Download AOCS/SFA Edible Oils Manual, Second Edition by Richard A. Della Porta PDF

By Richard A. Della Porta

Fit for human consumption oils, the cooking medium for an unlimited majority of snack meals, play a massive function in choosing style, texture, and shelf lifetime of snack meals, in addition to impact their nutrient profile. the right kind procuring, trying out, garage and processing of those oils are extremely important. The AOCS and the Snack nutrients organization have answered to this want by way of generating a entire reference guide to explain the correct use and dealing with of fit for human consumption oils. This up-to-date moment variation comprises the newest information about the choice, composition, processing, garage, deterioration, cooking procedure, dealing with of apparatus, and trying out of fit for human consumption oils

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This occurs primarily at “hot spots” in frying equipment, caused by localized overheating. G. Crosby It is very important to remove these polymers from the equipment if they occur, but mechanical scrubbing alone is not enough. Highly caustic solutions must be employed to hydrolyze the polymers so they can be flushed out of the frying equipment. An acid rinse to neutralize the caustic residue followed by adequate clear water rinses must then be used so that no trace of acid or caustic remains in the fryer.

G. Crosby It is very important to remove these polymers from the equipment if they occur, but mechanical scrubbing alone is not enough. Highly caustic solutions must be employed to hydrolyze the polymers so they can be flushed out of the frying equipment. An acid rinse to neutralize the caustic residue followed by adequate clear water rinses must then be used so that no trace of acid or caustic remains in the fryer. In most high-turnover systems using moderately stable oils, polymer formation should not be a problem.

With the enzymatic process, no discoloration of the oil occurs and there are no residues left to remove. However, only the one- and three-position fatty acid chains are randomly interchanged in the enzymatic process. The two-position (middle) chain is not interchanged. Consequently, the range of end-product functionality for enzymatic interesterification is not as robust as compared to the chemical process. Winterization Winterization is a process to separate the saturated fraction (solid fat) from the unsaturated fraction (liquid oil) in an oil.

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