Vegetable oils in food technology : composition, properties and uses

Author:F. D. Gunstone

Summary: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

eBook, English, 2011

Edition:2nd ed

Publisher: Wiley-Blackwell, [Place of publication not identified], 2011

Physical Description:1 online resource (376 pages)

ISBN:

9781444339918, 1444339915

OCLC Number / Unique Identifier:1083187382

Subjects:

Food industry and trade

Contents:

Preface to the First Edition xi Preface to the Second Edition xii Contributors xiii List of Abbreviations xv 1 Production and Trade of Vegetable Oils 1 ; Frank D. Consumption and trade 3 1.2.1 Nine vegetable oils 3 1.2.2 Palm oil 8 1.2.3 Soybean oil 8 1.2.4 Rapeseed/canola oil 10 1.2.5 Sunflower seed oil 11 1.2.6 Groundnut (peanut) oil 12 1.2.7 Cottonseed oil 12 1.2.8 Coconut oil 12 1.2.9 Palm kernel oil 13 1.2.10 Olive oil 13 1.2.11 Corn oil 14 1.2.12 Sesame oil 14 1.2.13 Linseed oil 14 1.3 Some topical issues 14 1.3.1 Imports into China and India 14 1.3.2 Trade in oilseeds and in vegetable oils 15 1.3.3 Food and non-food use of vegetable oils 15 1.3.4 Prices 16 1.3.5 The food-fuel debate 19 1.3.6 Predictions for future supply and demand 21 1.3.7 Sustainability 22 1.3.8 Genetic modification 23 References 24 2 Palm Oil 25 ; Siew Wai Lin 2.1 Introduction 25 2.2 Composition and properties of palm oil and fractions 25 2.2.1 Palm oil 25 Squalene and other hydrocarbons 41 2.5 Food applications of palm oil products 42 2.5.1 Cooking/frying oil 42 2.5.2 Margarines 44 2.5.3 Shortenings 47 2.5.4 Vanaspati 49 2.5.5 Cocoa butter equivalents (CBE) 51 2.5.6 Other uses 52 2.6 Nutritional aspects of palm oil 52 2.7 Sustainable palm oil 53 2.8 Conclusions 53 References 54 3 Soybean Oil 59 ; Tong Wang 3.1 Introduction 59 3.2 Composition of soybean and soybean oil 59 3.2.1 Seed composition 59 3.2.2 Oil composition 59 3.2.3 Fatty acid composition 61 3.2.4 Minor components 63 3.3 Recovery and refining of soybean oil 65 3.3.1 Oil extraction 65 3.3.2 Oil refining 67 3.3.3 Modified non-alkaline refining 71 3.3.4 Co-products from oil refining 73 3.3.5 Fatty acid esters of glycidol and 3-monochloro-1, 2-propanediol as processing contaminants 77 3.4 And fire points 90 3.5.9 Solubility 91 3.5.10 Plasticity and spreadability 91 3.5.11 Electrical resistivity 91 3.6 Oxidation evaluation of soybean oil 92 3.7 Nutritional properties of soybean oil 93 3.8 Food uses of soybean oil 95 3.8.1 Cooking and salad oils 95 3.8.2 Margarine and shortening 96 3.8.3 Mayonnaise and salad dressing 97 References 98 4 Canola/Rapeseed Oil 107 ; Roman Przybylski 4.1 Introduction 107 4.2 Composition 108 4.2.1 Nature of edible oils and fats 108 4.2.2 Fatty acid composition of canola oil 109 4.2.3 Minor fatty acids 110 4.2.4 Triacylglycerols 111 4.2.5 Polar lipids 113 4.2.6 Tocopherols 115 4.2.7 Sterols 116 4.2.8 Pigments 118 4.2.9 Trace elements 119 4.2.10 Commercial crude oil, refined, And deodorized oil 119 4.2.11 Oxidative stability 120 4.3 Physical and chemical properties 121 4.3.1 Relative density 121 4.3.2 Viscosity 122 4.3.3 Smoke and flash point 122 4.3.4 Cold test 122 4.3.5 Crismer value 122 4.3.6 Saponification number 122 4.3.7 Iodine value 123 4.3.8 Melting characteristics, polymorphism, and crystal properties 123 4.4 Major food uses 123 4.4.1 Standard canola/rapeseed oil 123 4.4.2 High-erucic acid rapeseed (HEAR) oil 132 4.5 Conclusion and outlook 133 References 133 5 Sunflower Oil 137 ; Maria A. Types 160 5.8.1 Use of regular sunflower oil as salad oil and cooking oil 160 5.8.2 Margarine and shortening 160 5.9 Frying use of commercial sunflower oil types 161 5.9.1 Frying use of regular sunflower oil 161 5.9.2 Frying use of high- oleic sunflower oil 162 5.9.3 Frying use of mid- oleic sunflower oil 163 5.9.4 Frying use of sunflower oils with a high content of saturated fatty acids 163 Acknowledgement 163 References 163 6 The Lauric (Coconut and Palm Kernel) Oils 169 ; Ibrahim Nuzul Amri 6.1 Introduction 169 6.2 Coconut oil 169 6.2.1 Coconut palm 169 6.2.2 Coconut oil 170 6.2.3 Composition 171 6.2.4 Properties 175 6.2.5 Trade specifications 177 6.3 Palm kernel oil 178 6.3.1 Palm kernel oil 178 6.3.2 Composition 179 6.3.3 Properties 183 6.3.4 Trade specifications 185 6.4 Processing 185 6.4.1

