Bailey's Industrial Oil and Fat Products最新文献

{"title":"Modification of Fats and Oils via Chemical and Enzymatic Methods","authors":"S. Senanayake, F. Shahidi","doi":"10.1002/047167849X.BIO062","DOIUrl":"https://doi.org/10.1002/047167849X.BIO062","url":null,"abstract":"Hydrogenation, interesterification, fractionation, and blending are distinct processes that can be applied to modify the physical or chemical properties of fats and oils in order to improve their usefulness. These processes can be used alone or in combination with each other. By combining hydrogenation, fractionation, and interesterification with the simple blending of native and modified oils, it is possible to engineer a wide variety of fats and oils with characteristics suited to specific applications. Hydrogenation is used to convert liquid oils into products having different consistencies, melting points, and textures. On the other hand, interesterification produces changes in physical properties by rearrangement or redistribution of fatty acids within and among the TAGs of oils. Fractionation provides a means of producing fats and oils with sharply defined melting characteristics. \u0000 \u0000 \u0000Keywords: \u0000 \u0000hydrogenation; \u0000structured lipids; \u0000interestification; \u0000fractionation; \u0000blending; \u0000hydrolisis; \u0000lipid modification; \u0000fat; \u0000oil","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"15 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":"121906416","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":"Margarines and Spreads","authors":"Michael M. Chrysan","doi":"10.1002/047167849X.BIO036","DOIUrl":"https://doi.org/10.1002/047167849X.BIO036","url":null,"abstract":"This chapter discusses margarine as well as vegetable oil margarine and butter substitutes containing less than 80% fat. These products are referred to as table spreads. The table spread category has undergone great changes in recent years and continues to change rapidly. The market for table spreads, which was originally driven by cost, has now been impacted mainly by health concerns. Claims relative to the cholesterol content, polyunsaturated fats, saturated fats, total fat, and trans-fat content have become important issues. \u0000 \u0000 \u0000 \u0000Historical production of spreads and their relationship to butter are discussed. Legal requirements for the composition and labeling of margarine and table spreads are given. Such information is necessary for formulating products to meet specific demands. Labeling is regulated and set forth in the Code of Federal Regulations. Labels concerning health and nutrient content are detailed. Product characteristics of importance are spreadability, oil separation, and melting. The various oils sources in vegetable oil margarines and spreads are discussed in terms of their properties, blending, and specifications. \u0000 \u0000 \u0000 \u0000There is a wide range of formulations used in the margarine industry. However, there are five basic processing operations: emulsification, cooling, working, resting, and packaging. Attention is given to the factors impacting on the deterioration and shelf life of the products. \u0000 \u0000 \u0000Keywords: \u0000 \u0000margarine; \u0000spreads; \u0000butter; \u0000labels; \u0000nutrition; \u0000health claims; \u0000spreadability; \u0000source oils; \u0000blending; \u0000specifications; \u0000formulations; \u0000flavor; \u0000vitamins; \u0000processing; \u0000low-calorie spreads; \u0000deterioration; \u0000shelf life","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":"128024006","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":"Conjugated Linoleic Acid Oils","authors":"R. Kapoor, M. Reaney, N. Westcott","doi":"10.1002/047167849X.BIO048","DOIUrl":"https://doi.org/10.1002/047167849X.BIO048","url":null,"abstract":"Conjugated linoleic acid (CLA) is a name given to a mixture of geometric and positional isomers of linoleic acid having conjugated double bonds. Depending on the position and cis-trans-configuration of conjugated double bonds, 54 isomers are possible, of which 14 isomers have been identified in commercial products. CLA was first produced in 1935 via alkali treatment of polyunsaturated fatty acid rich oils. The early research used CLA mainly as a marker for the study of fat metabolism because of its high UV absorbency compared with nonconjugated fat. From the 1980’s, the research interest has increased in