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PURIFICATION OF EDIBLE OILS
IMPROVING STABILITY OF FATS AND OILS
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added agitation alkali metal amount anhydride antioxidant aqueous phase assigned carbon catalyst centrifuge coating cocoa butter components composition comprises concentrate containing cooled cottonseed cream crystallization deodorizing dispersion dried emulsifier emulsion ester Example extraction fat blend fat content fatty acid ester filter filtration flavor fluid fraction free fatty acid glyceride glycerol grams heat exchanger hexane homogeneous hydrogenated ingredients interesterification interesterified iodine value lecithin linoleic linoleic acid liquid margarine material melting point minutes mixed mixture moisture monoglycerides obtained oleic palm oil particles peanut butter peanut oil powder preferably prepared pressure protein pump ratio reaction refined removed resulting room temperature safflower oil salt samples saturated fatty separated shortening slurry sodium solids solution solvent soybean oil spray stability starch steam stearin stirring storage substantially sucrose sugar suitable tallow tank tempeh triglycerides U.S. Patent unsaturated vacuum vegetable oil viscosity weight wetting agent whey