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Minimal Refining of Canola Oil and its Effects on Minor Constituents: Minimal Refining for Health - Couverture souple

Mirzaee Ghazani, Saeed; Marangoni, Alejandro

 
9783659342912: Minimal Refining of Canola Oil and its Effects on Minor Constituents: Minimal Refining for Health
Couverture souple
ISBN 10 : 3659342912 ISBN 13 : 9783659342912
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

The minimal refining method offers the potential to produce canola oil with an increased nutritional profile that retains excellent sensory qualities. Canola oil contains the lowest amount of saturated fatty acids and high amount of phytosterols and tocopherols. Refining process is required to remove undesirable components such as free fatty acids, chlorophyll, gums, trace metals, oxidized products from the crude oils. Traditional refining consists of degumming, neutralization, bleaching and deodorization stages. Some part of sterols and tocopherols are, however, inevitably removed from the oil during various stages of refining such as washing with hot water, absorption by soap or clays, and stripping off by steam. More than 40 percent of sterols and tocopherols are lost during deodorization, which is conducted at high temperature and low vacuum pressure. Minimal refining method, replaces sodium hydroxide with a weaker alkali, to minimize degradation of tocopherols and sterols. Natural clays are used for bleaching instead of acidified clays and deodorization is omitted completely to preserve natural canola oil flavor and healthy components.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The minimal refining method offers the potential to produce canola oil with an increased nutritional profile that retains excellent sensory qualities. Canola oil contains the lowest amount of saturated fatty acids and high amount of phytosterols and tocopherols. Refining process is required to remove undesirable components such as free fatty acids, chlorophyll, gums, trace metals, oxidized products from the crude oils. Traditional refining consists of degumming, neutralization, bleaching and deodorization stages. Some part of sterols and tocopherols are, however, inevitably removed from the oil during various stages of refining such as washing with hot water, absorption by soap or clays, and stripping off by steam. More than 40 percent of sterols and tocopherols are lost during deodorization, which is conducted at high temperature and low vacuum pressure. Minimal refining method, replaces sodium hydroxide with a weaker alkali, to minimize degradation of tocopherols and sterols. Natural clays are used for bleaching instead of acidified clays and deodorization is omitted completely to preserve natural canola oil flavor and healthy components.

Biographie de l'auteur

Saeed Mirzaee Ghazani has received his first master in Food Safety and Quality Control in 2000. Since then he has worked for more than 10 years in different edible oil refining companies. He received his second Masters Degree in Food Science from University of Guelph in 2012. He is an active member of American Oil Chemists Society (AOCS).

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659342912
ISBN 13 
9783659342912
Reliure
Broché
Nombre de pages
116
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
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