Xiimelting And Crystallization

The economic importance of the distinctive melting and solidification behavior of fatty acids and their esters was well described by Bailey (1950). Fatty acids and their derivatives constitute an almost infinite variety of long-chain compounds differing in carbon chain length, unsaturation, and isomerism, resulting in a complex and fascinating gamut of physical properties. The transformation from the liquid to the solid state is accompanied by release of heat (latent heat of crystallization...

Peanut

Peanut (Archis hypogaea L.) seed is an important oil crop throughout the world and is grown in large quantities in Africa, India, and China. The oil is used in many edible products, including shortening, margarine, and mayonnaise, as a cooking and frying oil, and as a salad oil. In the United States, the main product for consumption is peanut butter. The amount of peanut oil produced worldwide increased from 2.47 million metric tons in 1961 to a projected 4.93 million metric tons in 2005-2006,...

Health Concerns

Some FA in milk, chiefly lauric (12 0), myristic (14 0), and palmitic (16 0), may be atherogenic (Jensen, 1992) therefore, the FA composition of milk is of interest. Newer research suggests that palmitic acid is not atherogenic if consumed with adequate linoleic acid intake (Clandinin, 2000) Mensink et al. (2003), in a meta analysis of 60 controlled studies, showed that lauric acid increases the HDL cholesterol LDL cholesterol ratio, whereas myristic and palmitic acids had little effect on this...

Total Lipid Recovery

Most of the organic solvents already mentioned will dissolve the triacylglycerols and free the fatty acids of Figure 3.1. The difficulty in total lipid extraction is twofold (1) Some of the solvents are immiscible with water and (2) some are poor solvents for the polar lipids (mostly phospholipids). The triglycerides may be obvious in fatty streaks or layers, or they may exist in the form of adi-pocytes (fat cells) scattered within muscle tissue. A very small fraction will be found in the cell...

References

Bishop, S.C., Richardson, R.I., Nute, G.R., Gibson, K.P., McLean, K.A. and Karamichou, E. 2006. Quantitative trait loci for meat quality in sheep. In Proc. 9th Annual Langford Food Industry Conf. on New Developments in Sheepmeat Quality, pp. 49-53. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D. and Richardson, R.I. 2006. Flavour perception of oxidation in beef. Meat Science, 72, 303-311. Demirel, G., Wachira, A.M., Sinclair, L.A., Wilkinson, R.G., Wood, J.D. and Enser, M. 2004....