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Quality Characteristics of Edible Oils
2004Edible oils provide a concentrated source of energy and essential fatty acids through daily dietary intake. Lipids also serve as an important constituent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food.
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Nutrition & Food Science, 1982
In the oils and fats industry, development is less likely to mean the conception of entirely new food products, and more the modification of the naturally‐found oils and fats so that they are rendered more useful and versatile as ingredients for other food products.
A.A. McKerrigan, L. Boothby
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In the oils and fats industry, development is less likely to mean the conception of entirely new food products, and more the modification of the naturally‐found oils and fats so that they are rendered more useful and versatile as ingredients for other food products.
A.A. McKerrigan, L. Boothby
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Journal of the American Oil Chemists' Society, 1978
AbstractDeodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil ...
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AbstractDeodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil ...
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Considering that vegetable oils derived from oleoproteaginous plants are mainly destined for the food industry, other types of oils derived from micro-algae, micro-organisms and fruit seeds (co-products of food industry) require adapted processes of extraction.
Mouloungui, Zephirin +10 more
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Mouloungui, Zephirin +10 more
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2017
The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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Journal of the American Oil Chemists' Society, 1976
AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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1987
Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial Table 1 (Anon. 1982) Fatty Acid Composition of Dietary Fats
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Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial Table 1 (Anon. 1982) Fatty Acid Composition of Dietary Fats
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2013
Edible oils and fats are biological mixtures of plant origin consisting of ester mixtures derived from glycerol with chain of fatty acids. The rate of unsaturated to saturated fatty acids in edible oils and fats is very important for human nutrition. While high levels of saturated fatty acids is desirable to increase oil stability, on the other hand ...
Kostik, Vesna +2 more
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Edible oils and fats are biological mixtures of plant origin consisting of ester mixtures derived from glycerol with chain of fatty acids. The rate of unsaturated to saturated fatty acids in edible oils and fats is very important for human nutrition. While high levels of saturated fatty acids is desirable to increase oil stability, on the other hand ...
Kostik, Vesna +2 more
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2004
Most fats and oils consist of triacylglycerides (recently also denoted as triacylglycerols; cf. 3.3.1) which differ in their fatty acid compositions to a certain extent. Other constituents which make up less than 3% of fats and oils are the unsaponifiable fraction (cf.
H.-D. Belitz, W. Grosch, P. Schieberle
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Most fats and oils consist of triacylglycerides (recently also denoted as triacylglycerols; cf. 3.3.1) which differ in their fatty acid compositions to a certain extent. Other constituents which make up less than 3% of fats and oils are the unsaponifiable fraction (cf.
H.-D. Belitz, W. Grosch, P. Schieberle
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