The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.

Introduction
Acknowledgments

1 The Chemistry of Edible Fats

I On oils and fats in general

II Major lipid components

III Minor accompanying (lipid) components

IV Fat modifying reactions

2 Vegetable-oil Separation Technology

I Raw-material handling

II Preparatory treatments

III Vegetable oil milling

IV Main and side products of oil-milling operations

3 Water- and Heat-promoted Fat Separation from Animal and Plant "Fatty Tissue"

I Theoretical background

II Edible-fat processing (rendering) from terrestrial animals

III Edible-fat processing from marine animals

IV Edible-fat processing from oily fruit pulps and nuts

V Special quality aspects

VI Surface-water and air pollution

4 Refining

I "Chemical" versus "physical" refining

II Deacidification by neutralization

III Dry deacidification methods

IV Bleaching or decolorization

V Deodorization/deacidification by distillation/heat bleaching

VI Refinery effluent treatment/fat recovery

VII Quality control of the refining operation

5 Fat-modification Processes

I Hydrogénation of edible oils

II Fractional crystallization and winterization/dewaxing

III Interesterification: ester interchange/randomization

6 Production of Edible-fat Products of High Fat Content

I Margarines/minimum calory margarines

II The production of mayonnaise and related products

III Shortenings

IV Vanaspati

V Prepared mixes

VI Fundamentals of baking

VII Packaging and packaging materials

VIII Warehousing, distribution, storage life

IX Product-quality assessment

X Cleaning methods

7 Speciality fats

8 Miscellaneous subjects

I Storage and transport of oils and fats

II Energy demands of the oil-milling and edible-fat processing operations

III Automation

References

Index