List of Contributors xiii
 
List of Abbreviations xv
 
Introduction xvii
 
1 Composition and Properties of Edible Oils 1
 
Frank D. Gunstone
 
1.1 Introduction 1
 
1.2 Components of natural fats 3
 
1.3 Fatty acid composition 16
 
1.4 Physical properties 19
 
1.5 Chemical properties 25
 
1.6 Effect of processing on food oil components 33
 
References 34
 
2 Bulk Movement of Edible Oils 41
 
Wolf Hamm
 
2.1 Oil production and exports 41
 
2.2 Cargo damage 45
 
2.3 Quality of oils shipped 47
 
2.4 Codex Alimentarius 48
 
2.5 Oil shipments: systems and regulations 49
 
2.6 Shore storage 52
 
2.7 Movement and storage costs 53
 
2.8 Refinery location 53
 
Acknowledgement 53
 
References 54
 
3 Production of Oils 55
 
Philippe van Doosselaere
 
3.1 Introduction 55
 
3.2 Seed handling and storage 56
 
3.3 Preparation of oilseeds 60
 
3.4 Preparation of soybean 61
 
3.5 Preparation and pressing of rapeseed (canola) 69
 
3.6 Preparation and pressing of sunflower seed 77
 
3.7 Full pressing 78
 
3.8 Oil from other seeds 81
 
3.9 Olive oil production 87
 
3.10 Palm oil production 91
 
4 Solvent Extraction 97
 
Timothy G. Kemper
 
4.1 Introduction 97
 
4.2 Solvent extractor 99
 
4.3 Meal desolventiser toaster 107
 
4.4 Meal dryer cooler 114
 
4.5 Miscella distillation system 117
 
4.6 Solvent recovery system 119
 
4.7 Heat recovery 123
 
References 125
 
5 Edible Oil Refining: Current and Future Technologies 127
 
Wim De Greyt
 
5.1 Introduction 127
 
5.2 Next-generation chemical refining with nanoneutralisation 128
 
5.3 Enzymatic degumming: a missing link in the physical refining of soft oils? 131
 
5.4 Bleaching: from single-stage colour removal to multistage adsorptive
 
purification 136
 
5.5 Deodorisation: much more than just a process for the removal of off-flavours 141
 
5.6 Short-path distillation and supercritical processing: refining technologies for
 
the future? 148
 
References 150
 
6 Oil Modification Processes 153
 
Marc Kellens and Gijs Calliauw
 
6.1 Introduction 153
 
6.2 Hydrogenation 154
 
6.3 Interesterification 166
 
6.4 Dry fractionation 175
 
production 191
 
References 195
 
7 Enzyme Processing 197
 
David Cowan
 
7.1 Introduction 197
 
7.2 Enzyme applications before oil refining 199
 
7.3 Applications within edible oil modification 208
 
7.4 Improving processing sustainability through enzyme usage 219
 
References 221
 
8 Application of Edible Oils 223
 
Arjen Bot and Eckhard Fl¨oter
 
8.1 Introduction 223
 
8.2 Physical chemistry of triacylglycerides 225
 
8.3 Fat crystal networks 228
 
8.4 Design of functional TAG compositions 229
 
8.5 Application in fat-continuous emulsions (spreads) 234
 
8.6 Application in water-continuous emulsions 237
 
8.7 Application in other fat-continuous products 241
 
8.8 Conclusion 245
 
References 246
 
9 Quality and Food Safety Assurance and Control 251
 
Mar Verhoeff and Gerrit van Duijn
 
9.1 Introduction 251
 
9.2 Analytical methods for measuring oil and fat composition 252
 
9.3 Quality analyses 252
 
9.4 Supply chain contami