its biological properties, particularly its role in cancer, diabetes, and fat metabolism regulation. The present chapter discusses the metabolism, uses, method of production, and analysis of CLA. \u0000 \u0000 \u0000Keywords: \u0000 \u0000conjugated linoleic acid; \u0000CLA; \u0000production; \u0000analysis; \u0000cancer; \u0000fat; \u0000body composition; \u0000diabetes; \u0000isomers","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"1067 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133843413","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":"Fatty Acids and Derivatives from Coconut Oil","authors":"Gregorio C. Gervajio","doi":"10.1002/047167849X.BIO039","DOIUrl":"https://doi.org/10.1002/047167849X.BIO039","url":null,"abstract":"Coconut oil and palm kernel oil are import feedstocks in the oleochemical industry. Oleochemicals are defined as chemicals made from oils. Coconut oil is well positioned because it has the unique advantage of having its fatty acid composition falling within the carbon-chain spectrum desired for the production of oleochemicals. C12–C14 fractions are highly sought after. The caproic to capric (C6–C10) fatty acid fractions are good materials for plasticizer range alcohol and for polyol esters. The latter are used in high-performance oil for jet engines and for a new generation of lubricants. These fractions are also basic to the preparation of medium-chain triglycerides, a highly valued dietary fat. The C12–C18 fractions are the primary raw materials for detergent-grade fatty alcohols. \u0000 \u0000 \u0000 \u0000Coconut fatty acids can be converted to other derivatives. Principles and methods in the manufacture of various oleochemicals are discussed. \u0000 \u0000 \u0000 \u0000Detailed information is given for the following: fatty acids and fat-splitting procedures; methyl esters and their advantages; fatty alcohols, which are gaining favor as surfactants because they are biodegradable and a renewable resource; glycerine; monoalkyl phosphates, which are used for fireproofing, foam inhibitors, in extreme pressure lubricants, and for cosmetic preparations; and alkanolamides, used as nonionic surfactants. Preparation of other surfactants prepared from vegetable oils is discussed. These surfactants find broad use in all industries, for example, as the main ingredients in detergents, emulsifiers and sanitizers in the food industry, and as flotation agents in the mining industry. Tertiary amines are used as starting materials for the manufacture of quaternary ammonium compounds and in the preparation of amine oxides. These oxides are used in cosmetic preparation. \u0000 \u0000 \u0000Keywords: \u0000 \u0000coconut oil; \u0000palm kernel oil; \u0000oleochemicals; \u0000fatty acids; \u0000esters; \u0000fatty alcohols; \u0000glycerine; \u0000alkanolamides; \u0000phosphates; \u0000fat-splitting processes; \u0000high-pressure hydrogenation; \u0000Lurgi method; \u0000sulfonation; \u0000surfactants; \u0000detergents; \u0000cosmetics; \u0000emulsifiers; \u0000flotation agents","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"154 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":"115419943","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":"Fats and Oils in Bakery Products","authors":"C. E. Stauffer","doi":"10.1002/047167849X.BIO075.PUB2","DOIUrl":"https://doi.org/10.1002/047167849X.BIO075.PUB2","url":null,"abstract":"Fats and oils have been important bakery ingredients for centuries. Indeed, “shortening” is a baker’s term; fat in a bakery item “shortens” (tenderizes) the texture of the finished product. In bakery foods, shortenings impart tenderness, give a moister mouthfeel, contribute structure, lubricate, incorporate air, and transfer heat. \u0000 \u0000 \u0000 \u0000Properties of a fat or oil that determine its ability to carry out these functions are: \u0000 \u0000 \u0000 \u0000The ratio of solid to liquid phase. \u0000 \u0000 \u0000 \u0000 \u0000The plasticity of a solid shortening. \u0000 \u0000 \u0000 \u0000 \u0000The oxidative stability of the fat or oil. