposed to heat; rather this oil type finds application in foods that are shelf stable or refrigerated. One large food use of salad oils is for dressings. Oil-based dressings are divided into two broad categories by their texture: spoonable dressings (salad dressings, mayonnaise) and pourable dressings. \u0000 \u0000 \u0000Keywords: \u0000 \u0000oil; \u0000dressings; \u0000salad","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133693752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Marine Mammal Oils","authors":"F. Shahidi, Y. Zhong","doi":"10.1002/047167849X.BIO070","DOIUrl":"https://doi.org/10.1002/047167849X.BIO070","url":null,"abstract":"Marine oils are obtained from the flesh of fatty fish, liver of lean white fish, and blubber of marine mammals. Although lipids from marine fish have been used as food and medicine, traditional uses of blubber lipids of marine mammals were mostly industrially oriented, except for Innus and Eskimos. Marine mammal oils were lubricants or “train” oils as well as fuel and used for lighting. However, recent research findings on the importance of long-chain polyunsaturated fatty acids (LC PUFA) in human health have opened new channels for their value-added use in food and pharmaceutical industries. During the last three decades, it has been established that Greenland Eskimos living on their traditional diet have a lower incidence of coronary heart disease than do Danes living on a western-style diet. It has been recognized that polyunsaturated fatty acids could be useful in controlling serum triacylglycerols, but the fatty acids provided by the food industry were often of the ω6 family. \u0000 \u0000 \u0000Keywords: \u0000 \u0000marine mammal oil; \u0000fish oil; \u0000triacylglycerols; \u0000omega-3 fatty acids; \u0000docosapentaenoic acid; \u0000eicosapentaenoic acid; \u0000docosahexaenoic acid","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115504083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemistry of Fatty Acids","authors":"C. Scrimgeour","doi":"10.1002/047167849X.BIO005","DOIUrl":"https://doi.org/10.1002/047167849X.BIO005","url":null,"abstract":"Oils and fats consist of triacylglycerols containing a range of fatty acids. Commodity oils are predominantly sources of C16–C18 fatty acids (corn, cottonseed, groundnut, linseed, olive, palm, rape, sesame, soybean, sunflower), whereas some contain short- and medium- chain fatty acids (butter, coconut, palm kernel) or long-chain fatty acids (fish) in various proportions. Fatty acid and triacylglycerol composition determines the physical, chemical, and nutritional properties of oils and fats and their uses in both food and oleochemical manufacture. Fatty acids generally contain only two types of reactive functional groups, the terminal carboxyl and a number of carbon–carbon double bonds. Reaction at, or modification of, these groups is central to their industrial use. Oxidation (particularly oxidative degradation of edible fats), reduction (particularly partial hydrogenation), and reactions used to produce surfactants and oleochemicals (epoxidation, ozonolysis, metathesis, sulfonation, production of nitrogen-containing derivatives) are described. A current concern is the environmental impact of industrial chemistry and new processes that use less solvent, milder conditions, and renewable resources, and that produce less waste are required. Oils and fats are a major renewable resource, and environmental concerns may be met through the use of enzymes and improved chemical catalysts as alternatives to current technology. Novel chemistry of oils, fats,and fatty acid derivatives with potential industrial application is highlighted, particularly that introducing new functionality to the alkyl chain. \u0000 \u0000 \u0000Keywords: \u0000 \u0000acylglycerols; \u0000epoxidation; \u0000fatty acids; \u0000lipase; \u0000metathesis; \u0000oleochemicals; \u0000oxidation; \u0000ozonolysis; \u0000reduction","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122168903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor and Sensory Aspects","authors":"L. Malcolmson","doi":"10.1002/047167849X.BIO032","DOIUrl":"https://doi.org/10.1002/047167849X.BIO032","url":null,"abstract":"Sensory evaluation is a scientific discipline that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties important in food products include attributes of appearance, odor, taste, and texture. The use of humans as measuring devices is necessary because only humans can define what is “acceptable,” and in many cases, no instrumental or chemical method can adequately measure or replicate the human response. For this reason, sensory evaluation is a vital component in any quality assessment program. In such programs, sensory evaluation can be used to monitor product quality; determine effects of alternative processing, ingredients, or formulations; evaluate packaging; and determine product shelf life. \u0000 \u0000 \u0000Keywords: \u0000 \u0000sensory evaluation; \u0000quality assessment; \u0000sensory tests; \u0000sensory testing facility; \u0000electronic nose; \u0000gas chromatography–olfactometery","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131240089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Margarine Processing Plants and Equipment","authors":"Klaus A. Alexandersen","doi":"10.1002/047167849X.BIO053","DOIUrl":"https://doi.org/10.1002/047167849X.BIO053","url":null,"abstract":"When designing margarine processing plants and choosing the equipment to be installed, a wide range of considerations have to be made with regard to issues like actual processing, hygiene, sanitation, and efficiency. In margarine production, oils and fats usually are considered to be the most important raw materials used, as oils and fats are significant in relation to the characteristics of the finished margarine. The type of oils or fats used has a considerable influence on the crystallization characteristics during the margarine processing, which has to be considered when choosing the equipment involved in the processing line. The criteria involved in choosing this equipment are to a certain extent based on the knowledge about product characteristics, polymorphism, and crystal structure of the margarine and related products. \u0000 \u0000 \u0000 \u0000In this chapter, crystallization of oil and fat products, margarine processing equipment and packaging methods, processing methods, and specific process flows are discussed. Various oil types exhibiting interesting crystallization habits are reviewed along with certain specialized margarine or fat products. Storage of the finished products as well