Notes:

Preface to the First Edition xi Preface to the Second Edition xii Contributors xiii List of Abbreviations xv 1 Production and Trade of Vegetable Oils 1 Frank D. Gunstone 1.1 Extraction, refining and processing 1 1.2 Vegetable oils: Production, consumption and trade 3 1.2.1 Nine vegetable oils 3 1.2.2 Palm oil 8 1.2.3 Soybean oil 8 1.2.4 Rapeseed/canola oil 10 1.2.5 Sunflower seed oil 11 1.2.6 Groundnut (peanut) oil 12 1.2.7 Cottonseed oil 12 1.2.8 Coconut oil 12 1.2.9 Palm kernel oil 13 1.2.10 Olive oil 13 1.2.11 Corn oil 14 1.2.12 Sesame oil 14 1.2.13 Linseed oil 14 1.3 Some topical issues 14 1.3.1 Imports into China and India 14 1.3.2 Trade in oilseeds and in vegetable oils 15 1.3.3 Food and non-food use of vegetable oils 15 1.3.4 Prices 16 1.3.5 The food-fuel debate 19 1.3.6 Predictions for future supply and demand 21 1.3.7 Sustainability 22 1.3.8 Genetic modification 23 References 24 2 Palm Oil 25 Siew Wai Lin 2.1 Introduction 25 2.2 Composition and properties of palm oil and fractions 25 2.2.1 Palm oil 25 2.2.2 Palm olein 29 2.2.3 Palm stearin 31 2.3 Physical characteristics of palm oil products 33 2.3.1 Palm oil 33 2.3.2 Palm olein 34 2.3.3 Palm stearin 34 2.4 Minor components of palm oil products 35 2.4.1 Carotenes 36 2.4.2 Tocopherols and tocotrienols (tocols) 40 2.4.3 Sterols, squalene and other hydrocarbons 41 2.5 Food applications of palm oil products 42 2.5.1 Cooking/frying oil 42 2.5.2 Margarines 44 2.5.3 Shortenings 47 2.5.4 Vanaspati 49 2.5.5 Cocoa butter equivalents (CBE) 51 2.5.6 Other uses 52 2.6 Nutritional aspects of palm oil 52 2.7 Sustainable palm oil 53 2.8 Conclusions 53 References 54 3 Soybean Oil 59 Tong Wang 3.1 Introduction 59 3.2 Composition of soybean and soybean oil 59 3.2.1 Seed composition 59 3.2.2 Oil composition 59 3.2.3 Fatty acid composition 61 3.2.4 Minor components 63 3.3 Recovery and refining of soybean oil 65 3.3.1 Oil extraction 65 3.3.2 Oil refining 67 3.3.3 Modified non-alkaline refining 71 3.3.4 Co-products from oil refining 73 3.3.5 Fatty acid esters of glycidol and 3-monochloro-1,2-propanediol as processing contaminants 77 3.4 Oil composition modification by processing and biotechnology 79 3.4.1 Hydrogenation 79 3.4.2 Interesterification 80 3.4.3 Crystallization and fractionation 83 3.4.4 Traditional plant breeding and genetic modification 83 3.4.5 Oxidative and sensory properties of low-linolenic acid soybean oil to replace trans frying oil 85 3.5 Physical properties of soybean oil 87 3.5.1 Polymorphism 87 3.5.2 Density 88 3.5.3 Viscosity 88 3.5.4 Refractive index 89 3.5.5 Specific heat 89 3.5.6 Melting point 90 3.5.7 Heat of combustion 90 3.5.8 Smoke, flash, and fire points 90 3.5.9 Solubility 91 3.5.10 Plasticity and spreadability 91 3.5.11 Electrical resistivity 91 3.6 Oxidation evaluation of soybean oil 92 3.7 Nutritional properties of soybean oil 93 3.8 Food uses of soybean oil 95 3.8.1 Cooking and salad oils 95 3.8.2 Margarine and shortening 96 3.8.3 Mayonnaise and salad dressing 97 References 98 4 Canola/Rapeseed Oil 107 Roman Przybylski 4.1 Introduction 107 4.2 Composition 108 4.2.1 Nature of edible oils and fats 108 4.2.2 Fatty acid