Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S.

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1 Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Utilization of Edible Fats and Oils p. 4 Characterization of Fats and Oils p. 6 Nonglyceride Components of Fats and Oils p. 7 Genetically Modified Vegetable Oils p. 10 Soybean Oil p. 12 Soybean Oil Composition and Physical Properties p. 13 Genetically Modified Soybean Oil p. 14 Cottonseed Oil p. 15 Cottonseed Oil Composition and Physical Properties p. 16 Genetically Modified Cottonseed Oil p. 18 Peanut Oil p. 18 Peanut Oil Composition and Physical Properties p. 19 Genetically Modified Peanut Oil p. 21 Corn Oil p. 21 Corn Oil Composition and Physical Properties p. 21 Genetically Modified Corn Oil p. 23 Sunflower Oil p. 23 Sunflower Oil Composition and Physical Properties p. 24 NuSun Sunflower Oil p. 26 NuSun Composition and Physical Properties p. 26 High-Oleic Sunflower Oil p. 27 High-Oleic Sunflower Oil Physical Properties and Composition p. 27 Safflower Oil p. 28 Safflower Oil Composition and Physical Properties p. 28 High-Oleic Safflower Oil p. 30 High-Oleic Safflower Oil Composition and Physical Characteristics p. 30 Canola Oil p. 31 Canola Oil Composition and Physical Properties p. 32 Genetically Modified Canola Oil p. 34 Olive Oil p. 34 Olive Oil Composition and Physical Properties p. 35 Palm Oil p. 37 Palm Oil Composition and Physical Properties p. 37 Genetically Modified Palm Oil p. 40 Coconut Oil p. 40 Coconut Oil Composition and Physical Properties p. 41

2 Palm Kernel Oil p. 42 Palm Kernel Oil Composition and Physical Properties p. 43 Lard p. 44 Lard Physical Properties and Composition p. 44 Tallow p. 46 Tallow Physical Properties and Composition p. 47 Milk Fat p. 48 Milk Fat Physical Properties and Composition p. 49 References p. 51 Fats and Oils Processing p. 57 Introduction p. 57 Fats and Oils Recovery p. 58 Oilseed Extraction p. 58 Oil-Bearing Fruit Extraction p. 61 Animal Fat Recovery p. 62 Refining Systems p. 63 Physical Refining p. 64 Physical Refining Pretreatment p. 66 Water Degumming p. 67 Acid Degumming p. 68 Dry Degumming p. 69 Enzymatic Degumming p. 69 Acid Refining p. 70 Chemical Refining p. 70 Short-Mix Caustic Soda Refining p. 75 Zenith Process p. 76 Miscella Refining p. 77 Batch Caustic-Soda Refining p. 78 Silica Refining p. 79 Refining Efficiency p. 80 Refining Byproducts p. 81 Prebleaching p. 83 Procedure p. 84 Bleaching Agents p. 85 Bleaching Earth Dosage p. 87 Temperature p. 88 Time p. 89 Moisture p. 89 Filtration p. 90 Bleaching Byproduct p. 91 Hydrogenation p. 92

3 Operating Variables p. 95 Hydrogenation Systems p. 98 Hydrogenation Control p. 100 Hydrogenated Basestock System p. 101 Postbleaching p. 104 Interesterification p. 105 Chemical Rearrangement Catalyst p. 107 Endpoint Control p. 108 Random Chemical Interesterification Process p. 110 Directed Chemical Interesterification Process p. 111 Enzymatic Interesterification p. 112 Interesterified Fats and Oils Applications p. 113 Winterization p. 114 Classic Winterization Process p. 114 Winterization Principle p. 115 Solvent Winterization p. 117 Winterization Process Control Procedures p. 117 Winterization Applications p. 118 Dewaxing p. 119 Dewaxing Process Control p. 120 Dewaxing Applications p. 121 Fractionation p. 121 Dry Crystal Fractionation p. 122 Detergent Fractionation p. 123 Solvent Fractionation p. 123 Esterification or Alcoholysis p. 124 Mono- and Diglycerides p. 125 Monoglyceride Derivatives p. 128 Polyglycerol Esters p. 129 Propylene Glycol Monoester p. 130 Blending p. 131 Deodorization p. 132 Operating Variables p. 133 Deodorization Systems p. 135 Deodorizer Heating Systems p. 137 Deodorization Process Control p. 138 Deodorizer Distillate p. 141 Finished Fats and Oils Handling p. 142 Protection against Oxidative Deterioration p. 142 Protection against Contamination p. 147 Plasticization p. 148

4 Plasticity of Edible Fats and Oils p. 148 Solidification Apparatus Evolution p. 151 Shortening Plasticization Process p. 153 Liquid Shortening Crystallization p. 155 Margarine Plasticization Process p. 156 Tempering p. 160 Flaking p. 163 Chill Rolls p. 164 Flake Crystallization p. 164 Flaking Conditions p. 165 Powdered and Beaded Fats p. 165 Spray Cooling p. 166 Flake Grinding p. 166 Spray Flaking and Grinding p. 166 Salad and Cooking Oils Packaging p. 167 Bulk Oil Shipments p. 167 Contamination p. 168 Overheating p. 168 Air Exposure p. 168 References p. 169 Fats and Oils Analysis p. 175 Introduction p. 175 Nonfatty Impurities p. 176 Moisture Analysis p. 176 Impurities Analysis p. 177 Trace Metals Analysis p. 178 Soap Analysis p. 179 Melting, Solidification, and Consistency p. 179 Melting Point Analysis p. 179 Solids Liquids Contents Analysis p. 180 Solidification Analysis p. 183 Consistency Analysis p. 184 Composition Analysis p. 186 Saponification Value p. 187 Iodine Value p. 187 Refractive Index p. 188 Fatty Acid Composition p. 188 Calculated Iodine Value p. 189 Glyceride Structure p. 189 Emulsifier Analysis p. 190 Antioxidant Analysis p. 191

5 Tocopherols Analysis p. 191 Flavor, Rancidity, and Stability p. 192 Flavor Analysis p. 192 Rancidity Analysis p. 194 Stability Analysis p. 196 Color and Appearance p. 199 Appearance p. 202 Refining and Bleaching p. 202 Refining Loss p. 203 Neutral Oil and Loss p. 203 Bleaching Analysis p. 204 Performance Testing p. 204 Creaming Volume p. 205 Pound Cake Test p. 205 Icing Volume p. 206 White Layer Cakes p. 206 Creme Filling Test p. 207 Cake Mix Evaluation p. 207 Puff Pastry Testing p. 207 Restaurant Deep-Fat Frying Evaluation p. 208 Ice Cream Bar Coating Evaluation p. 208 Nonstandardized Methods p. 209 References p. 232 Fats and Oils Formulation p. 235 Introduction p. 235 Source Oils and Fats Characteristics p. 237 Short-Chain Fatty Acids p. 238 Lauric Fatty Acid p. 238 Myristic Fatty Acid p. 239 Palmitic Fatty Acid p. 239 Stearic Fatty Acid p. 239 Long-Chain Saturated Fatty Acids p. 239 Oleic Fatty Acid p. 240 Essential Fatty Acids p. 240 Isomerized Fatty Acids p. 241 Erucic Fatty Acid p. 242 Palatability p. 242 Oxidative Stability p. 242 Hydrolysis p. 247 Mouth Feel p. 248 Physical Characteristics p. 248

6 Fat Crystal Habit p. 250 Fat Plasticity p. 252 Solid Liquid Relationships p. 253 Hydrogenated Basestock System p. 255 Solids/Liquids Characteristics p. 257 Wide-Plastic-Range Fats and Oils Products p. 259 Steep Solids Fat Index Slopes p. 261 Liquid Opaque or Pumpable Products p. 264 Reduced and Trans-Free Formulation p. 265 Emulsification p. 267 Mono- and Diglycerides p. 268 Propylene Glycol Esters p. 271 Sorbitan Esters p. 271 Polysorbate Fatty-Acid Esters p. 272 Polyglycerol Esters p. 272 Lactated Esters p. 273 Lecithin p. 273 Emulsifier Selection Methods p. 275 Product Development p. 279 Application Product Development p. 280 Analytical Development p. 281 Triglyceride Replication p. 284 Source Oils and Fats Interchangeability p. 285 References p. 287 Shortening Types p. 291 Introduction p. 291 Historical p. 291 Source Oils p. 295 Shortening Product Forms p. 298 Plasticized Shortening Applications p. 299 Liquid Shortening Applications p. 300 Flakes, Chips, and Powdered Shortening Applications p. 301 References p. 303 Baking Shortenings p. 305 Introduction p. 305 All-Purpose Shortenings p. 307 Emulsified All-Purpose Shortening p. 310 Retail Cake Mix Shortenings p. 312 Specialty Bakery-Cake Shortenings p. 315 Liquid Cake Shortening p. 315 Icing and Filling Shortenings p. 317

7 Icing Stabilizers p. 319 Bread Shortening p. 320 Liquid Bread Shortenings p. 322 Sweet Yeast-Raised Dough Shortenings p. 324 Cookie Shortenings p. 325 Cookie Filler Shortenings p. 325 Pie Crust Shortenings p. 327 Biscuit Shortenings p. 328 Danish Pastry Roll-In Shortenings p. 330 Puff Paste Roll-In Shortening p. 332 Shortening Chips p. 335 Cracker Shortenings p. 336 References p. 336 Frying Shortenings p. 339 Introduction p. 339 Frying Shortening Additives p. 342 Selection of Frying Shortening p. 344 Product Characteristics p. 345 Frying Life p. 346 Shelf Life p. 346 Shortening Applications for Foodservice Deep-fat Frying p. 347 Foodservice All-Purpose Shortening p. 348 Animal-Vegetable Blended Frying Shortenings p. 348 Heavy-Duty Vegetable Frying Shortenings p. 349 Liquid Frying Shortenings p. 349 Genetically Modified Vegetable Oils p. 351 Foodservice Pan and Grill Shortenings p. 351 Bakery Frying Shortening Applications p. 354 Cake Donut Shortenings p. 356 Yeast-Raised Fried Products p. 357 Fried Pie Shortenings p. 358 Snack Frying Shortening Applications p. 358 Nut-Meats Oil Roasting p. 360 References p. 361 Dairy Analog Shortenings p. 363 Introduction p. 363 Nondairy Creamer Shortenings p. 364 Whipped Topping Shortenings p. 367 Cheese Analog Shortening p. 369 Frozen Dessert or Mellorine p. 370 Sour Cream Analog and Dip Bases p. 371

