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Table Of Contents

I. IMPORTANCE OF FATS AND OILS
II. WHAT IS A FAT OR OIL?
III. CHEMICAL COMPOSITION OF FATS
A. The Major Component – Triglycerides
B. The Minor Components
IV. FATTY ACIDS
B. Classification of Fatty Acids
C. Isomerism of Unsaturated Fatty Acids
V. FACTORS AFFECTING PHYSICAL CHARACTERISTICS OF FATS AND OILS
A. Degree of Unsaturation of Fatty Acids
B. Length of Carbon Chains in Fatty Acids
C. Isomeric Forms of Fatty Acids
D. Molecular Configuration of Triglycerides
E. Polymorphism of Fats
VI. PROCESSING
A. General
B. Degumming
C. Refining/Neutralization
D. Bleaching
E. Deodorization
F. Fractionation (Including Winterization)
G. Partial Hydrogenation/Hydrogenation
H. Interesterification
I. Esterification
J. Additives and Processing Aids
K. Emulsifiers
VII. HEALTH ASPECTS OF FATS AND OILS
B. Essential Fatty Acids
C. Fat Soluble Vitamins (A, E, D and K)
D. Metabolism of Fats and Oils
E. Dietary Fat and Disease
2. Cancer
F. DIET AND OBESITY
G. TRANS FATTY ACIDS
1. Source and amounts of Trans Fatty Acids in the
2. Health Effects of Trans Fatty Acids
3. FDA Final Regulation for Labeling Trans Fats in
H. Dietary Guidelines for Americans 2005
I. USDA’s MyPyramid®
J. Nonallergenicity of Edible Oils
K. Biotechnology
VIII. REACTIONS OF FATS AND OILS
A. Hydrolysis of Fats
B. Oxidation of Fats
C. Polymerization of Fats
D. Reactions during Heating and Cooking
IX. PRODUCTS PREPARED FROM FATS AND OILS
A. General
B. Salad and Cooking Oils
C. Shortenings (Baking and Frying Fats)
D. Cocoa Butter and Butterfat Alternatives
E. Margarine and Spreads
F. Butter
G. Dressings for Food
H. Lipids for Special Nutritional Applications
X. CONCLUSION
GLOSSARY
COMMON TEST METHODS AND RELATED TERMS
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Food Fat Soils 2006

Food Fat Soils 2006

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Published by: semsagro on Sep 01, 2010
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09/29/2012

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