composition of canola oil 109 4.2.3 Minor fatty acids 110 4.2.4 Triacylglycerols 111 4.2.5 Polar lipids 113 4.2.6 Tocopherols 115 4.2.7 Sterols 116 4.2.8 Pigments 118 4.2.9 Trace elements 119 4.2.10 Commercial crude oil, refined, and deodorized oil 119 4.2.11 Oxidative stability 120 4.3 Physical and chemical properties 121 4.3.1 Relative density 121 4.3.2 Viscosity 122 4.3.3 Smoke and flash point 122 4.3.4 Cold test 122 4.3.5 Crismer value 122 4.3.6 Saponification number 122 4.3.7 Iodine value 123 4.3.8 Melting characteristics, polymorphism, and crystal properties 123 4.4 Major food uses 123 4.4.1 Standard canola/rapeseed oil 123 4.4.2 High-erucic acid rapeseed (HEAR) oil 132 4.5 Conclusion and outlook 133 References 133 5 Sunflower Oil 137 Maria A. Grompone 5.1 Introduction 137 5.2 Sunflower oil from different types of seed 138 5.2.1 Regular sunflower seeds 138 5.2.2 Commercial sunflower oil types 138 5.2.3 Composition of commercially available sunflower oil types 139 5.2.4 Other sunflower seed types to be commercialised 147 5.3 Physical and chemical properties 148 5.3.1 Relative density 148 5.3.2 Viscosity 149 5.3.3 Refractive index 149 5.3.4 Smoke point, flash point and fire point 149 5.3.5 Other physical properties 150 5.4 Melting properties and thermal behaviour 150 5.4.1 Melting properties of regular sunflower oil 150 5.4.2 Thermal behaviour of different sunflower oil types 150 5.5 Extraction and processing of sunflower oil 150 5.5.1 Preparation of sunflower seeds for extraction 151 5.5.2 Sunflower oil extraction 151 5.5.3 Processing of crude sunflower oil 151 5.6 Modified properties of sunflower oil 153 5.6.1 Hydrogenation of regular sunflower oil 154 5.6.2 Interesterification of sunflower oil 154 5.7 Oxidative stability of commercial sunflower oils 155 5.7.1 Inherent stability of different commercial sunflower oil types 155 5.7.2 Shelf- life of sunflower oil 156 5.7.3 Accelerated ageing of sunflower oil 157 5.7.4 Stabilisation of sunflower oil by added antioxidants 158 5.8 Food uses of different sunflower oil types 160 5.8.1 Use of regular sunflower oil as salad oil and cooking oil 160 5.8.2 Margarine and shortening 160 5.9 Frying use of commercial sunflower oil types 161 5.9.1 Frying use of regular sunflower oil 161 5.9.2 Frying use of high- oleic sunflower oil 162 5.9.3 Frying use of mid- oleic sunflower oil 163 5.9.4 Frying use of sunflower oils with a high content of saturated fatty acids 163 Acknowledgement 163 References 163 6 The Lauric (Coconut and Palm Kernel) Oils 169 Ibrahim Nuzul Amri 6.1 Introduction 169 6.2 Coconut oil 169 6.2.1 Coconut palm 169 6.2.2 Coconut oil 170 6.2.3 Composition 171 6.2.4 Properties 175 6.2.5 Trade specifications 177 6.3 Palm kernel oil 178 6.3.1 Palm kernel oil 178 6.3.2 Composition 179 6.3.3 Properties 183 6.3.4 Trade specifications 185 6.4 Processing 185 6.4.1 Fractionation 185 6.4.2 Hydrogenation 187 6.4.3 Interesterification 188 6.5 Food uses 190 6.5.1 Frying 190 6.5.2 Margarine 190 6.5.3 Medium-chain triacylglycerols 191 6.5.4 Speciality fats: Cocoa butter substitutes 192 6.5.5 Filling creams 192</p & g

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