Oils Fats and Fatty Foods: Their Practical Examination

by E Richards Bolton

ISBN: 9789371706186
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Imprint : Biotech
Year : 2027
Price : Rs. 18995.00
Biblio : xvi+416p., plts., figs., ind., 23 cm

About The Book

For a better understanding of the composition and the state of combination of the fatty substances including oils, fats and fatty foods, here is a practical guide that describes a variety of methods for their examination and discusses the other necessary technical details, making use of plenteous diagrams and illustrations. The work is based on author’s long experience as a technical chemist and also draws from the researches carried out by other established scientists and technologists. There are special chapters, particularly useful for the manufacturers, on topics: Industrial Production of Vegetables Oils and fats: Hydrogenation of Oils; and Rancidity, Preservatives and Colouring Matters. Tables of analytical data, reference to relevant literature and a comprehensive index, further enhance the value of this handbook. Contents Chapter 1: General Introduction; Object of analysis of-Oils and fats, Fatty foods, By products, Standardisation of apparatus and reagents; Chapter II: Preliminary Examination; Sampling of bulk material, Preparation of sample for analysis-Fat of oil, Oleginous materials, Extraction and estimation of the oil or fat-In oleginous seeds, oil cakes and fibrous materials generally, In crude oils and acid oils, In soap stock, Examination of the total fatty matter from soap stocks and acid oils, Determination of moisture-In oleaginous seeds, oil cakes and fibrous materials generally, In oils and acid oils, Determination of impurities in oils-Mineral matter (Ash), Organic dirt, Sea water, Detection and determination of metallic and mineral impurities-Copper, Lead and zinc, Lime, magnesia, soda and potash, Iron, Nickel, Sulphur, Arsenic, Phosphorus, Detection and determination of hydrocyanic acid, Chapter 3: General Analytical Methods; Physical tests- Melting point, Solidifying point and titre test, Optical activity, Refractive index and dispersion, Viscosity, Colour, Specific gravity, Microscopical examination for beef, lard and hydrogenated fate, Valenta test, Chemical test- Saponification value, Unsaponifiable matter, Phytosteryl acetate test-special treatment of the unsaponifiable matter of lard and other fats-the separation of cholesterol and phytosterol, Acid value, Iodine value, Acetyl value-true acetyl value, Soluble and insoluble fatty acids, Insoluble bromides, Quantitative procedure, Lead-salt-ether for the separation and determination of liquid fatty acids, including determination of their iodine values, Tortelli and fortini’s modification as applied to the detection of rape oil in mixtures, Magnesium acetate method weight, Separation of the fatty acid esters by fractional distillation, Estimation of stearic acid by hehner’s method, Detection and determination of arachis oil, Bellier’s test, Evers’ test, Bjorklund’s cocoa butter test, Colour tests for oils, Halphen’s test for cotton-seed oil and cotton-seed ‘’Stearine’’, Baudouin’s test for sesame oil, Becchi’s test, Sulphuric acid test for liver oils, Rosin, Glycerol, M