Chapter 3. Extraction, Refining, and Modification Processes

  1. Frank D. Gunstone Professor Emeritus Honorary Professor1,2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302424.ch3

Oils and Fats in the Food Industry: Food Industry Briefing Series

Oils and Fats in the Food Industry: Food Industry Briefing Series

How to Cite

Gunstone, F. D. (2008) Extraction, Refining, and Modification Processes, in Oils and Fats in the Food Industry: Food Industry Briefing Series, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444302424.ch3

Author Information

  1. 1

    University of St Andrews, Dundee, UK

  2. 2

    Scottish Crop Research Institute, Dundee, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 18 JUN 2008

ISBN Information

Print ISBN: 9781405171212

Online ISBN: 9781444302424

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Keywords:

  • extraction, refining, and modification processes;
  • commodity oils extracted from agricultural source;
  • natural oils - not always optimum for food-use purpose;
  • food industry and knowing what to achieve and at what cost;
  • extraction;
  • modification processes;
  • hydrogenation;
  • interesterification using chemical catalyst;
  • domestication of wild crops;
  • oilseeds modified by conventional seed breeding or by genetic engineering

Summary

This chapter contains sections titled:

  • Extraction

  • Refining

  • Modification processes

  • Blending

  • Fractionation including winterisation and dewaxing

  • Hydrogenation

  • Interesterification using a chemical catalyst

  • Interesterification using an enzymatic catalyst

  • Domestication of wild crops

  • Oilseeds modified by conventional seed breeding or by genetic engineering

  • Animal fats modified through nutritional changes