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      Chapter

      Processing and Modication Technologies for Edible Oils and Fats
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      Chapter

      Processing and Modication Technologies for Edible Oils and Fats

      DOI link for Processing and Modication Technologies for Edible Oils and Fats

      Processing and Modication Technologies for Edible Oils and Fats book

      Processing and Modication Technologies for Edible Oils and Fats

      DOI link for Processing and Modication Technologies for Edible Oils and Fats

      Processing and Modication Technologies for Edible Oils and Fats book

      Edited ByCasimir C. Akoh
      BookFood Lipids

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      Edition 4th Edition
      First Published 2017
      Imprint CRC Press
      Pages 30
      eBook ISBN 9781315151854
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      ABSTRACT

      Edible fats and oils have numerous functions; they add avor, lubricity, and texture to foods and contribute to the feeling of satiety upon consumption. After extraction and rening, they can be processed into products such as margarine, shortening, salad, and frying oils. Those processed fats and oils are important functional ingredients in food. Supply and consumption of oils and fats are generally described in 17 commodity oils, 4 of which belong to animal origin and the rest are derived from plants [1]. Most vegetable oils are obtained from seeds or beans. Seed extraction is achieved by pressing and/or by extraction with hexane. Palm and olive oils are obtained by pressing out of the soft fruit. Animal tissues are rendered to obtain animal fats.

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