Fats and oils : formulating and processing for applications
著者
書誌事項
Fats and oils : formulating and processing for applications
Technomic Pub. Co., c1998
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book provides a comprehensive guide and reference to all fats and oils used as commercial food products today. It covers in detail raw material sources, processing methods, formulation, quality control, and finished products. All product types are examined including the many different types of shortenings, margarines and liquid oils and their applications. A special section provides a guide to problem solving in processing and products. Numerous schematics illustrate processes. Extensive reference data is provided in tables and graphs. This is a major resource for all those involved in fats and oils research, formulation, production and applications.
目次
Each chapter ends with a section of references.
Raw Materials
- Introduction - U.S. Utilization of Edible Fats and Oils - Fats and Oils Characterization - Soybean Oil - Cottonseed Oil - Peanut Oil - Corn Oil - Sunflower Oil - High-Oleic Sunflower Oil - Safflower Oil - High-Oleic Safflower Oil - Canola Oil - Palm Oil -Olive Oil - Coconut Oil - Palm Kernel Oil - Lard - Tallow - Meat Fat
Processing
- Introduction - Crude Fats and Oils - Degumming - Refining Systems - Prebleaching - Hydrogenation - Postbleaching - Interesterification - Winterization - Dewaxing - Fractionation - Esterification or Alcoholysis - Blending - Deodorization - Finished Fats and Oils Handling - Plasticization - Flaking - Powdered and Beaded Fats - Salad and Cooking Oils Packaging - Bulk Oil Shipments
Analysis
- Introduction - Non-Fatty Impurities - Melting, Solidification, and Consistency - Composition Analysis - Flavor, Rancidity, and Stability - Color and Appearance - Refining and Bleaching - Performance Testing - Non-Standardized Methods
Formulation
- Introduction - Source Oils and Fats Characteristics - Palatability - Physical Characteristics - Hydrogenated Basestock System - Solids/Liquids Characteristics - Emulsification - Product Development - Source Oils and Fats Interchangeability
Shortening Types
- Introduction - Plasticized Shortening Applications - Liquid Shortening Applications - Flakes, Chips, and Powdered Shortening Applications
Baking Shortenings
- Introduction - All-Purpose Shortenings - Emulsified All-Purpose Shortenings - Retail Cake Mix Shortenings - Specialty Bakery Cake Shortenings - Liquid Cake Shortening - Icing and Filling Shortenings - Icing Stabilizers - Bread Shortenings - Liquid Bread Shortenings - Sweet Yeast-Raised Shortenings - Cookie Shortenings - Cookie Filler Shortenings - Pie Crust Shortenings - Biscuit Shortenings - Danish Pastry Roll-in Shortenings - Puff Paste Roll-in Shortening - Shortening Chips - Cracker Shortenings
Frying Shortenings
- Introduction - Frying Shortening Additives - Frying Shortening Selection - Food Service Deep Fat Applications - Food Service Pan and Grill Shortenings - Bakery Frying Shortening Applications - Snack Frying Shortening Applications
Dairy Analog Shortenings
- Introduction - Non-Dairy Creamer Shortenings - Whipped Topping Shortenings - Cheese Analog Shortening - Frozen Dessert or Mellorine - Sour Cream Analog and Dip Bases - Fluid Milk Analogs - Sweetened Condensed Milk Analogs
Household Shortenings
- Introduction - Household Shortening Product Requirements - Household Shortening Formulation - Household Shortening Plasticization - Household Shortening Packaging
Margarine
- Introduction - Margarine Formulations - Spread Formulations - Margarine and Spread Preparation
Liquid Oils
- Introduction - Retail Consumer Oils - Industrial Salad Oil Applications - High-Stability Oils
Quality Management
- Introduction - Operating Standards - Specifications - Procedures - Methods - Process Control
Troubleshooting
- Introduction - Processing Troubleshooting - Shortening Applications - Other Products Troubleshooting - Quality Control Troubleshooting
Special Troubleshooting Section
The information in this section can help eliminate hours of research or consulting time to find the solutions to processing and product problems. Here is a brief sampling of common problem areas for which detailed solutions are provided. Processing
Crude Oil Receipts - Crude Oil Storage - Storage Tanks Degumming - Low Yield Caustic Oil Refining-Primary Centrifuge - High Soap Content Oil Refining-Water Wash - High Soap Content Oil Refining-Vacuum Drying - High Moisture Prebleaching - High Impurities in Filtered Oil Hydrogenation - Catalyst Filtration Postbleaching - Poor Bleach Color Winterization - Slow Filtration Rate Dewaxing - Wax Content Esterification - High Color - Low Alpha Monoglyceride Content Blending - AOM Stability - Poor Performance Deodorization - Reverted Oil Flavor Antioxidant Addition - Antioxidant Activity Bulk Railroad Car or Truck Loading - Impurities Oil Filling and Packaging - Impurities - Weight Control Packaged Liquid Oils-Storage and Transportation - Packaging Liquid Opaque Shortenings - Packaged Shortening-Storage and Transportation - Absorbed Flavors - Oil Separation Control Analytical Laboratory - Faulty Analyses Edible Fats and Oils-Organoleptic Evaluations
Shortening Applications
Baking Shortening: - Poor Creaming Properties - Low-Volume Cakes Frying Shortenings: - Excessive Foaming - Gumming or Polymerization - Chemical Odor - Food Appearance - Immediate Foaming
Other Products
Margarines and Spreads: - High Bacteria Determinations - Margarine Package Problems
Quality Control
Quality Management: - Specification Preparation Mistakes - Specification Enforcement
Tables, Graphs, Flow Charts and Sample Forms
The many tables and graphs provide useful reference data in condensed, easy-to-use form. Flow charts illustrate process steps. Sample forms, which can be adapted to your needs, provide aids in many operations. Here is a small sampling of this supplementary material.
Tables and Graphs: - Typical Characteristics of Corn Oil - Typical Physical Characteristics and Fatty Acid Composition for High-Oleic Safflower Oil - Fractionated Palm Oil Characteristics - Hydrogenation Reactants and Reaction Results - Soybean Oil Basestock System - Typical Deodorization Conditions - Shortening Appearance Grading Scale - Fatty Acids Characteristics - Hydrogenation Conditions Comparison - Hydrogenated Soybean and Cottonseed Oils Basestock System - Emulsifier Functions - Solids/Liquids Relationships (fats and oils at temperatures) - All-Purpose Shortening Formulations
Flow Charts: - Fats and Oils Processing - Water Degumming - Caustic Refining Process Flow: Long vs. Short Mix - Physical Refining Process Flow - Typical Bleaching Processes Flow - Dead-End Batch Hydrogenation Process Flow - Shortening Plasticization Typical Process Flow
Sample Forms: - Universal specification format - Ingredient specification - Quality complaint evaluation form - Laboratory methods format and guidelines
Author
Richard D. O'Brien brings to this new book thirty-five years of food industry experience with edible fats and oils research, processing, quality control and marketing. His positions with Anderson Clayton Foods and Kraft Food Ingredients involved management of a fats and oils production, research, technical service, quality assurance and quality control, and product development.
His published writings include articles in INFORM (American Oil Chemists Society) and Candy Industry and Confectioners Journal, and chapters in Practical Handbook of Soybean Processing and Utilization and Bailey's Industrial Oil and Fat Products, Fifth Edition.
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