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000Oil (or the oil fraction of a plastic shortening) in a baked food gives a tender bite, moist mouthfeel, and lubricity (the product clears more readily from the surfaces in the mouth). The solid portion of a shortening contributes to the structure of the dough and the final product, and entraps air bubbles during mixing. \u0000 \u0000 \u0000Keywords: \u0000 \u0000shortening; \u0000baking; \u0000lipids; \u0000α-tending emulsifier; \u0000baked goods; \u0000roll-in process; \u0000cracker spray oils; \u0000frying fats","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"25 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":"128031085","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":"Shortenings: Science and Technology","authors":"Douglas J. Metzroth","doi":"10.1002/047167849X.BIO044","DOIUrl":"https://doi.org/10.1002/047167849X.BIO044","url":null,"abstract":"Shortening is commercially prepared edible fat used in frying, cooking, baking, and as an ingredient in fillings, icings, and confectionary items. It may have been named so because when dough is mixed, water-soluble fat prevents cohesion of gluten strands, literally shortening them and thus generating tender baked goods. Shortening is typically a 100% fat product formulated with animal and/or vegetable oil. These oils have been processed for functionality (describes how well a product performs in a certain application), and to remove any undesirable flavor and aroma. Overall, shortening improves the texture and palatability of food products. Products with characteristics similar to shortening are discussed in this article, but only when similarities in raw material, usage, production methods, and equipment are similar to those of shortenings. \u0000 \u0000 \u0000 \u0000Formulations include concerns about crystalline nature of the fats, fatty acid distribution, fractionation, hydrogenation, and interesterification. Manufacturing and processing equipment are detailed. The many forms of shortenings, i.e., solid, liquid, high stability, all purpose, pourable, and special formulations, are discussed. Packaging and storage of the final products are presented. \u0000 \u0000 \u0000Keywords: \u0000 \u0000shortening; \u0000functionality; \u0000solid fat profiles; \u0000plastic theory; \u0000formulations; \u0000equipment; \u0000crystallization; \u0000supercooling; \u0000quality control; \u0000packaging; \u0000storage; \u0000automation","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"40 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":"115900883","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":"Shortenings: Types and Formulations","authors":"R. O'brien","doi":"10.1002/047167849X.BIO038","DOIUrl":"https://doi.org/10.1002/047167849X.BIO038","url":null,"abstract":"Shortening was once the reference to naturally occurring fats that are solid at room temperature and were used to “shorten” or tenderize baked foods. The material makeup of shortening has changed from a natural fat to blends of oils with hard fats to hydrogenated liquid oils to blend with additives such as emulsifiers, antioxidants, antifoamers, metal scavengers, and antispattering agents. Shortenings are still intended to tenderize baked goods and to provide other functional attributes. Today’s shortenings are essential ingredients in every type of prepared food product. Shortenings affect the structure, stability, flavor, storage quality, eating characteristics, and eye appeal of the foods prepared. \u0000 \u0000 \u0000 \u0000Specific topics discussed in this chapter are source oils, shortening attributes, a base stock system that uses a limited number of hydrogenated stocks for blending, formulations, crystallization, plasticized shortening consistency, liquid opaque shortenings, and shortening chips and flakes. \u0000 \u0000 \u0000Keywords: \u0000 \u0000shortenings; \u0000source oils; \u0000flavor; \u0000characteristics; \u0000chemical adjuncts; \u0000emulsifiers; \u0000base stock; \u0000formulations; \u0000liquid shortening; \u0000flakes; \u0000chips; \u0000crystallization; \u0000consistency; \u0000liquid opaque shortenings","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":"128966440","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":"Citrus Oils and Essences","authors":"F. Shahidi, Y. Zhong","doi":"10.1002/0471238961.citrshah.a01","DOIUrl":"https://doi.org/10.1002/0471238961.citrshah.a01","url":null,"abstract":"Citrus fruits are among the most popular fruits and have a long history of production and use. However, within the past century, industrial technologies have began to develop in order to convert citrus fruits into commercial products. Citrus has proven to be a very good option for oil and essence production. Citrus peel oils are of a very complex composition and are contained in oval, balloon-shaped oil sacs, or vesicles locate in the outer rind, or flavedo, of the fruit The oil is usually extracted by mechanical separation or hydrodistillation.Citrus seeds are regarded as a new source of oil. The seed oil is recovered from the seeds by crushing and solvent extraction. Citrus essences are distilled aqueous solutions of more volatile components from the corresponding citrus juices.Citrus peel oils are used widely in beverages, cosmetics, pharmaceuticals, and the perfumery industry. Seed oils are used in cooking and the treatment of leather and textiles. Quality and freshness are the major considerations pertaining to their value and applications. Most of the qualitative changes in citrus peel oil occur during storage.Storage changes and chemical composition of the citrus oils are described. Despite increasing application of these oils, certain challenges related to potential health-damaging properties and contamination exist. These health and safety factors are discussed. \u0000 \u0000 \u0000Keywords: \u0000 \u0000citrus oil; \u0000seeds; \u0000essences; \u0000extraction; \u0000citrus peel","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"116 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":"128070266","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":"Dietary Fat Substitutes","authors":"S. Senanayake, F. Shahidi","doi":"10.1002/047167849X.BIO063","DOIUrl":"https://doi.org/10.1002/047167849X.BIO063","url":null,"abstract":"Fat substitues are becoming an important part of the American diet. Many Americans are looking for ways to enjoy their favorite foods while maintaining a low-calorie diet. Food scientists are developing new food additives that will mimic the function of fats in foods while keeping the calorie contents of foods low. Dietary fat substitutes are food constituents able to replace, completely or partially, dietary fat in such a manner that certain physical and organoleptic properties of the food product involved are left unaltered as far as possible. There are two principal approaches to the replacement of dietary fat. The farst involves hydratable carbohydrates and proteins with the mouthfeel of fats. The second includes nonabsorbable synthetic substances with the physical properties and technical function of fat within foods. \u0000 \u0000 \u0000Keywords: \u0000 \u0000fat substitutes; \u0000calories; \u0000lipids; \u0000dietary fat; \u0000structured lipids; \u0000fat mimetics; \u0000hydratable carbohydrates; \u0000esters; \u0000esthers","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"15 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":"133735306","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":"Fat Crystal Networks","authors":"A. Marangoni","doi":"10.1002/047167849X.BIO008","DOIUrl":"https://doi.org/10.1002/047167849X.BIO008","url":null,"abstract":"Crystallography A.G. Marangoni Crystallization Kinetics A.G. Marangoni Lipid Phase Behavior K. L. Humphrey and S.S. Narine Rheology Fundamentals and Structural Theory of Elasticity A.G Marangoni and S.S. Narine Viscoelasticity A.G Marangoni Dynamic Methods A.G. Marangoni Microstructure S.S. Narine and A.G Marangoni The Yield Stress and Elastic Modulus of a Fat Crystal Network A.G Marangoni Experimental Methodology R. Campos Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals T.S. Awad, M.A. Rogers and A.G Marangoni Comparison Between Image Analyses Methods for the Determination of the Fractal Dimension of Fat Crystal Networks T.S. Awad and A.G Marangoni The Nature of Fractility in Fat Crystal Networks A.G. Marangoni Identifying Key Indicators of Mechanical Strength in Mixtures of Milk Fat Fractions and Cocoa Butter A.G. Marangoni and S.S. Narine The Functionality of Milk Fat Fractions in Confectionery and Plastic Fats A.G. Marangoni Liquid-Multiple Solid Phase Equilibria in Fats: Theory and Experiments L.H. Wesdorp, J.A. van Meeteren, S. de Jong, R. Giessen, P. Overbosch, P.A.M. Grootscholten, M. Struik, E. Royers, A. Don, T. de Loos, C. Peters, and I. Gandasasmita Imaging of a Model Plastic Fat System by 3-Dimensional Wide-Field Transmitted Polarized Light Microscopy and Image Deconvolution J.W. Litwinenko Index","PeriodicalId":169260,"journal":{"name":"Bailey's Industrial Oil and Fat Products","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2004-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130739961","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}