FOOD2003 Lecture Notes - Lecture 9: Vegetable Oil, Mayonnaise, Rancidification
1 Aug 2018
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Document Summary
Animal and vegetable fats: fats and oils from vegetables, are highly unsaturated, fats and oils from animals, are highly saturated, benefits of producing oil from different sources, oils for different foods require different properties. Ways of changing the characteristics of fats and oils: either nutritional or physical properties, degree of saturation, melting point, conformation, methods of lipid manipulation, lipid fractionation: Removal of high melting point triglyceride by filtration. Used to prepare oil that is to be used for salad dressing or mayonnaise. Removing of high melting point fractions of lipid: based on their melting point, remove by filtration, results in change of degree of saturation, can by done at various temperatures depending on what final product is desired, examples: Can do a number of rounds of fractionation: can change the temperature that the oil is cooled to in order to precipitate different melting point fractions.
