Cover -- Title Page -- Copyright -- List of Contributors -- List of Abbreviations -- Introduction -- Chapter 1: Composition and Properties of Edible Oils -- 1.1 Introduction -- 1.2 Components of natural fats -- 1.3 Fatty acid composition -- 1.4 Physical properties -- 1.5 Chemical properties -- 1.6 Effect of processing on food oil components -- References -- Chapter 2: Bulk Movement of Edible Oils -- 2.1 Oil production and exports -- 2.2 Cargo damage -- 2.3 Quality of oils shipped -- 2.4 Codex Alimentarius -- 2.5 Oil shipments: systems and regulations -- 2.6 Shore storage -- 2.7 Movement and storage costs -- 2.8 Refinery location -- Acknowledgement -- References -- Chapter 3: Production of Oils -- 3.1 Introduction -- 3.2 Seed handling and storage -- 3.3 Preparation of oilseeds -- 3.4 Preparation of soybean -- 3.5 Preparation and pressing of rapeseed (canola) -- 3.6 Preparation and pressing of sunflower seed -- 3.7 Full pressing -- 3.8 Oil from other seeds -- 3.9 Olive oil production -- 3.10 Palm oil production -- Chapter 4: Solvent Extraction -- 4.1 Introduction -- 4.2 Solvent extractor -- 4.3 Meal desolventiser toaster -- 4.4 Meal dryer cooler -- 4.5 Miscella distillation system -- 4.6 Solvent recovery system -- 4.7 Heat recovery -- References -- Chapter 5: Edible Oil Refining: Current and Future Technologies -- 5.1 Introduction -- 5.2 Next-generation chemical refining with nanoneutralisation -- 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils? -- 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification -- 5.5 Deodorisation: much more than just a process for the removal of off-flavours -- 5.6 Short-path distillation and supercritical processing: refining technologies for the future? -- References -- Chapter 6: Oil Modification Processes -- 6.1 Introduction -- 6.2 Hydrogenation.

6.3 Interesterification -- 6.4 Dry fractionation -- References -- Chapter 7: Enzyme Processing -- 7.1 Introduction -- 7.2 Enzyme applications before oil refining -- 7.3 Applications within edible oil modification -- 7.4 Improving processing sustainability through enzyme usage -- References -- Chapter 8: Application of Edible Oils -- 8.1 Introduction -- 8.2 Physical chemistry of triacylglycerides -- 8.3 Fat crystal networks -- 8.4 Design of functional TAG compositions -- 8.5 Application in fat-continuous emulsions (spreads) -- 8.6 Application in water-continuous emulsions -- 8.7 Application in other fat-continuous products -- 8.8 Conclusion -- References -- Chapter 9: Quality and Food Safety Assurance and Control -- 9.1 Introduction -- 9.2 Analytical methods for measuring oil and fat composition -- 9.3 Quality analyses -- 9.4 Supply chain contaminants -- 9.5 Quality and food safety assurance -- References -- Chapter 10: Oil Processing Design Basics -- 10.1 Introduction -- 10.2 Refining and modification process routes for most common oil types -- 10.3 Oil processing block diagram design -- 10.4 Effective equipment capacity -- 10.5 Tank park design rules -- 10.6 Design estimates for utilities consumptions and effluent production -- 10.7 Occupational safety by design -- References -- Further Reading -- Chapter 1 -- Chapter 2 -- Chapter 3 -- Chapter 4 -- Chapter 5 -- Chapter 6 -- Chapter 8 -- Chapter 10 -- Index.