Search results for: developments-in-oils-and-fats

Developments in Oils and Fats

Author : R. J. Hamilton
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This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.

Developments in Oils and Fats

Author : R J Hamilton
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Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition

Author : NIIR Board
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Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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Bibliography on New Developments in Oils and Fats 1943 48

Author : J. J. Berliner and Staff. Division of Business and Technical Research
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Food Oils and Fats

Author : H.W. Lawson
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This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.

Edible Oils and Fats

Author : Marcia Halpern Gutcho
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Introduction to Fats and Oils Technology

Author : Richard D. O'Brien
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Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and engineers. This edition has been expanded from 19 to 29 chapters and subdivided into five sections, covering raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the first edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material.

Specialty Oils and Fats in Food and Nutrition

Author : Geoff Talbot
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Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label” functional foods and the emerging markets in "free-from” and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Trans Fats Replacement Solutions

Author : Dharma R. Kodali
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Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Methods to Access Quality and Stability of Oils and Fat Containing Foods

Author : Kathleen Warner
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Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.

Performance and Integrated Approach to Development of the Vegetable Oils and Fats Industry

Author : UNIDO Secretariat
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Chemistry and Technology of Oils Fats

Author : M.M. Chakrabarty
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The purpose of the book is to provide its readers a comprehensive background and information about developments in the areas of fat science and fat technology. The book tries to provide information pertaining to both basic and technological aspects and to embrace new technology, like biotechnology, that the enormous commercial importance and potential in the 21st century. The book will help better understanding of extraction technology and would be useful to students & other readers involved in the area of refining.

Development and Processing of Vegetable Oils for Human Nutrition

Author : Roman Przybylski
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Development and Processing of Vegetable Oils for Human Nutrition provides the reader with up-to-date information about vegetable oils: from nutrition and food industry requirements through genetic modification and seed production to regulatory aspects of new oils and crops. This book is a valuable resource for oilseed processors, producers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.

The Role of the SCI in the Development of Oils and Fats Technology

Author : K. G. Berger
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Physical Properties of Fats Oils and Emulsifiers

Author : Neil Widlak
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A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".

Technological Advances in Improved and Alternative Sources of Lipids

Author : B. S. Kamel
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Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.

Trans Fatty Acids

Author : Albert J. Dijkstra
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Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For example, US labelling regulations now require that food manufacturers state the trans fat content of their products on the packaging. This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.

Technological Developments in the Field of Oils Fats and Allied Products 58

Author : OTAI.
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Fatty Acids

Author : Moghis U. Ahmad
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Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology

Deep Frying

Author : Michael D. Erickson
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Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects