Bleaching and Purifying Fats and Oils

Author: Henry Basil Wilberforce Patterson
Publisher: Amer Oil Chemists Society
ISBN: 9780935315424
Format: PDF
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This book describes in detail the different physical and chemical operations in bleaching and purifying fats and oils. It covers the processing of more than 20 fats and oils, as well as the structure and manufacture of adsorbent earths and carbons. Separate chapters consider bleachers and filters, oil recovery, safety matters, and the significance of commonly used tests. Written from a practical standpoint, the material is useful for processors already working in the fats and oils industry, as well as for those just entering it.

Bleaching and Purifying Fats and Oils

Author: Gary R. List
Publisher: Elsevier
ISBN: 0128043504
Format: PDF, ePub, Docs
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Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed Second edition features the progress in the bleaching and purifying of fats and oils since the mid-1990s Includes extensive details on the adsorptive purification of an oil prior to subsequent steps in the process, including refining and deodorization Offers practical considerations for choosing membranes, filtration equipment, and other key economic consideratons

Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition

Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330857
Format: PDF, Mobi
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Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry.

Fats and Oils

Author: Richard D. O'Brien
Publisher: CRC Press
ISBN: 9781420061673
Format: PDF, ePub, Docs
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In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications. In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including: Expanded coverage of essential fatty acids and their health implications Extended chapter on problem solving and discussion of trans fats Added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils Improved quality management chapter Doused with practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective.

Molecular Biomethods Handbook

Author: John M. Walker
Publisher: Springer Science & Business Media
ISBN: 9781603273756
Format: PDF, Kindle
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Recent advances in the biosciences have led to a range of powerful new technologies, particularly nucleic acid, protein and cell-based methodologies. The most recent insights have come to affect how scientists investigate and define cellular processes at the molecular level. This book expands upon the techniques included in the first edition, providing theory, outlines of practical procedures, and applications for a range of techniques. Written by a well-established panel of research scientists, the book provides an up-to-date collection of methods used regularly in the authors’ own research programs.

Vegetable Oils in Food Technology

Author: Frank Gunstone
Publisher: John Wiley & Sons
ISBN: 1444339915
Format: PDF, ePub, Docs
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Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology

The Veterinary ICU Book

Author: Wayne Wingfield
Publisher: Teton NewMedia
ISBN: 9781893441132
Format: PDF, ePub, Docs
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Interdisciplinary in approach, clearly defining the physiological and clinical principles, which are fundamental to management of the critically ill small animla patient. Clear guidelines for organizing, equipping and staffing an Emergency/Critical Care unit and practical coverage of ethical and lefal concerns in Emergency/Critical Care medicine. A generic resource designed for the veterinary health care giver in any Emergency/Critical Care setting. This book is dedicated to the fundamental clinical signs of astute observation, careful differential diagnosis and analytical thereutic decision making. The presentation is consistent in layout and liberally uses algorithms, diagnostic imaging and original line art. It is the product of eighty expert authors who have created a concise, clinically specific resource for the specialist, residents in training, veterinary practitioners, technicians and students.

Guide to Research Techniques in Neuroscience

Author: Matt Carter
Publisher: Academic Press
ISBN: 0128005971
Format: PDF, ePub
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Neuroscience is, by definition, a multidisciplinary field: some scientists study genes and proteins at the molecular level while others study neural circuitry using electrophysiology and high-resolution optics. A single topic can be studied using techniques from genetics, imaging, biochemistry, or electrophysiology. Therefore, it can be daunting for young scientists or anyone new to neuroscience to learn how to read the primary literature and develop their own experiments. This volume addresses that gap, gathering multidisciplinary knowledge and providing tools for understanding the neuroscience techniques that are essential to the field, and allowing the reader to design experiments in a variety of neuroscience disciplines. Written to provide a "hands-on" approach for graduate students, postdocs, or anyone new to the neurosciences Techniques within one field are compared, allowing readers to select the best techniques for their own work Includes key articles, books, and protocols for additional detailed study Data analysis boxes in each chapter help with data interpretation and offer guidelines on how best to represent results Walk-through boxes guide readers step-by-step through experiments

Palm Oil

Author: Oi-Ming Lai
Publisher: Elsevier
ISBN: 0128043466
Format: PDF, Docs
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This book serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability. Presents several chapters related to oil palm genetics, including oil palm genomics, tissue culture and genetic engineering. Includes contributions from more than 80 well-known scientists and researchers in the field. In addition to chapters on food uses of palm oil, the book contains nonfood applications such as use as a feedstock for wood-based products or for bioenergy. Covers key aspects important to the sustainable development of palm oil.

The Complete Book on Emulsifiers with Uses Formulae and Processes 2nd Revised Edition

Author: NPCS Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 8190568531
Format: PDF, ePub, Docs
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Emulsifier is an organic compound that encompasses in the same molecule two dissimilar structural groups e.g. water soluble and a water insoluble moiety. It is the ingredient which binds the water and oil in a cream or lotion together permanently. The composition, solubility properties, location and relative sizes of these dissimilar groups in relation to the overall molecular configuration determine the surface activity of a compound. Emulsifiers are classified on the basis of their hydrophilic or solubilizing groups in to four categories anionic, non ionic, cationics and amphoterics. Emulsifier is utilized in various industries; agriculture, building and construction, elastomers & plastics, food & beverages, industrial cleaning, leather, metals, paper, textiles paints & protective coatings etc. An emulsion is an ideal formulation for the administration. The emulsion form allows uniform application of a small amount of active ingredient on the surface of the skin. Some of the important emulsions in different field are pharmaceutical emulsions, rosin & rubber emulsion, textile emulsions, pesticide emulsions, food emulsions, emulsion in paint industry, emulsion in polish industry, leather & paper treatment emulsions etc. Various cosmetics creams, such as moisturizers, contain emulsifiers. Lighter, less greasy feeling creams are oil in water emulsions; heavier creams used to treat rough skin are water in oil emulsions, with oil as the main ingredient. Liquid soaps, toothpastes and other body care products also contain emulsifiers. Emulsifiers have the ability to optimize the concentration of certain nutrients in an emulsion. For example, in hair conditioners, some conditioning agents can damage hair if not properly diluted in the solution. Emulsifiers are among the most frequently used types of food additives. Emulsifiers can help to make a food appealing. Emulsifiers have a big effect on the structure and texture of many foods. Increasing demand for low fat food among health conscious consumers is gradually driving the market for emulsifiers. Besides stabilizing emulsions, emulsifiers derived from non hydrogenated fats help in maintaining sensory characteristics of food such as texture, flavor, and taste that are often lost due to fat reduction. This characteristic of making healthier products similar in taste to fat containing versions has enabled emulsifiers in gaining widespread acceptance in the market. The global food industry is also witnessing increase in demand for multipurpose emulsifiers that perform functions of both stabilization and emulsification. Some of the fundamentals of the book are characteristics and application of emulsifiers, wetting and detergent structures in emulsifier, effect of surfactant on the properties of solutions, wetting characteristics of emulsifiers, formulated emulsifiers, non surfactant functional additives, inert fillers, functional surfactant additives, uses of emulsifiers, household and personal products, industrial uses of emulsifier, anionic surfactants, non ionic surfactants, cationic, amphoteric and enzyme, alkylolamides, vinylarene polymers, alkyl sulfates, ethoxylation processes, application of emulsifiers, etc. The present book contains manufacturing processes of various types of emulsifiers which have applications in different industries. This is a resourceful book for scientists, technologists, entrepreneurs and ingredients suppliers.