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2008_Fats_and_Oils

2008_Fats_and_Oils - Commodities Fat Oils Oils vs Fats"Oil...

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Commodities: Fat & Oils
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Oils vs Fats " Oil " : Mixture of triglycerides which is liquid at room temperature " Fat " : Mixture of TG, solid or semi-solid at room temp (fully crystallized, or partially crystallized) Oils Mostly of plant origin Constituent fatty acids are mostly monounsaturated or polyunsaturated Usually contain only small proportions of saturated fatty acids Monounsaturated oils Polyunsaturated oils peanut oil soybean oil olive oil wheat germ oil canola oil corn oil safflower oil Functionality of oils: salad oils frying oils
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Fats   Mostly of animal origin    Contain  high proportions of saturated FA's     Naturally-occurring fats :           tallow   (beef fat)          lard       (pork fat)        animal           milkfat (butterfat)            cocoa  butter          coconut oil          plant           palm  oil           Chemically modified fats:   hydrogenated, interesterified fats and oils     Uses of fats: margarines, spreads solid & semi-solid shortenings chocolates, other confectionaries          
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          Shortenings   Fats or oils added to doughs or batters to increase tenderness or cause flakiness in the baked product Mechanism : Fats, oils interfere with gluten development : Inhibit hydration of proteins Physically interfere with protein-protein rearrangements
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Solvent extraction may or may not be used Unit Processes in Edible Oil Refining
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(free) NaOH Unit Processes in Edible Oil Refining
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