Contents xxix14.3.1.1.1 EdibleBeefFat ......................................... 642
14.3.1.1.2 SheepTallow........................................... 643
14.3.1.1.3 HogFat(Lard).......................................... 643
14.3.1.1.4 GooseFat.............................................. 644
14.3.1.2 MarineOils ............................................ 644
14.3.1.2.1 WhaleOil.............................................. 644
14.3.1.2.2 SealOil ............................................... 644
14.3.1.2.3 HerringOil............................................. 644
14.3.2 OilsofPlantOrigin...................................... 644
14.3.2.1 FruitPulpOils.......................................... 645
14.3.2.1.1 OliveOil .............................................. 645
14.3.2.1.2 PalmOil............................................... 646
14.3.2.2 SeedOils .............................................. 647
14.3.2.2.1 Production ............................................. 647
14.3.2.2.2 OilsRichinLauricandMyristicAcids ..................... 647
14.3.2.2.3 Oils Rich in Palmitic and Stearic Acids. .................... 648
14.3.2.2.4 Oils Rich in Palmitic Acid ................................ 649
14.3.2.2.5 Oils Low in Palmitic Acid and Rich in Oleic
andLinoleicAcids ...................................... 650
14.4 ProcessingofFatsandOils ............................... 653
14.4.1 Refining ............................................... 653
14.4.1.1 RemovalofLecithin..................................... 654
14.4.1.2 Degumming............................................ 654
14.4.1.3 Removal of Free Fatty Acids (Deacidification)............... 654
14.4.1.4 Bleaching. ............................................. 655
14.4.1.5 Deodorization.. ........................................ 655
14.4.1.6 Product Quality Control.. ................................ 656
14.4.2 Hydrogenation.......................................... 656
14.4.2.1 GeneralRemarks........................................ 656
14.4.2.2 Catalysts............................................... 657
14.4.2.3 TheProcess ............................................ 658
14.4.3 Interesterification ....................................... 658
14.4.4 Fractionation ........................................... 659
14.4.5 Margarine–ManufacturingandProperties .................. 660
14.4.5.1 Composition........................................... 660
14.4.5.2 Manufacturing.......................................... 661
14.4.5.3 VarietiesofMargarine ................................... 661
14.4.6 Mayonnaise............................................ 661
14.4.7 FatPowder............................................. 661
14.4.8 Deep-FryingFats........................................ 661
14.5 Analysis............................................... 662
14.5.0 Scope ................................................. 662
14.5.1 DeterminationofFatinFood.............................. 662
14.5.2 IdentificationofFat...................................... 663
14.5.2.1 CharacteristicValues .................................... 663
14.5.2.2 ColorReactions......................................... 664
14.5.2.3 Composition of Fatty Acids and Triacylglycerides ............ 664
14.5.2.4 Minor Constituents.. .................................... 665
14.5.2.5 Melting Points.. ........................................ 666
14.5.2.6 Chemometry ........................................... 666
14.5.3 DetectionofChangesDuringProcessingandStorage ......... 667