《TECHNOLOGY OF FATS & OILS.doc》由会员分享，可在线阅读，更多相关《TECHNOLOGY OF FATS & OILS.doc（17页珍藏版）》请在三一办公上搜索。
1、TECHNOLOGY OF FATS & OILSFATS AND OILS1- IntroductionA. TerminologyB. Nutritional functionsC. Food Tech. FunctionsD. Fatty Acid composition2- Methods of ExtractionA. RenderingB. PressingC. Solvent Extraction3- Refining of OilsA. Removal of Cellular MaterialB. Removal of Free Fatty AcidsC. Removal of
2、 Color BleachingD. Removal of Odor DeodorizationE. Winterization4- Hydrogenation and Tailoring5- Butter manufacturing6- Margarine manufacturingFATS & OILS TERMINOLOGYEdible Vegetable oilsOlive, cottonseed, peanut, soybean, sunflower, rapeseed (canola)Safflower, corn, sesamePalm oilsPalm, coconutIndu
3、strial oilsLinseed, tung, castorMarine oilsFish, whale, fish liverButter(Milk Fat)Tallow & Greases(Animal Fat)LardExtraction of Fat & OilsI. Rendering of Fat (Animal Fat)- Chiefly from Animal Tissues- By the use of Heat - Dry- WetII. Pressing of Oils (Vegetable oils)Pressure is used:Hydraulic PressS
4、crew PressPlate and Frame PressIII. Solvent Extraction (Vegetable oils, ie Soybeans)Solvents used: Hexane, P.Ether, BenzeneProcesses:Batch processCounter Current ExtractionRefining of Oils1. Removal of Cellular Materiala. Settlingb. Filteringc. Centrifugingd. Adsorbants2. Removal of Free Fatty Acids
5、a. Alkali refiningb. Steam refining3. Removal of color Bleachinga. Use of adsorbants Activated silica (Fullers Earth)4. Removal of Odor Deodorizationa. Use of steam injection (at 165- 200 C)5. Winterizationa. Chilling the oil without agitationb. FilteringCS oil (iodine no. 107) yields65 % oil with I
6、. no. 11335 % oil with I. no. 95HYDROGENATION What happens1. Isomerization: 13 12 10 9 CH3 (CH2)4 CH = CH CH2 CH = CH (CH2)7 COOH Linoleic2. Cis to trans3. Effect of Chain length4. Effect of = position5. Effect of degree of unsaturation, within one triglycerideTAILORING OF FATSFat SplittingFat Glyce
7、rol + FA + NaOH (soap candles)EsterificationGlycerol + FA Mono Glycerides Or DiAlcohol Tri (Emulsifiers, Stabilizers)Inter EsterificationReaction of Ester + FA is Acidolysis Ester + Alcohol is Alcoholysis Ester + Ester is TransesterificationVeg. Oils NO Random Distribution Sat Unsat interesterify Ch
8、ange SatAnimal Fat Random Distribution Except Lard Sat No ChangeSome Commercial ProductsHydrog. Palm-Olein Cocoa Butter Substitute (CBS) Used for ChocolateHydrog. Palm-Olein + Stearin more waxy CBSPKO Palm Kernel Olein ice cream dipping multipurposeAP40 Palm Shortening for Deep-fat frying (chicken)S
9、horteningFor Cooking Deep fat fryingFor Cakes & CreamsFor Processed cheeseFor ChocolatesBUTTER Milk is heatedto 32 C 1- Pass through Separator 40 % cream2- Heat to 90 C3- Cool to 74 C4- Pass through Heavy Cream Separator 80 % cream5- Through Phase Reverser6- Serum Separator7- Kneading & Chiller8- Cr
10、ystallizer9- Packaging MARGARINETypical Margarine Composition (From Lampert, p.303)Melted Veg. Fat 80.00 %Cultured Skim milk 17.76 Salt 1.50Vitamin A & D conc 0.01Na benzoate 0.10Color 0.01Butter Flavor 0.01Antioxidant 0.01Glyceryl monostearate 0.30Soybean lecithin 0.30OR Proximate analysis Fat 80.5
11、2 % H2O 15.43 Salt 2.40 Curd 1.65Manufacturing:1- Preparation of Fat Blend2- Cooling or Crystallization3- Kneading4- Extrusion & PackagingMayonnaiseGeneral Commercial Composition77 82% Winterized salad oil5.3 5.8% Liquid Egg Yolk / Emulsifier2.8 4.5% Vinegar Salt Sugar Spices Water 100%Preparation:
12、2 Stage mixing- High speed blades- Higher speed to break oil into smaller droplets.Salad Dressing Less oil 35 50%+ Starch as a thickener.Fat SubstitutesPurpose: To reduce Fat and CaloriesTypesOne type is:1. Protein particles, contain 40 % of fat calories“ Microparticulted”Example: for Ice cream2. CHO StarchExample: Pourable salad dressing Another type:1. Sugar Esters: which are not absorbed and metabolizedExample: Olestra derived from sucroseLimited permission in processed foodOnly, such as Potato chips.
