Production and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p. 3 Soybean oil p. 7 Palm oil p. 8 Rapeseed/canola oil p. 8 Sunflowerseed oil p. 9 Groundnut (peanut) oil p. 10 Cottonseed oil p. 10 Coconut oil p. 11 Palmkernel oil p. 11 Olive oil p. 11 Corn oil p. 12 Sesame oil p. 13 Linseed oil p. 13 Some significant factors p. 13 Predictions for the twenty-first century p. 15 References p. 17 Soybean oil p. 18 Introduction p. 18 Composition p. 19 Seed composition p. 19 Oil composition p. 20 Fatty acid composition p. 20 Minor components p. 22 Extraction and refining of soybean oil p. 24 Oil extraction p. 24 Oil refining p. 26 Modified non-alkaline refining p. 28 Co-products from oil refining p. 29 Oil composition modification by processing and biotechnology p. 34 Hydrogenation p. 34 Interesterification p. 35 Crystallisation and fractionation p. 36 Traditional plant breeding and genetic modification p. 38 Physical properties of soybean oil p. 40 Polymorphism p. 40 Density p. 40 Viscosity p. 41 Refractive index p. 42 Specific heat p. 42
Melting point p. 43 Heat of combustion p. 43 Smoke, flash and fire points p. 43 Solubility p. 44 Plasticity and 'spreadability' p. 44 Electrical resistivity p. 45 Oxidative quality of soybean oil p. 45 Sensory evaluation p. 46 Peroxide value p. 46 Carbonyl compounds p. 46 Conjugated diene p. 47 TBA test p. 47 GC method p. 47 Oxidative stability p. 47 Nutritional properties of soybean oil p. 48 Food uses of soybean oil p. 49 Cooking and salad oils p. 49 Margarine and shortening p. 50 Mayonnaise and salad dressing p. 51 References p. 52 Palm oil p. 59 Introduction p. 59 Composition and properties of palm oil and fractions p. 59 Palm oil p. 59 Palm oleins p. 64 Palm stearin p. 67 Physical characteristics of palm oil products p. 68 Palm oil p. 68 Palm olein p. 70 Palm stearin p. 71 Minor components of palm oil products p. 76 Carotenes p. 76 Tocopherols and tocotrienols p. 78 Sterols, squalene and other hydrocarbons p. 81 Food applications of palm oil products p. 81 Cooking/frying oil p. 82 Margarines and shortenings p. 83 Shortenings p. 86 Vanaspati p. 87 Cocoa butter equivalents (CBE) p. 90 Other uses p. 90
Conclusion p. 92 References p. 93 Canola/rapeseed oil p. 98 Introduction p. 98 Composition p. 99 Nature of edible oils and fats p. 99 Fatty acid composition of canola oil p. 100 Minor fatty acids p. 101 Triacylglycerols p. 102 Polar lipids p. 103 Tocopherols p. 104 Sterols p. 106 Pigments p. 107 Trace elements p. 108 Commercial crude oil, refined and deodorised oil p. 109 Oxidative stability p. 110 Physical and chemical properties p. 110 Relative density p. 111 Viscosity p. 111 Smoke and flash point p. 111 Cold test p. 112 Crismer value p. 112 Saponification number p. 112 Iodine value p. 112 Melting characteristics, polymorphism and crystal properties p. 113 Major food uses p. 113 Standard canola/rapeseed oil p. 113 High-erucic acid rapeseed (HEAR) oil p. 123 References p. 124 Sunflower oil p. 128 Introduction p. 128 Worldwide sunflower production p. 129 Obtaining the best results in growing sunflower plants p. 130 Types of sunflowers p. 136 Confection or non-oil sunflower p. 140 Potential for sunflower products in the US p. 141 Crushing of sunflower seeds p. 143 Sunflower oil degumming p. 145 Sunflower oil refining p. 146 Physical refining process p. 148 Chemical refining process p. 149
