FOOD 2010 Chapter Notes - Chapter 9: Corn Flakes, Corn Syrup, Rock Candy

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Processing remove compounds that may contribute especially to flavor and color instability solvent. Steaming (tempering or cooking of the seed meat Separating the meal (marc) from the oil-solvent solution (miscella) Removing the solvent from both the miscella and the marc. Processing = removal or extraction of fat or oil from its natural source. Refining = removal of impurities from the extracted fat or oil. Crude oil = subjected to a number of commercial refining processes designed to. Oxidative stability, color and flavor improved with refining. Rbd oil = crude oil that underwent refining, bleaching, deodorizing. Mono and diglyceride preparation = isolating the triglyceride derivatives for use as emulsifiers. Rendering = heating of fatty meat scraps in water (allowing fat to melt + rise) Solvent extraction = separation of oil from cracked seeds using nontoxic fat. Deodorization = application of steam heat in vacuum chamber to strip away odor-causing low molecular weight compounds from oil.