Fats and Oils
Pages 47-60
DOI: https://doi.org/10.1094/9780913250907.004
ISBN: 0-913250-90-2
Abstract
Topics Covered
- Processing and Refining
- Vegetable Oils
- Animal Fats
- Marine Oils
- Manufacture of Food Fats and Oils
- Modification of Base Oils
- Shortenings
- Margarines
- Salad Oils
- Frying Oils
- Troubleshooting
Introduction to Chapter
Fats and oils as they exist in nature must be processed before they are suitable for use as edible fats and oils. In some cases, this is minimal, for example, churning cream to obtain butter. In other instances, the route from natural product to edible oil is much lengthier, as in making salad oil from soybeans or cottonseed. Processing isolates the fat or oil from its natural matrix, while refining removes impurities and gives a fully edible product.
