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
according added addition agent amount aqueous phase assigned blend butter carbon carried catalyst coating cocoa color combined components composition comprises concentrate consisting containing continuous cooled cream crystallization described desired dispersion dried edible effect emulsifier emulsion ester Example extraction fatty acid filter flavor flow fraction further glyceride grams hard heated hydrogenated ingredients least less liquid lower maintained margarine material melting point metal method milk minutes mixed mixture obtained particles particularly passed peanut phase powder preferably prepared present pressure protein pump range ratio reaction reduced refined removed resulting salt samples saturated separated shortening sodium solids solution solvent soybean oil stability stage starch steam step stirring storage substantially sugar suitable surface tallow tank temperature treated triglycerides U.S. Patent vacuum vegetable oil vessel weight