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A Wiley-Interscience publication. Includes bibliographical references and index. Contents: v. Edible oil and fat products: chemistry, properties, and health effects v. Edible oil and fat products: edible oils v. Edible oil and fat products: specially oils and oil products v.
Edible oil and fat products: products and applications v. Edible oil and fat products: processing technologies v. Industrial and nonedible products from oils and fats. Oils and fats, I. Title: Baileys industrial oil and fats products.
Bailey, Alton Edward, S46 dc22 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1. Contributors R. EARL G. LYNN A. GARY R. MIAN N. NEIL D. Preface Oils and fats are important components of foods, and they, or their derivatives and products thereof, play an important role in non-food applications.
In food, oils and fats provide a concentrated source of energy as well as a carrier of fat-soluble components. They also serve as a heat transfer medium for food processing and render desirable texture and avor as well as mouthfeel to products.
Oils and fats originate from plant and animal sources. Although plant sources include oilseeds, tropical fruits, and alga, the latter may originate from land-based animals, sh, marine mammals, and derived sources. The main components of food lipids are triacylglycerols, but minor components are also important for quality characteristics, stability, and application areas. Both the type of fatty acids and their degree of unsaturation as well as the type and content of minor components affect the keeping quality of the oil, and certain minor components such as phytosterols might also be used for ngerprinting and authentication of the source materials.
The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. Recent developments in the area of oils and fats has led to the production of specialty lipids from novel sources such as fruit seeds, nuts, and other minor plant sources.
In addition, preparation of structured lipids for a myriad of applications has been of interest. Minor components of oils and fats may be isolated during processing and used as nutraceutical and functional food ingredients. Examples are lecithin, phytosterols, tocopherols, and tocotrienols, among others. Obviously, the health-promoting potential of such products is also of interest. The processing technologies employed for production of fats and oils, and associated components, to make them shelf-stable with acceptable sensory characteristics and avor as well as secondary processing technologies for production of specic products are important considerations in this area.
Food commodities xi. There are many areas where oils and fats are used for non-food purposes. Thus, detergents, soaps, glycerine and polymers, inks, lubricants, and biodiesel may be derived from fatty acids and their derivatives. Many applications would provide alternatives to the use of synthetic material or environmentally friendly substitutes in non-food applications.
The sixth edition of Bailey provides a comprehensive description of topics relevant to the oils and fats industry in six volumes as compared with ve volumes in the fth edition. The additional volume volume 3 is mainly on specialty oils and fats and their byproducts or minor components as well as on those of low-calorie fat substitutes and structured lipids. An article on sh oils and one on marine mammal oils are also included in this volume. However, the material covered in other volumes is often substantially different from the available in the fth edition as new articles are introduced, and when the title appears the same, substantial updating of the references and introduction of new material has occurred; new authors in some cases have made these contributions.
Thus, the rst volume includes three new articles on crystallization and physical properties of oils and fats. There are also new articles on antioxidant theory and regulatory status as well as on mechanisms and measurements of lipid oxidation.
A new article has been introduced on quality assurance of oils and fats. Meanwhile, the second volume presents the main sources of food lipids, and new articles on sesame oil and rice bran oil have been introduced. The fourth volume provides a description of application areas, and here again new articles on confectinary lipids as well as on frying oils and snack food production have been added.
The fth volume on processing technologies introduces new articles on supercritical, membrane, and extrusion technologies. Finally, the sixth volume on nonedible uses of fats and oils has new articles on biodiesel, hydrolic uids, lubricants, inks, as well as pharmaceutical and cosmetic uses of lipids.
An article on the use of soybean oil in edible lm and adhesive production is also included. Thus, the sixth edition is substantially different from what was available in the fth edition.
I am indebted to many authors for their state-of-the-art contributions as well as to primary and secondary reviewers for different articles. The advisory committee members served an important role in providing invaluable comments. In addition, staff from John Wiley and Sons provided considerable help in different aspects related to production and assembly of the work. This series serves as a primary source of and as a compendium of information on oils and fats for the industry, academia and government scientists, and technical personnel, and as a reference for senior undergraduate and graduate students in food science, nutrition, dietetics, biochemistry, and related disciplines.
An integrated table of contents allows better search of materials of interest, and the last volume has a cumulative index. Extensive bibliography throughout the series also provides the reader with the opportunity to consult primary references for additional information. Open navigation menu. Close suggestions Search Search. User Settings. Skip carousel. Carousel Previous. Carousel Next. What is Scribd? Bailey's Industrial Oil and Fat Products. Document Information click to expand document information Date uploaded Apr 30, Did you find this document useful?
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The material in this book is divided into 7 chapters and is not solely an updating of subjects from earlier editions. Information on hydrogenation chapter 1 is an update of the process in oil and fat technology. Chapter 2, entitled Fat Splitting, Esterification, and Interesterification, described the techniques used to obtain some of the most important chemical raw materials derived from oils and fats. The widely diverse natural sources of and the processing of oils and fats to render them suitable for the many industrial and edible applications are addressed in chapter 3, Extraction of Fats and Oils, and in chapter 4, Refining and Bleaching. Selected important commercial uses for oils and fats in edible products that show improved demand are discussed in chapter 5, and predominately industrial uses of oils and fats form the basis of material in chapter 6.
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All rights reserved. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section or of the United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc. No warranty may be created or extended by sales representatives or written sales materials.
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About the Editor-in-Chief Dr. Shahidi has made significant contributions to both the basic and applied areas of food and nutraceutical science and technology, and has received numerous awards and 10 patents for his pioneering scientific achievements. Shahidi is editor and author of 64 books and over research articles and book chapters. Ahmad, Shoukath M. Co and Alejandro G. Marangoni Animal Fats Mark P.
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