Fats and Fatty Oils

The article contains sections titled: 1. Introduction 2. Composition 2.1. Glycerides 2.2. Fatty Acids 2.3. Phospholipids 2.4. Waxes 2.5. Sterols and Sterol Esters 2.6. Terpenoids 2.7. Other Minor Constituents 3. Physical Properties 3.1. Melting and Freezing Points 3.2. Thermal Properties 3.3. Density 3.4. Viscosity 3.5. Solubility and Miscibility 3.6. Surface and Interfacial Tension 3.7. Electrical Properties 3.8. Optical Properties 4. Chemical Properties 4.1. Hydrolysis 4.2. Interesterification 4.3. Hydrogenation 4.4. Isomerization 4.5. Polymerization 4.6. Autoxidation 5. Manufacture and Processing 5.1. Vegetable Oils and Fats 5.1.1. Cleaning 5.1.2. Storage and Handling of Raw Materials 5.1.3. Dehulling 5.1.4. Expelling 5.1.5. Cold-Pressing 5.1.6. Extraction 5.1.7. Modified Oil Recovery Techniques 5.2. Land-Animal Fats 5.3. Marine Oils 5.4. Synthetic Fats 6. Refining 6.1. Degumming 6.2. Deacidification (Neutralization) 6.3. Bleaching 6.4. Deodorization 7. Fractionation 8. Hydrogenation 9. Interesterification 10. Environmental Aspects 11. Standards and Quality Control 11.1. Standardization of Methods of Analysis 11.2. Sampling 11.3. Oilseeds and Oilseed Meals (Raw Materials) 11.4. Animal and Vegetable Fats and Oils 11.4.1. Basic Procedures 11.4.2. Chemical Characteristics and Fat Indices 11.4.3. Physical Methods 11.4.4. Determination of Fatty Acids and Acylglycerols 11.4.5. Determination of Sterols and Tocopherols 11.4.6. Determination of Contaminants 11.4.7. Determination of Phosphor and Phospholipids 11.4.8. Further Chromatographic Methods for Different Applications 12. Storage and Transportation 13. Individual Vegetable Oils and Fats 13.1. Almond Oil 13.2. Argan Oil 13.3. Avocado Oil 13.4. Babassu Oil and Other Palm Seed Oils 13.4.1. Babassu Oil 13.4.2. Other Palm Seed Oils 13.4.3. Other Sources of Lauric Acid Oils 13.5. Cuphea Oil 13.6. Camelina Oil 13.7. Castor Oil 13.8. Chaulmoogra, Hydnocarpus, and Gorli Oils 13.9. Cocoa Butter 13.10. Coconut Oil 13.11. Corn (Maize) Oil 13.12. Cottonseed Oil 13.13. Grape-seed Oil 13.14. Hazelnut Oil 13.15. Hempseed Oil 13.16. Kapok and Related Oils 13.17. Linseed Oil 13.18. Lupine Oil 13.19. Macadamia Nut Oil 13.20. Mustard Seed Oil 13.21. Neem Seed Oil 13.22. Niger Seed Oils 13.23. Oiticica and Related Oils 13.24. Olive Oil 13.25. Palm Oil 13.26. Palm Kernel Oil 13.27. Paranut or Brazilnut Oil 13.28. Peanut Oil 13.29. Pecan Nut Oil 13.30. Perilla Oil 13.31. Poppyseed Oil 13.32. Pumpkin Seed Oil 13.33. Rapeseed Oil 13.34. Rice Bran Oil 13.35. Safflower Oil 13.36. Sesame Oil 13.37. Shea Butter, Borneo Tallow, and Related Fats 13.38. Soybean Oil 13.39. Sunflower Oil 13.40. Teaseed Oil 13.41. Tung Oil and Related Oils 13.42. Vernonia Oil – Kinka-Oil 13.43. Walnut Oil 13.44. Wheat-Germ Oil 14. Individual Animal Fats 14.1. Land-Animal Fats 14.1.1. Lard 14.1.2. Beef Tallow 14.1.3. Mutton Tallow 14.1.4. Horse, Goose, and Chicken Fat 14.2. Marine Oils 14.2.1. Whale Oil 14.2.2. Fish Oil 15. Toxicology and Occupational Health