Get Bailey's industrial oil and fat products. / volume 1, Edible PDF

By Fereidoon Shahidi

ISBN-10: 0471384607

ISBN-13: 9780471384601

ISBN-10: 0471385522

ISBN-13: 9780471385523

First released in 1945, Bailey's has develop into the normal reference at the nutrition chemistry and processing expertise relating to fit to be eaten oils and the nonedible byproducts derived from oils. This 6th version beneficial properties new insurance of safe to eat fat and oils and is more desirable by means of a moment quantity on oils and oilseeds. This 6th version involves six volumes: 5 volumes on fit to be eaten oils and fat, with nonetheless one quantity (as within the 5th variation) dedicated to nonedible items from oils and fat. a few fresh themes within the 6th version contain: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as concerning oil construction. Now with seventy five available chapters, each one quantity includes a self-contained index for that specific quantity.

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Extra info for Bailey's industrial oil and fat products. / volume 1, Edible oil and fat products : chemistry, properties, and health effects

Sample text

Most natural triacylglycerols do not have a random distribution of fatty acids on the glycerol backbone. In plant oils, unsaturated acids predominate at the sn-2 position, with more saturated acids at sn-1 and sn-3. The distribution of fatty acids at the sn-1 and sn-3 positions is often similar, although not identical. However, a random distribution between these two positions is often assumed as full stereospecific analysis is a time-consuming specialist procedure. In animal fats, the type of fatty acid predominating at the sn-2 position is more variable; for example, palmitate may be selectively incorporated as well as unsaturated acids (Table 5).

5:56 Oil Extraction ........................................................................ 1 Evolution of Oil Extraction ............................... 2 Seed Preparation ............................................. 3 Mechanical Extraction ..................................... 4 Solvent Extraction ............................................ 5 Summary ......................................................... 5:97 References ....................................................................

Oils with similar fatty acid composition may have different solid fat content, polymorphic forms, and melting behavior as a result of a different triacylglycerol composition. Mono- and diacylglycerols (Figure 3) are not significant components of good quality oils, but elevated levels may be found in badly stored seeds, resulting from the activity of lipolytic enzymes. These compounds are produced industrially by partial hydrolysis or glycerolysis of triacylglycerols for use as food grade emulsifiers.

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Bailey's industrial oil and fat products. / volume 1, Edible oil and fat products : chemistry, properties, and health effects by Fereidoon Shahidi


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