Edible Oils and Fats: Recent Developments |
Contents
INTRODUCTION | 1 |
PURIFICATION OF EDIBLE OILS | 24 |
IMPROVING STABILITY OF FATS AND OILS | 53 |
Copyright | |
20 other sections not shown
Common terms and phrases
added agitation 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 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 fatty vacuum valve vegetable oil viscosity weight wetting agent whey