chemical and physical effects of processing fats and oils-pubag

1. Changes In Fats During Processing Food Chemistry Library Paper Presented By: Archita Thakur Ashish Sahoo Ashish Mishra Ashwin Menon 2. What processes FATS has to undergo? • Fats and oils are heated during frying for commercial purposes. Heating during processing mainly involves hydrogenation, physical refining and deodorization.

Physical and chemical properties. Fats (and oils) may be divided into animal and vegetable fats according to source. Further, they may be classified according to their degree of unsaturation as measured by their ability to absorb iodine at the double bonds. This degree of unsaturation determines to a large extent the ultimate use of the fat.

The effect of different refining processes on the physical (colour, specific gravity, refractive index) and chemical (acidity, saponification number, ester number, iodine value, peroxide value, unsaponifiable matter) properties of sunflower and soybean oils was studied.

Fat and oil processing, method by which animal and plant substances are prepared for eating by humans.. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut oil, soybean oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine.The physical nature of the fatty material is unimportant

Physical Properties of Fats and Oils. Chemical Reactions of Fats and Oils. Fats and oils can participate in a variety of chemical reactions—for example, because triglycerides are esters, they can be hydrolyzed in the presence of an acid, a base, or specific enzymes known as lipases.

Understanding Oils & Fats and Processing aspects in practice LOTTE FOODS Kim Jong Gil. Agenda 1. What is Oils & Fats ? Negative Effects of Oils & Fats Overintakeof energy adult diseases, overweight, obese, high cholesterol, Alteration of the physical properties of the oils by a random interchange of the fatty

The different lipid species vary significantly with respect to their chemical and physical properties, their absorption, metabolism, and physiological activities. This chapter reviews the chemical classes and the chemical and physical properties associated with each class.

The above is the all the basic physiology that is needed to understand the effects of food processing on the speed and location of nutrient absorption, the nature of hunger and satiety and how the current epidemic in metabolic diseases we now face is a result of disregulation of this system. 3 a. The Effect of Cooking Foods on Body Weight

Agricultural Research Service: biodefense research. PubMed. Gay, C G. 2013-01-01. The National Animal Health Program at the Agricultural Research Service (ARS), United States Depa

Chasteberry is full to the brim of unique compounds called flavonoids and essential oils that exhibit both anti-oxidant and anti-inflammatory effects within the human body. Interestingly, these compounds gave also been shown to impact the human hormonal system.