Food oils and their uses PDF
Preview Food oils and their uses
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WEISS, Ph.D. Research Chemist, U.S. Department of Agriculture, Agriculture Research Service, Eastern Utilization Research and Development Division, Dairy Products Laboratory, Washington, D.C. CrECTTFJBDA’S® S&S&SBE irr 'LOUIS. ^MISSCQaBQ WESTPORT, CONNECTICUT THE AVI PUBLISHING COMPANY, INC. 1970 © Copyright 1970 by Tiie Avi Publishing Company, Inc. Westport, Connecticut REGISTERED AT STATIONERS’ HALL 1970 LONDON, ENGLAND, All rights reserved Library of Congress Catalog Card Number: 79-135468 ISBN-0-87055-093-4 Printed in the United States of America BY MACK PRINTING COMPANY, EASTON, PENNSYLVANIA Preface A number of books have been written on the chemistry of fats and oils. They deal either with analytical methods or with chemical reactions and pioeessing theory. There has been a tendency, however, for such books to treat formulation and utilization of finished products too lightly. They delve rather deeply into the scientific aspects of the field without con¬ sidering the body of process methods known as “the art.” Much of the art appears in trade journal articles and patent literature. The scientific basis for information given in such sources is often mere conjecture or diffieult-to-prove theory. This should not make the observa¬ tions and techniques given less valid or of little importance. It has been the author’s experience that a great deal of interest exists in the food industry in obtaining technical information on fats and oils and products prepared from them. However, the student, food processor, plant operator, equipment manufacturer, etc., are often too busy with their own affairs to be able to wade through involved texts or to spend much time in contemplating technical literature. The aim of this book is to provide abridged, technical information on fat and oil products and their uses. Material has been gathered from patents, trade journals, scientific journals, and personal experience. Prac¬ tical aspects have been stressed without ignoring the theoretical. The book is directed at persons interested in the field whether or not they have been technically trained. T. J. Weiss New Orleans, La. March 1970 Contents CHApTER PAGE Preface . 1. Chemical and Physical Properties of Fats and Oils. 1 2. Commercial Oil Sources. 26 3. Basic Processing of Fats and Oils. 47 4. Chemical Adjuncts. 5. Shortening—Introduction. 81 6. Bakery Shortenings. 97 7. Frying Shortenings and their Utilization.108^ 8. Household Shortenings.126 9. Margarine.130 10. Mayonnaise and Salad Dressings.145 11. Peanut Butter.177 12. Confectionery Coatings.194 13. Imitation Dairy Products.214 Index.219 vii CHAPTER 1 Chemical and Physical Properties of Fats and Oils INTRODUCTION Fats and oils make up one of three major classes of food materials, the others being carbohydrates and proteins. Fats and oils have been known since ancient times as they were easily isolated from their source. They found utility because of their unique physical properties. Fatty tissues from animal sources liberate free-floating fats on being boiled. Olives and sesame seeds yield oil on being pressed. Such fats and oils add flavor and lubricity to foods prepared with them. The very commonness of fats and oils and the familiarity most people have with them has led to an ironic situation. The average user, whether a housewife, chef, baker, or food manufacturer, often has little real un¬ derstanding of the character of fatty products. There are times when selection of the proper fat for a use situation can be very critical but is done incorrectly. Other times the selection need not be critical but a costly choice is made due to prejudice or to lack of adequate knowledge of the subject. Much of the terminology used in fat and oil work developed over the years by processors who had only practical knowledge. Even the early chemists were hampered by incomplete understanding of their field of study. Therefore, a fat was defined as the oleaginous material which was solid at room temperature while the liquid form was called an oil. The process of separating a fatty mass into a more liquid and a more solid fraction resulted in calling the former the oil and the latter the stearine portion. This led to the anomalous situation that oleo oil from beef fat was fairly solid at room temperature while the stearine separated from cottonseed oil could be liquid at a somewhat elevated room tempera¬ ture. COMPOSITION OF FATTY MATERIALS Edible fats and oils are esters of the three carbon trihydric alcohol, glycerin, and various straight chained monocarboxylic acids known as fatty acids. The fatty acids of natural fats have 4 to 24 carbon atoms and, with minor exceptions, have an even number of such atoms. Figure 1 shows the structure of glycerin, fatty acids, and a fat derived from them. The fatty acids may be saturated, monounsaturated, or polyunsaturated. Saturated acids have all of the hydrogen that the carbon chain will hold. 1
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