FYI
http://www.iseo.org/iseo/foodfats.htm
Food Fats and Oils (1994)
Full text online
This publication addresses many technical issues associated with fats
and oils including their chemical composition and their role in the
diet. It also includes information on nutritional aspects, physical
factors, refining and reactions of fats and oils. The booklet is
intended for use by physicians, food technologists, nutritionists and
dieticians, as well as students and teachers, and it should be useful
to all that want to know more about the composition and nutritive
value of food fats and oils.
Institute of Shortening and Edible Oils
Preface
I. Importance of Fats
II. What is a fat?
III. Chemical Composition of Fats
The Major Component - Triglycerides
The Minor Components
Mono- and Diglycerides
Free Fatty Acids
Phosphatides
Sterols
Fatty Alcohols
Tocopherols
Carotenoids and Chlorophyll Vitamins
IV. Fatty Acids
General
Classification of Fatty Acids
Saturated Fatty Acids
Unsaturated Fatty Acids
Polyunsaturated Fatty Acids
Isomerism of Unsaturated Fatty Acids
Geometric Isomerism
Positional Isomerism
V. Nutritional Aspects of Fats and Oils
General
Metabolism of Fats and Oils
Essential Fatty Acids
Fat Level in the Diet
Diet and Cardiovascular Disease
Diet and Cancer
Health Effects of Trans Fatty Acids from Hydrogenation
Areas of Current Research Interest
Nonallergenicity of Edible Oils
Biotechnology
Fat Reduction in Foods
VI. Factors Affecting Physical Characteristics of Fats and Oils
Degree of Unsaturation of Fatty Acids
Length of carbon Chains in Fatty Acids
Isomeric Forms of Fatty Acids
Molecular Configuration of Triglycerides
Polymorphism of Fats
VII. Processing
General
Degumming
Refining
Bleaching
Deodorization
Fractionation (including Winterization)
Hydrogenation
Interesterification
Esterification
Emulsifiers
Additives and Processing Aids
VIII. Reactions of Fats and Oils
Hydrolysis of Fats
Oxidation of Fats
Autoxidation
Oxidation at Higher Temperatures
Polymerization of Fats
Reactions during Heating and Cooking
IX. Products Prepared from Fats and Oils
General
Salad and Cooking Oils
Shortenings (Baking and Frying Fats)
Hard Butters
Margarine and Spreads
Butter
Dressings for Food
Mayonnaise and Salad Dressing
Pourable-Type Dressings
Reduced Calorie Dressings
Reduced Fat, Low Fat, and Fat Free Dressings
Toppings, Coffee Whiteners, Confectioners' Coatings and Other
Formulated Foods
Lipids for Special Nutritional Applications
X. Trends in Fat Consumption
XI. Conclusion
References
Glossary
Common Test Methods and Related Terms
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