Edible Oil Processing
2. Auflage Juli 2013
342 Seiten, Hardcover
Wiley & Sons Ltd
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.
This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
List of Abbreviations xv
Introduction xvii
1 Composition and Properties of Edible Oils 1
Frank D. Gunstone
1.1 Introduction 1
1.2 Components of natural fats 3
1.3 Fatty acid composition 16
1.4 Physical properties 19
1.5 Chemical properties 25
1.6 Effect of processing on food oil components 33
References 34
2 Bulk Movement of Edible Oils 41
Wolf Hamm
2.1 Oil production and exports 41
2.2 Cargo damage 45
2.3 Quality of oils shipped 47
2.4 Codex Alimentarius 48
2.5 Oil shipments: systems and regulations 49
2.6 Shore storage 52
2.7 Movement and storage costs 53
2.8 Refinery location 53
Acknowledgement 53
References 54
3 Production of Oils 55
Philippe van Doosselaere
3.1 Introduction 55
3.2 Seed handling and storage 56
3.3 Preparation of oilseeds 60
3.4 Preparation of soybean 61
3.5 Preparation and pressing of rapeseed (canola) 69
3.6 Preparation and pressing of sunflower seed 77
3.7 Full pressing 78
3.8 Oil from other seeds 81
3.9 Olive oil production 87
3.10 Palm oil production 91
4 Solvent Extraction 97
Timothy G. Kemper
4.1 Introduction 97
4.2 Solvent extractor 99
4.3 Meal desolventiser toaster 107
4.4 Meal dryer cooler 114
4.5 Miscella distillation system 117
4.6 Solvent recovery system 119
4.7 Heat recovery 123
References 125
5 Edible Oil Refining: Current and Future Technologies 127
Wim De Greyt
5.1 Introduction 127
5.2 Next-generation chemical refining with nanoneutralisation 128
5.3 Enzymatic degumming: a missing link in the physical refining of soft oils? 131
5.4 Bleaching: from single-stage colour removal to multistage adsorptive
purification 136
5.5 Deodorisation: much more than just a process for the removal of off-flavours 141
5.6 Short-path distillation and supercritical processing: refining technologies for
the future? 148
References 150
6 Oil Modification Processes 153
Marc Kellens and Gijs Calliauw
6.1 Introduction 153
6.2 Hydrogenation 154
6.3 Interesterification 166
6.4 Dry fractionation 175
production 191
References 195
7 Enzyme Processing 197
David Cowan
7.1 Introduction 197
7.2 Enzyme applications before oil refining 199
7.3 Applications within edible oil modification 208
7.4 Improving processing sustainability through enzyme usage 219
References 221
8 Application of Edible Oils 223
Arjen Bot and Eckhard Fl¨oter
8.1 Introduction 223
8.2 Physical chemistry of triacylglycerides 225
8.3 Fat crystal networks 228
8.4 Design of functional TAG compositions 229
8.5 Application in fat-continuous emulsions (spreads) 234
8.6 Application in water-continuous emulsions 237
8.7 Application in other fat-continuous products 241
8.8 Conclusion 245
References 246
9 Quality and Food Safety Assurance and Control 251
Mar Verhoeff and Gerrit van Duijn
9.1 Introduction 251
9.2 Analytical methods for measuring oil and fat composition 252
9.3 Quality analyses 252
9.4 Supply chain contaminants 257
9.5 Quality and food safety assurance 261
References 266
10 Oil Processing Design Basics 267
Gerrit van Duijn and Gerrit den Dekker
10.1 Introduction 267
10.2 Refining and modification process routes for most common oil types 268
10.3 Oil processing block diagram design 274
10.4 Effective equipment capacity 283
operations 285
10.5 Tank park design rules 285
10.6 Design estimates for utilities consumptions and effluent production 291
10.7 Occupational safety by design 301
References 310
Further Reading 311
Index 313
"This book will be an excellent addition to a lipid scientist's library as well as plant personnel, and food scientists. Members of academia will find this book useful in preparing graduate courses in food scienceand engineering." (G.R. List, Food Research International, 2013)
Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.
Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.