Cold chemical refining process p. 151 Modified chemical refining p. 151 Modified physical refining process p. 152 Dewaxing p. 152 Hydrogenation p. 153 Summary p. 154 References p. 155 The lauric (coconut and palmkernel) oils p. 157 Introduction p. 157 Coconut oil p. 157 Composition p. 157 Processing and applications p. 171 Palmkernel oil p. 173 Composition p. 173 Properties p. 180 Processing p. 184 Food uses p. 190 References p. 201 Cottonseed oil p. 203 Introduction p. 203 Cottonseed oil properties p. 203 Cottonseed oil triacylglycerol composition p. 204 Cottonseed oil nonglyceride components p. 206 Cottonseed oil physical characteristics p. 208 Cottonseed oil chemical characteristics p. 213 Typical analytical characteristics p. 215 Cottonseed oil extraction p. 217 Cottonseed oil processing p. 217 Refining p. 219 Pre-bleaching p. 219 Winterisation p. 220 Fractionation p. 220 Hydrogenation p. 221 Interesterification p. 222 Post-bleaching p. 222 Blending p. 223 Deodorisation p. 223 Cottonseed oil utilisation p. 224 Liquid oils p. 224 Shortening p. 226 Margarine and spread p. 228
References p. 229 Groundnut (peanut) oil p. 231 Peanut production, history and oil extraction p. 231 Oil uses p. 232 Composition of groundnut oil p. 233 Oil in seed p. 233 Fatty acids p. 234 High-oleic peanut oil p. 235 Triacylglycerol structure p. 236 Phospholipids p. 237 Sterols p. 238 Antioxidants p. 239 Chemical and physical characteristics of groundnut oil p. 239 General p. 239 Colour p. 239 Melting point p. 240 Percentage of free fatty acid (FFA) p. 240 Iodine value (IV) p. 240 Peroxide value p. 240 Acetyl value p. 241 Heat of fusion p. 241 Unsaponifiable material p. 241 Health issues p. 241 Cardiovascular disease p. 241 Allergy p. 242 References p. 242 Olive oil p. 244 Introduction p. 244 Extraction of olive oil from olives p. 244 Pressure p. 245 Centrifugation (three phase system) p. 245 Two phase decanters p. 246 Percolation p. 246 Processing aids p. 246 Extraction of pomace oil (olive-residue oil) p. 246 Olive oil composition p. 247 Fatty acids and triacylglycerols p. 247 Mono- and diacylglycerols p. 248 Other constituents p. 249 Effect of processing of oils on the composition of virgin olive oils p. 264 Refining and modifications p. 265
Olive oil and olive pomace oil refining p. 265 Refining and minor constituents p. 266 Hardening and interesterification p. 267 Regulations p. 267 Olive oil classification p. 268 Cloudy olive oil p. 272 Consumption and culinary applications p. 273 Olive oil in frying p. 274 Other uses p. 274 References p. 275 Corn oil p. 278 Composition of corn oil p. 278 Introduction--the corn oil industry p. 278 Common corn oil refining steps and effects on oil composition p. 279 The composition of crude corn oils--comparison of germ, kernel and fibre oils p. 281 Fatty acid composition of corn triacylglycerols p. 282 Triacylglycerol molecular species p. 282 Unsaponifiables and phytosterols p. 284 Tocopherols and tocotrienols p. 286 Carotenoids p. 289 Trans fatty acids p. 289 Properties of corn oil p. 289 Chemical and physical properties p. 289 Stability p. 290 Nutritional properties p. 291 Major food uses of corn oil p. 291 Cooking/salad oil p. 291 Margarines and spreads p. 292 Conclusions p. 292 Acknowledgement p. 293 References p. 293 Sesame, rice-bran and flaxseed oils p. 297 Introduction p. 297 Sesame seed oil p. 297 World seed production p. 298 Oil composition p. 298 Seed processing and oil refining p. 302 Sesame antioxidants and oil stability p. 305 Health effects and future research p. 308 Rice-bran oil p. 308 Production of bran and oil extraction p. 309
Oil refining and high value byproducts p. 311 Oil composition and food uses p. 313 Biological effects and future trends p. 317 Flaxseed (linseed and linola) oil p. 318 Flax production and oil composition p. 318 Edible uses of flaxseed and its oil p. 320 Linola oil p. 320 References p. 322 Abbreviations p. 327 Websites p. 329 Index p. 331 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.