8 Fluid Milk Analogs p. 372 Sweetened Condensed Milk Analogs p. 372 References p. 373 Household Shortenings p. 375 Introduction p. 375 Household Shortening Development p. 375 Household Shortening Product Requirements p. 377 Household Shortening Formulation p. 378 Household Shortening Plasticization p. 380 Household Shortening Packaging p. 381 References p. 382 Margarine p. 383 Introduction p. 383 Margarine Development p. 383 Margarine Formulation p. 388 Milk Products or Protein p. 389 Emulsifiers p. 389 Flavoring Materials p. 389 Preservatives p. 390 Vitamins and Colors p. 391 Margarine Oils and Fats p. 391 Consumer Margarine Oil Formulations p. 391 Trans-Free Consumer Margarine Oil Formulation p. 393 Industrial Margarine Formulations p. 394 Spread Formulations p. 395 Margarine and Spread Preparation p. 396 Stick Margarine or Spread p. 397 Soft Tub Margarine or Spread p. 397 Whipped Tub Margarine or Spread p. 398 Liquid Margarine p. 398 Industrial Margarines or Spreads p. 399 References p. 399 Liquid Oils p. 401 Introduction p. 401 Development of Liquid Oils p. 402 Cooking and Salad Oil Sources p. 404 Retail Consumer Oils p. 407 Industrial Salad Oil Applications p. 408 Mayonnaise p. 408 Mayonnaise Ingredients p. 409 Mayonnaise Processing p. 413

9 Spoonable Salad Dressing p. 413 Pourable Salad Dressings p. 415 French Dressing p. 416 High-Stability Oils p. 416 Processed High-Stability Oils p. 417 Plant Breeding p. 418 High-Stability Oil Applications p. 418 References p. 418 Quality Management p. 421 Introduction p. 421 Operating Standards p. 422 Specifications p. 422 Specifications Format p. 423 Ingredient Specifications p. 425 Packaging Specifications p. 428 Product Specifications p. 430 Customer Instruction Specifications p. 432 Summary Specifications p. 432 Procedures p. 434 Procedures Format p. 435 Quality Procedures p. 435 Methods p. 446 Methods Format p. 447 Process Control p. 449 Edible Crude Fats and Oils Process Control p. 450 Refining Process Control p. 452 Prebleaching Process Control p. 454 Hydrogenation Process Control p. 456 Postbleach Process Control p. 458 Winterization Process Control p. 459 Dewaxing Process Control p. 460 Blending Process Control p. 461 Deodorization Process Control p. 462 Bulk Shipment Process Control p. 464 Shortening Packaging Process Control p. 465 Liquid Shortening Packaging Process Control p. 468 Liquid Oils Packaging Process Control p. 470 Shortening Flake Process Control Standards p. 471 Margarine and Spread Process Control Standards p. 472 References p. 474 Troubleshooting p. 477

10 Introduction p. 477 Process Troubleshooting p. 479 Vegetable Oil Extraction p. 479 Meat Fat Rendering p. 481 Crude Oil Storage p. 482 Degumming p. 486 Caustic Oil Refining--Primary Centrifuge p. 486 Oil Refining--Water Wash p. 490 Oil Refining--Vacuum Drying p. 490 Prebleaching p. 490 Hydrogenation p. 493 Postbleaching p. 495 Winterization p. 497 Dewaxing p. 498 Esterification p. 499 Blending p. 502 Deodorization p. 503 Antioxidant Addition p. 511 Bulk Railroad Car or Truck Loading p. 512 Oil Filling and Packaging p. 515 Packaged Liquid Oils--Storage and Transportation p. 517 Shortening Packaging p. 517 Liquid Opaque Shortenings p. 523 Shortening Flakes p. 526 Packaged Shortening--Storage and Transportation p. 533 Quality Control Laboratory p. 534 Edible Fats and Oils--Organoleptic Evaluations p. 536 Shortening Applications p. 539 Baking Shortening p. 539 Frying Shortenings p. 542 Margarine and Spread Products p. 553 Quality Management p. 556 References p. 563 Index p. 567 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.

FATS & OILS GLOSSARY

FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases