FDSC 2000 Chapter : Ch9
Document Summary
_____________ -the extraction of lipid from food materials. _____________ -the removal of impurities from extracted lipid. Rbd oil -oil that has been refined, bleached and deodorized. A typical solvent extraction of oilseeds includes: cleaning, grinding, steaming, flaking, extraction with solvent, separating meal from oil-solvent solution (miscella), removal of solvent from meal and miscella, refining oil, roasting/grinding/pelletizing the meal for other food or feed applications. Solvent extraction use of organic solvents (e. g. hexane) to solublize lipid. _____________ use of steam to strip away lmw volatile odor compounds. Neutralization removes free fatty acids with alkali solution. _____________ removes colored substances (carotenoids, chlorophyll) using diatomaceous earth. Winterization removal of high melting point lipid with cold tempering/centrifugation. Plasticizing tempering hard fats to produce more pliable fats through crystal rearrangement. Mono/diglycerideproduction through controlled hydrolysis of triglycerides to produce emulsifiers. _____________ used to prepare butterfat fractions of differing melting points with greater spreadability direct from the refrigerator.
