Get Bailey's Industrial Oil And Fat Products PDF

By Fereidoon Shahidi

ISBN-10: 0471384607

ISBN-13: 9780471384601

First released in 1945, Bailey's has develop into the traditional reference at the meals chemistry and processing know-how on the topic of fit to be eaten oils and the nonedible byproducts derived from oils. This 6th variation positive aspects new assurance of suitable for eating fat and oils and is improved by way of a moment quantity on oils and oilseeds. This 6th version includes six volumes: 5 volumes on fit for human consumption oils and fat, with nonetheless one quantity (as within the 5th variation) dedicated to nonedible items from oils and fat. a few fresh issues within the 6th version comprise: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as with regards to oil construction. Now with seventy five obtainable chapters, every one quantity includes a self-contained index for that specific quantity.

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Additional info for Bailey's Industrial Oil And Fat Products

Sample text

Generally, the starting point will be a triacylglycerol, and these reactions provide routes by which the composition and properties of oils and fats can be modified. Acidolysis. This reaction can be acid or enzyme catalyzed and may be used to modify triacylglycerol composition. , from palm-kernel oil) results in a triacylglycerol enriched in medium-chain fatty acids. Alcoholysis. Methanolysis of triacylglycerols is used to prepare methyl esters for fatty acid analysis, a process frequently referred to as transesterification.

3 Applications of Frying Oil ................................. 4 Selection of Frying Oil ..................................... 5 The Frying Process ......................................... 6 Chemical Reactions Occurring in Oil during Frying .............................................................. 7 Sources of Free Radicals ................................ 8 Polymerization ................................................. 9 Complexity of Oil Reactions in Frying .............. 10 Analytical Requirements for Fresh Frying Oil ....................................................................

10 CHEMISTRY OF FATTY ACIDS TABLE 6. Saponification Equivalent (SE), Saponification Value (SV), Iodine Value (IV), and Unsaponifiable Matter of Some Commodity Oils. 5 Ã SE ¼ 56108/SV. Cod liver oil. ÃÃÃ Low erucic rape (Canola). Data from (11). ÃÃ 3. HYDROLYSIS, ESTERIFICATION, AND ESTER EXCHANGE Reactions converting acids to esters or vice versa and the exchange of ester groups are among the most widely used in fatty acid and lipid chemistry (Figure 4). They find applications from microscale preparation of methyl esters for GC analysis to the industrial production of oleochemicals and biodiesel.

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Bailey's Industrial Oil And Fat Products by Fereidoon Shahidi


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