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Download e-book for kindle: Development and processing of vegetable oils for human by Roman Przybylski, Bruce E. McDonald

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By Roman Przybylski, Bruce E. McDonald

ISBN-10: 0935315667

ISBN-13: 9780935315660

Development and Processing of Vegetable Oils for Human nutrients presents the reader with updated information regarding vegetable oils: from foodstuff and nutrients necessities via genetic amendment and seed creation to regulatory elements of recent oils and vegetation. This booklet is a helpful source for oilseed processors, manufacturers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.

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323: 439 (1990). 49. B. Katan, J. Lipid Res. 33: 399 (1992). K. Mag T. , 35 Old Church Road, King City, Ontario, L7B 1 K4, Canada Introduction In recent years, there have been increasing public demands that certain fats used in the manufacture of fats and oils products no longer be used. To review briefly, current thinking includes the following points: avoid lauric (C12:0), myristic (C14:0) saturated fatty acids, and trans isomer fatty acids; stearic (C18:0) and palmitic (C16:0) are no longer viewed negatively; oleic (C18:l) is viewed positively in fat nutrition; linoleic (C18:2) is considered essential but should be somewhat limited; and linolenic (C18:3) is a precursor of EPA/DHA.

8 compares the fatty acid compositions of typical partially hydrogenated canola and soybean oils with the nonhydrogenated oils. 8 Fatty Acid Composition of Partially Hydrogenated Canola and Soybean Oils Canola oils NH, IV 115 IV 90 IV 80 IV 70 Soybean oils NH, lV 130 IV 110 IV 85 IV 70 C16:0 C18:0 Fatty acids (%) C18:1 4 4 4 4 2 3 10 18 61 81 83 75 21 (+9%C18:3) 9 26 2 35 0 50 11 11 11 11 4 5 5 13 25 45 73 74 52 (+8% C18:3) 36 16 11 30 2 47 Abbreviations: NH, nonhydrogenated; and IV, iodine value.

The crystal structure prevents the fat from coalescing, as would occur with liquid oil. Fat coalescence results in poor microdispersion of the fat in the batter and, hence, poor texture and structure. These two requirements, air incorporation and the avoidance of fat coalescence in the batter, are the main reasons why liquid oils do not make good shortenings. Melt-in-mouth properties are not very important for shortenings because of the very fine dispersion of the solid fat in the baked product.

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Development and processing of vegetable oils for human nutrition by Roman Przybylski, Bruce E. McDonald


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