as production quality control and hygiene are also covered. \u0000 \u0000 \u0000Keywords: \u0000 \u0000margarine; \u0000processing plants; \u0000equipment; \u0000crystallization; \u0000canola oil; \u0000sunflower seed oil; \u0000heat exchange; \u0000refrigeration; \u0000worker units; \u0000packaging; \u0000plant layout; \u0000scale tank system; \u0000flow meter system; \u0000storage; \u0000spreads; \u0000puff pastry; \u0000quality control; \u0000sanitation","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131227506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural Effects on Absorption, Metabolism, and Health Effects of Lipids","authors":"A. Christophe","doi":"10.1002/047167849X.BIO016","DOIUrl":"https://doi.org/10.1002/047167849X.BIO016","url":null,"abstract":"The structure of fatty acid-containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/-stanols, and sucrose. Health-related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on the number of fatty acids esterified on the alcohol backbone if applicable (triacylglycerols vs. diacylglycerols vs. monoacylglycerols), and on the position the fatty acids occupy. The specificity of the lipases that are present in the intestinal tract are a major determinant of the digestion products that will be formed. Different digestion products will react differently in the intestinal lumen and after absorption will be metabolized differently in the intestinal cells. Specificity of lipases in combination with different handling of different fat digestion products are at the basis of structure-related effects of food lipids. The position of fatty acids in triacylglycerols (inner or outer) can have an effect on digestibility (for saturated fatty acids), route of transport (for medium chain fatty acids), conversion in higher unsaturated fatty acids (for parent essential fatty acids), chylomicronemia, cholesterolemia, and atherogenicity. The well-known cholesterolemic and atherogenic effects of different fatty acids are more pronounced when these fatty acids are esterified at the inner position of triglycerides. Partial glycerides have nutritional effects different from triglycerides with the same fatty acid composition. The nature of the alcohol backbone of food fats is also extremely important for their health-related nutritional effects. Phytosterol/-stanol esters, for instance, have cholesterol-lowering effects, and sucrose polyesters cannot be absorbed from the intestinal tract. \u0000 \u0000 \u0000Keywords: \u0000 \u0000fat structure; \u0000nutritional effects; \u0000glycerides; \u0000phytosterol; \u0000phytostanol","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"237 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133719627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"By‐Product Utilization","authors":"M. Pickard","doi":"10.1002/047167849X.BIO081","DOIUrl":"https://doi.org/10.1002/047167849X.BIO081","url":null,"abstract":"This chapter provides an overview of the by-products of seed processing and oil refining. The various uses of soybean, canola, sunflower, palm, safflower, cottonseed, olive, coconut, flax, and more are examined along with their extraction processes. The latest improvements in the by-products of oil refining, such as lecithin, refining by-product lipid, spent bleaching earth, deodorizer distilate, and spent catalyst are also reviewed. \u0000 \u0000 \u0000Keywords: \u0000 \u0000soybean; \u0000canola; \u0000sunflower; \u0000vegetable oil; \u0000lecithin; \u0000safflower; \u0000cottonseed; \u0000palm; \u0000olive; \u0000coconut; \u0000groundnut; \u0000sesame; \u0000flax; \u0000soapstock; \u0000solvent extraction","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134236457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tree Nut Oils","authors":"F. Shahidi, H. Miraliakbari","doi":"10.1002/047167849X.BIO046","DOIUrl":"https://doi.org/10.1002/047167849X.BIO046","url":null,"abstract":"Tree nut oils are primarily composed of triacylglycerols, but also contain diacylglycerols, monoacylglycerols, free fatty acids, and other minor components, including natural antioxidants and fat-soluble vitamins. The chemical composition of edible fats and oils largely determines their stability, quality, nutritional value, sensory properties, and potential health effects. Tree nuts, in many cases, provide rich sources of food lipids; up to 75% lipid on a weight basis. With a few exceptions, tree nut lipids exist as oils at room temperature. Generally, tree nuts are rich in monounsaturated fatty acids, predominantly oleic acid, but contain much lower amounts of polyunsaturated fatty acids, predominantly linoleic acid and small amounts of saturated lipids. In many parts of the world, such as the Middle East and Asia, tree nuts are cultivated for use as oil crops and are important sources of energy and essential dietary nutrients as well as phytochemicals. Tree nut oils are also used as components of some skin moisturizers and cosmetic products. \u0000 \u0000 \u0000 \u0000Tree nuts, tree nut oils, and tree nut byproducts (defatted meals and hulls) are known to contain several bioactive and health-promoting components. Epidemiological evidence indicates that the consumption of tree nuts may exert several cardioprotective effects, which are speculated to derive from their lipid component that includes unsaturated fatty acids, phytosterols, and tocols. Recent investigations have also shown that dietary consumption of tree nut oils may exert even more beneficial effects than consumption of whole tree nuts, possibly due to the replacement of dietary carbohydrate with unsaturated lipids or other components present in the oil extracts. Tree nut byproducts are used as sources of dietary protein and as health-promoting phytochemicals such as natural antioxidants. This chapter summarizes the characteristics and potential health effects of several tree nut oils and their byproducts, including almond oil, hazelnut oil, pecan oil, walnut oil, pistachio oil, Brazil nut oil, pine nut oil, and macadamia nut oil, among others. Protein compositions of tree nut byproducts are also discussed collectively at the end of this chapter, with emphasis on the completeness of these proteins based on their amino acid compositions. \u0000 \u0000 \u0000Keywords: \u0000 \u0000tree nuts; \u0000almond; \u0000hazelnut; \u0000oils; \u0000pecan; \u0000walnut; \u0000pistachio; \u0000fatty acid; \u0000brazil nut; \u0000pine nut; \u0000macadamia; \u0000cashews nut; \u0000meals; \u0000protein source","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134282512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}