Fats and Fatty Oils

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Alfred Thomas,

Alfred Thomas

Unimills International, Hamburg, Federal Republic of Germany

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Alfred Thomas,

Alfred Thomas

Unimills International, Hamburg, Federal Republic of Germany

Search for more papers by this author

First published: 15 June 2000

https://doi.org/10.1002/14356007.a10_173

Citations: 31

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Abstract

The article contains sections titled:

1.	Introduction
2.	Composition
2.1.	Glycerides
2.2.	Fatty Acids
2.3.	Phospholipids
2.4.	Waxes
2.5.	Sterols and Sterol Esters
2.6.	Terpenoids
2.7.	Other Minor Constituents
3.	Physical Properties
3.1.	Melting and Freezing Points
3.2.	Thermal Properties
3.3.	Density
3.4.	Viscosity
3.5.	Solubility and Miscibility
3.6.	Surface and Interfacial Tension
3.7.	Electrical Properties
3.8.	Optical Properties
4.	Chemical Properties
4.1.	Hydrolysis
4.2.	Interesterification
4.3.	Hydrogenation
4.4.	Isomerization
4.5.	Polymerization
4.6.	Autoxidation
5.	Manufacture and Processing
5.1.	Vegetable Oils and Fats
5.1.1.	Storage and Handling of Raw Materials
5.1.2.	Cleaning and Dehulling
5.1.3.	Expelling
5.1.4.	Extraction
5.2.	Land-Animal Fats
5.3.	Marine Oils
5.4.	Synthetic Fats
6.	Refining
6.1.	Degumming
6.2.	Deacidification (Neutralization)
6.3.	Bleaching
6.4.	Deodorization
7.	Fractionation
8.	Hydrogenation
9.	Interesterification
10.	Environmental Aspects
11.	Standards and Quality Control
11.1.	Sampling
11.2.	Raw Materials
11.3.	Oils and Fats
11.3.1.	Physical Methods
11.3.2.	Chemical Methods
12.	Storage and Transportation
13.	Individual Vegetable Oils and Fats
13.1.	Fruit Pulp Fats
13.1.1.	Palm Oil
13.1.2.	Olive Oil
13.1.3.	Avocado Oil
13.2.	Seed-Kernel Fats
13.2.1.	Lauric Acid Oils
13.2.1.1.	Coconut Oil
13.2.1.2.	Palm Kernel Oil
13.2.1.3.	Babassu Oil and Other Palm Seed Oils
13.2.1.4.	Other Sources of Lauric Acid Oils
13.2.2.	Palmitic - Stearic Acid Oils
13.2.2.1.	Cocoa Butter
13.2.2.2.	Shea Butter, Borneo Tallow, and Related Fats (Vegetable Butters)
13.2.3.	Palmitic Acid Oils
13.2.3.1.	Cottonseed Oil
13.2.3.2.	Kapok and Related Oils
13.2.3.3.	Pumpkin Seed Oil
13.2.3.4.	Corn (Maize) Oil
13.2.3.5.	Cereal Oils
13.2.4.	Oleic - Linoleic Acid Oils
13.2.4.1.	Sunflower Oil
13.2.4.2.	Sesame Oil
13.2.4.3.	Linseed Oil
13.2.4.4.	Perilla Oil
13.2.4.5.	Hempseed Oil
13.2.4.6.	Teaseed Oil
13.2.4.7.	Safflower and Niger Seed Oils
13.2.4.8.	Grape-Seed Oil
13.2.4.9.	Poppyseed Oil
13.2.5.	Leguminous Oils
13.2.5.1.	Soybean Oil
13.2.5.2.	Peanut Oil
13.2.5.3.	Lupine Oil
13.2.6.	Cruciferous Oils
13.2.6.1.	Rapeseed Oil
13.2.6.2.	Mustard Seed Oil
13.2.7.	Conjugated Acid Oils
13.2.7.1.	Tung Oil and Related Oils
13.2.7.2.	Oiticica Oil and Related Oils
13.2.8.	Substituted Fatty Acid Oils
13.2.8.1.	Castor Oil
13.2.8.2.	Chaulmoogra, Hydnocarpus, and Gorli Oils
13.2.8.3.	Vernonia Oil
14.	Individual Animal Fats
14.1.	Land-Animal Fats
14.1.1.	Lard
14.1.2.	Beef Tallow
14.1.3.	Mutton Tallow
14.1.4.	Horse, Goose, and Chicken Fat
14.2.	Marine Oils
14.2.1.	Whale Oil
14.2.2.	Fish Oil
15.	Economic Aspects
16.	Toxicology and Occupational Health

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