ABSTRACT
I. Fats and Oils Available for Food Applications ..................................................................... 422 A. Introduction .................................................................................................................. 422 B. Fatty Acid Composition of Major Oils ......................................................................... 423 C. Availability of Fats and Oils in Different Regions of the World .................................. 423 D. Frying Fats and Oil ...................................................................................................... 425
1. Soybean Oil ............................................................................................................ 426 2. Palm Oil/Palm Olein .............................................................................................. 427 3. Canola Oil (Rapeseed) ........................................................................................... 427 4. Cottonseed Oil ........................................................................................................ 427 5. Corn Oil .................................................................................................................. 428 6. Sunower Oil ......................................................................................................... 428 7. Peanut (Groundnut) Oil .......................................................................................... 428 8. Safower Oil .......................................................................................................... 428 9. Coconut Oil ............................................................................................................ 428 10. Sesame Seed Oil ..................................................................................................... 428 11. Trait-Modied Oils ................................................................................................. 429 12. Animal Fat-Based Frying Fats .............................................................................. 429 13. Laboratory Frying Studies and Industrial Case Studies ........................................ 430 14. Griddle, Pan, Spray Frying Fats ............................................................................. 430
II. Spreads: Butter, Margarine, Ghee, and Vanaspati ................................................................ 430 A. Butter ............................................................................................................................ 430 B. Margarine ..................................................................................................................... 431
1. Vanaspati and Ghee ................................................................................................ 433 III. Liquid Oils in Food Applications Other than Frying ........................................................... 434
A. Liquid Oils in Fluid Shortenings .................................................................................. 434 IV. Baking Fats, Doughs, and Shortenings ................................................................................ 435
A. Hydrogenated Shortenings ........................................................................................... 436 1. Zero Trans Shortenings: Palm Oil Based ............................................................... 437 2. Performance of Trans Fat Replacements in Baking Applications ......................... 437
V. Salad Oils, Mayonnaise and Salad Cream, French Dressings .............................................. 437 VI. Chocolate and Confectionery Fats ........................................................................................ 438 VII. Ice Cream ..............................................................................................................................440 VIII. Incorporation of Vegetable Oils into Dairy Products ...........................................................440 IX. Edible Coatings and Spray Processing ................................................................................. 441 X. Emulsifying Agents .............................................................................................................. 441 XI. New Developments in Structured Emulsions: Oleogels and Bigels ..................................... 443 References ...................................................................................................................................... 443
Worldwide production of edible fats and oils exceeds 190.9 million metric tons (MMT). The USDA tracks the worldwide production of nine major vegetable oils. They include coconut, cottonseed, olive, palm, palm kernel, peanut, rapeseed, soybean, and sunower oils. The top four vegetable oils are palm/palm kernel, soybeans, canola, and sunower (Figure 15.1). Current production gures (164.5 MMT) for 2015/2016 show these four oils account for nearly 86% of the total. Palm/palm kernel and soybean oils account for over 64% of the world’s production of edible oil. Over the period from 2002/2003 to 2015/2016, production of palm oil has increased from 28 to over 65 MMT and is the largest source of edible oil. Food use over this period increased from 22 to 46.5 MMT. The amount of palm oil used for industrial purposes has grown steadily from 4.5 to 16.5 MMT over the 2003-2015 time frame [1].
