Oils and Fats Authentication
John Wiley & Sons, Feb 12, 2009 - Technology & Engineering - 224 pages
Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors.
The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
2 Authentication of olive oil
3 Authentication of cocoa butter
4 Authentication of evening primrose borage and fish oils
5 Milk fat and other animal fats
2-position adulteration Agric animal fats Anklam Aparicio authenticity bleaching borage oil carbon number chemical chocolate cholesterol cocoa butter Codex Alimentarius column compounds consumer contain deodorization detection determination edible oils European Communities expressed as oleic extra virgin extracted fats and oils fatty acid composition fish oils flavour Food Chem free acidity gas chromatography GC-MS geographical origin hazelnut oil HPLC hydrocarbons isomers labelling lard levels linoleic linolenic Lipid method mg/kg milk fat minor components mixtures multivariate ND ND ND Oil Chem oil obtained oils and fats oleic acid olive-pomace oil olive-residue oil oxidation palm kernel polyunsaturated pork fat present primrose primrose oil procedures processing rapeseed oil refined oils Regulation samples saturated seed oil solvent Sost soyabean standard stigmasterol sunflower Table tallow techniques Technol tocopherols tocotrienols triacylglycerols triglyceride composition triglycerides triterpene unsaponifiable unsaturated variables vegetable fats vegetable oils virgin olive oil volatile