Refining and degumming systems for edible fats and oils

@article{Carr1978RefiningAD,
  title={Refining and degumming systems for edible fats and oils},
  author={Roy A. Carr},
  journal={Journal of the American Oil Chemists’ Society},
  year={1978},
  volume={55},
  pages={765-771}
}
  • Roy A. Carr
  • Published 1 November 1978
  • Chemistry
  • Journal of the American Oil Chemists’ Society
Crude edible fats and oils contain variable amounts of nonglyceride impurities, such as free fatty acids, non-fatty materials generally classified as “gums”, and color pigments. Most of these impurities are detrimental to end product fresh and aged quality characteristics, hence must be eliminated by a purification process before the finished fats and oils are suitable for human consumption. The object of this process is to remove these objectionable impurities with the least possible loss of… 
CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING
Fats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide
Chemical and physical effects of processing fats and oils
Soybean oil is processed for a variety of food uses, salad/cooking oil, margarine and shortening. Crude soybean oil is composed mainly of triglycerides but also contains measurable amounts of minor
Quality characteristics of physically refined soyabean oil: effects of pre‐treatment and processing time and temperature
Summary Conventional alkali refining of edible oils is being replaced progressively by physical refining, which offers improved yields, reduced processing times and few by-product problems. The
Degumming, refining and bleaching soybean oil
This subject deals with the removal of the fat-soluble impurities from crude soybean oil. These impurities may be present in true solution or in a colloidal state; their effective removal is
Storage, Handling, and Transport of Oils and Fats
This chapter deals with problems involved in treating the vegetable oils at every aspect of production and highlights the sources of errors and how to rectify these with proper management. All
Composition and Characterization of Refined Oil Compared with Its Crude Oil from Waste Obtained from Mangifera indica
Crude and refined seed kernel oil was extracted from Alphanso mango aiming the study of physico-chemical properties. The oil produced was refined through degumming, neutralization and bleaching
EFFECT OF PROCESSING ON CONSTITUENTS AND OXIDATIVE STABILITY OF MARINE OILS
Changes in the contents of neutral and polar lipids, α-tocopherol, free fatty acids and color of seal blubber oil (SBO) and cod liver oil (CLO) during different processing steps of alkali-refining,
Membrane Processing of Fats and Oils
Membrane technology is a mature industry and has been successfully applied in various food industries for separation of undesirable fractions from the valuable components of the feed streams. The
...
1
2
3
4
5
...