Bleaching and Purifying Fats and Oils

Author: Gary R. List
Publisher: Elsevier
ISBN: 0128043504
Format: PDF
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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

Bleaching and Purifying Fats and Oils

Author: Henry Basil Wilberforce Patterson
Publisher: Amer Oil Chemists Society
ISBN: 9780935315424
Format: PDF, Mobi
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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.

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.

Methods to Access Quality and Stability of Oils and Fat Containing Foods

Author: Kathleen Warner
Publisher: The American Oil Chemists Society
ISBN: 9780935315585
Format: PDF, ePub
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Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.

Practical Guide to Vegetable Oil Processing

Author: Monoj Gupta
Publisher: Elsevier
ISBN: 1630670510
Format: PDF, ePub, Docs
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Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. Provides insights to the challenges of bleaching very green oils Includes new deodorizer designs and performance measures Offers insights on frying oil quality management Simple and easy-to-read language

Fats and Oils

Author: Richard D. O'Brien
Publisher: CRC Press
ISBN: 9781420061673
Format: PDF, Kindle
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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.

F rbung von Lebensmitteln Arzneimitteln Kosmetika

Author: Gisbert Otterstätter
Publisher: Behr's Verlag DE
ISBN: 3899479580
Format: PDF, Kindle
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Das Buch "Färbung von Lebensmitteln, Arzneimitteln, Kosmetika" wendet sich an Praktiker in der Lebensmittel-, Arzneimittel- und Kosmetikindustrie. Beschrieben werden anwendungstechnische Hinweise, einfache analytische Arbeitsmethoden sowie Informationen über die Zulässigkeit der Färbemittel in D, der EU und den wichtigsten Staaten außerhalb der EU. Von besonders großem Nutzen für die Praxis ist der sehr umfangreiche Block an Datenblättern der Färbemittel für Lebensmittel, Arzneimittel und Kosmetika! Die Datenblätter sind nach der Colour Indexnummer bzw. bei Färbemitteln in alphabetischer Reihenfolge geordnet.

Gentechnologie f r Einsteiger

Author: T. A. Brown
Publisher: Spektrum Akademischer Verlag
ISBN: 9783827428684
Format: PDF, Mobi
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Gentechnologie für Einsteiger hat sich weltweit als leicht verständliche Einführung in dieses wichtige und spannende Wissenschaftsgebiet bewährt. Die sechste Auflage bleibt dem Grundkonzept früherer Auflagen treu, widmet sich aber auch neuen, wachsenden Forschungsfeldern. Das Buch bleibt damit ein unentbehrlicher Leitfaden für Studierende in den Biowissenschaften und ihren zahlreichen Teilgebieten. Es eignet sich auch bestens als Einführung für alle, die sich in ihrem Beruf mit den Grundlagen des Themas vertraut machen müssen.