Table Of ContentFood Oils and
Their Uses
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Food Oils
and Their Uses
THEODORE J. WEISS, Ph.D.
Research Chemist, U.S. Department
of Agriculture, Agriculture Research
Service, Eastern Utilization Research
and Development Division, Dairy
Products Laboratory,
Washington, D.C.
CrECTTFJBDA’S® S&S&SBE
irr 'LOUIS. ^MISSCQaBQ
WESTPORT, CONNECTICUT
THE AVI PUBLISHING COMPANY, INC.
1970
© Copyright 1970 by
Tiie Avi Publishing Company, Inc.
Westport, Connecticut
REGISTERED AT STATIONERS’ HALL
1970
LONDON, ENGLAND,
All rights reserved
Library of Congress Catalog Card Number: 79-135468
ISBN-0-87055-093-4
Printed in the United States of America
BY MACK PRINTING COMPANY, EASTON, PENNSYLVANIA
Preface
A number of books have been written on the chemistry of fats and oils.
They deal either with analytical methods or with chemical reactions and
pioeessing theory. There has been a tendency, however, for such books
to treat formulation and utilization of finished products too lightly. They
delve rather deeply into the scientific aspects of the field without con¬
sidering the body of process methods known as “the art.”
Much of the art appears in trade journal articles and patent literature.
The scientific basis for information given in such sources is often mere
conjecture or diffieult-to-prove theory. This should not make the observa¬
tions and techniques given less valid or of little importance.
It has been the author’s experience that a great deal of interest exists
in the food industry in obtaining technical information on fats and oils
and products prepared from them. However, the student, food processor,
plant operator, equipment manufacturer, etc., are often too busy with
their own affairs to be able to wade through involved texts or to spend
much time in contemplating technical literature.
The aim of this book is to provide abridged, technical information on
fat and oil products and their uses. Material has been gathered from
patents, trade journals, scientific journals, and personal experience. Prac¬
tical aspects have been stressed without ignoring the theoretical. The
book is directed at persons interested in the field whether or not they have
been technically trained.
T. J. Weiss
New Orleans, La.
March 1970
Contents
CHApTER PAGE
Preface .
1. Chemical and Physical Properties of Fats and Oils. 1
2. Commercial Oil Sources. 26
3. Basic Processing of Fats and Oils. 47
4. Chemical Adjuncts.
5. Shortening—Introduction. 81
6. Bakery Shortenings. 97
7. Frying Shortenings and their Utilization.108^
8. Household Shortenings.126
9. Margarine.130
10. Mayonnaise and Salad Dressings.145
11. Peanut Butter.177
12. Confectionery Coatings.194
13. Imitation Dairy Products.214
Index.219
vii
CHAPTER 1
Chemical and Physical Properties of Fats and Oils
INTRODUCTION
Fats and oils make up one of three major classes of food materials, the
others being carbohydrates and proteins. Fats and oils have been known
since ancient times as they were easily isolated from their source. They
found utility because of their unique physical properties. Fatty tissues
from animal sources liberate free-floating fats on being boiled. Olives
and sesame seeds yield oil on being pressed. Such fats and oils add flavor
and lubricity to foods prepared with them.
The very commonness of fats and oils and the familiarity most people
have with them has led to an ironic situation. The average user, whether
a housewife, chef, baker, or food manufacturer, often has little real un¬
derstanding of the character of fatty products. There are times when
selection of the proper fat for a use situation can be very critical but is
done incorrectly. Other times the selection need not be critical but a
costly choice is made due to prejudice or to lack of adequate knowledge
of the subject.
Much of the terminology used in fat and oil work developed over the
years by processors who had only practical knowledge. Even the early
chemists were hampered by incomplete understanding of their field of
study. Therefore, a fat was defined as the oleaginous material which was
solid at room temperature while the liquid form was called an oil.
The process of separating a fatty mass into a more liquid and a more
solid fraction resulted in calling the former the oil and the latter the
stearine portion. This led to the anomalous situation that oleo oil from
beef fat was fairly solid at room temperature while the stearine separated
from cottonseed oil could be liquid at a somewhat elevated room tempera¬
ture.
COMPOSITION OF FATTY MATERIALS
Edible fats and oils are esters of the three carbon trihydric alcohol,
glycerin, and various straight chained monocarboxylic acids known as
fatty acids. The fatty acids of natural fats have 4 to 24 carbon atoms and,
with minor exceptions, have an even number of such atoms. Figure 1
shows the structure of glycerin, fatty acids, and a fat derived from them.
The fatty acids may be saturated, monounsaturated, or polyunsaturated.
Saturated acids have all of the hydrogen that the carbon chain will hold.
1
