FOOD 2010 Chapter Notes - Chapter 9: Vacuum Chamber, Glyceride, Vegetable Oil
6 Aug 2015
School
Department
Course
Professor
Document Summary
Chapter 9: fats and oils are refined to purify and prepare them for further processing. Fats have relatively high melting point and are solid at room t-re, while oils are liquid and have lower melting points. All food lipids are mixtures of triglycerides, with two or three different fatty acids attached to each molecule. Refining refers to the removal of impurities from the extracted fat or oil. Rendering- heating of fatty meat scraps in water, which allows the fat to melt and rise to the surface to be separated from the tissue and water. Pressing is the mechanical squeezing of oil from oilseeds, Solvent extraction is the separation of oil from cracked seeds using a nontoxic fat solvent such as hexane. Deodorization is the application of steam heat in a vacuum chamber to strip away certain odor-causing low molecular weight compounds from oils. Degumming is the first refining step for oils such as soybean oil and others high in phospholipids.
