By Roman Przybylski, Bruce E. McDonald
Development and Processing of Vegetable Oils for Human foodstuff presents the reader with up to date information regarding vegetable oils: from food and meals necessities via genetic amendment and seed construction to regulatory points of recent oils and plants. This booklet is a worthy source for oilseed processors, manufacturers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.
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Additional resources for Development and processing of vegetable oils for human nutrition
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For clarity and illustrative purposes, all trans-isomers in this and other tables and figures were calculated as C18:1. While not exactly accurate analytically, comparisons among them are bona fide since the same procedure was used in all cases. 2. A contemporary squeeze bottle liquid formulation has been added, as has a single stock formulation utilizing O’Brien’s 75 IV base. While this 75 IV base is slightly softer than was actually the case with commercial products of that era (6), it is close enough to illustrate a valid comparison with contemporary products.
It also eliminated their overhead costs in conventional accounting methods. There was even a cost saving through yield gain by not incurring product loss in the “black” (posthydrogenation) filter press. All in all, considering the economic advantages, it is not surprising that manufacturers were very willing to accept the modest conversion costs necessary to adapt their physical facilities to utilize the new formulations. There is an obvious parallel economic advantage associated with the current enthusiasm of margarine manufacturers to market the spreads and light margarines that contain less fat.
Development and processing of vegetable oils for human nutrition by Roman Przybylski, Bruce E. McDonald
Categories: Food Science