Recent Advances in Chemistry and Technology of Fats and Oils
Published in August 1987
Book
Hardback
188 pages
978-1-85166-070-4 (ISBN)
Description
Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in- dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques.
Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
More details
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Kluwer Academic Publishers Group
Target group
College/higher education
Professional and scholarly
Illustrations
biography
Dimensions
Height: 230 mm
Width: 150 mm
Weight
380 gr
ISBN-13
978-1-85166-070-4 (9781851660704)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
R. J. Hamilton
Recent Advances in Chemistry and Technology of Fats and Oils
Book
03/2012
Springer
€53.49
Shipment within 15-20 days
Content
1. Physical Properties of Fats and Oils.- 1.1 Introduction.- 1.2 Melting and Crystallization Behaviour.- 1.3 Solids Content and Phase Diagrams.- 1.4 Compatibility of Fats: Product Defects.- 1.5 Final Remarks.- 1.6 References.- 2. Fatty Acid Sequence in Triglycerides and Related Compounds.- 2.1 Introduction.- 2.2 Methods for Determining Fatty Acid Sequence.- 2.3 Selected Applications.- 2.4 Appendix: Experimental Procedures.- 2.5 References.- 3. Industrial Aspects of Lipid Oxidation.- 3.1 Introduction.- 3.2 The Raw Materials.- 3.3 The Finished Product.- 4. Hydrogenation of Oils and Fats.- 4.1 Introduction.- 4.2 Layout.- 4.3 Autoclave Design.- 4.4 Reactions at the Catalyst Surface.- 4.5 References.- 5. The Analysis of Lipids with Special Reference to Milk Fat.- 5.1 Introduction.- 5.2 Lipid Class Separations.- 5.3 Fatty Acids and Related Aliphatic Compounds.- 5.4 The Positional Distributions of Fatty Acids in Milk Triacylglycerols.- 5.5 Molecular Species of Milk Triacylglycerols.- 5.6 Conclusions.- 5.7 Acknowledgement.- 5.8 References.- 6. Wheat Grain Lipids and their Role in the Bread-making Process.- 6.1 Introduction.- 6.2 Structure of the Wheat Grain.- 6.3 Composition of Lipids in Wheat Grains.- 6.4 Relationship Between Grain Lipid Composition and Flour Lipid Composition.- 6.5 Storage Stability of Wheat Flour.- 6.6 The Role of Flour Lipids in Baking of Bread.- 6.7 Acknowledgements.- 6.8 References.- 7. Varietal Differences in Fatty Acid Compositions.- 7.1 Introduction.- 7.2 Plant Lipid Compositions.- 7.3 Varieties Grown for Different Environmental Conditions.- 7.4 Compositions for Some Minor Seed Oils.- 7.5 References.- 8. Application of Modification Techniques.- 8.1 Introduction.- 8.2 Soybean Hydrogenation.- 8.3 Lard - as a Shortening.- 8.4 Margarine Development.- 8.5 Palm Oil Utilisation.- 8.6 Summary.- 8.7 References.