Contributors

Dr Yusof Basiron Malaysian Palm Oil Board, Bandar Baru

Bangi, Selangor, Malaysia
Dr Dimitrios Boskou Laboratory of Food Chemistry and Tech-
nology, School of Chemistry, Aristotle
University of Thessaloniki, University
Campus, Thessaloniki, 54006, Hellas,
Greece
Professor Frank D. Gunstone Scottish Crop Research Institute, Inver-
gowrie, Dundee DD2 5DA, Scotland, UK
Dr Monoj K. Gupta MG Edible Oil Consulting International, 9
Lundy's Lane, Richardson, TX 75080,
USA
Dr S. Parkash Kochhar SPK Consultancy Services, 48 Chiltern
Crescent, Earley, Reading RG6 1AN, UK
Dr Siew Wai Lin Malaysian Palm Oil Board, P.O. Box
10620, 50720 Kuala Lumpur, Malaysia
Mr Theodor Mag T. Mag Consulting Inc., 35 Old Church
Road, King City, ON l7B-1K4, Canada
Dr Robert A. Moreau Crop Conversion Science and Engineering
Research Unit, Eastern Regional Research
Center, United States Department of Agri-
culture, Agricultural Research Service, 600
East Mermaid Lane, Wyndmoor, Pennsyl-
vania, USA
Mr Richard O’Brien 4305 Barnsley Drive, Plano, TX 75093,
USA
Mr T.P. Pantzaris Malaysian Palm Oil Board Europe, Brick-
endonbury, Hertford, Hertfordshire SG13
8NL, UK
viii CONTRIBUTORS

Mr Roman Przybylski Department of Human Nutritional Sciences,

University of Manitoba, Winnipeg, MB
R3T2N2, Canada
Dr Timothy H. Sanders United States Department of Agriculture,
Agricultural Research Service, Market
Quality and Handling Research Unit, Box
7624, North Carolina State University,
Raleigh, NC 27695-7624, USA
Professor Tong Wang Department of Food Science and Human
Nutrition, 2312 Food Sciences Building,
Iowa State University, Ames, IA 50011,
USA
Contents

1 Production and trade of vegetable oils 1

F.D. GUNSTONE
1.1 Extraction, reWning and processing 1
1.2 Vegetable oils—production, disappearance and trade 3
1.2.1 Soybean oil 7
1.2.2 Palm oil 8
1.2.3 Rapeseed/canola oil 8
1.2.4 SunXowerseed oil 9
1.2.5 Groundnut (peanut) oil 10
1.2.6 Cottonseed oil 10
1.2.7 Coconut oil 11
1.2.8 Palmkernel oil 11
1.2.9 Olive oil 11
1.2.10 Corn oil 12
1.2.11 Sesame oil 13
1.2.12 Linseed oil 13
1.3 Some signiWcant factors 13
1.4 Predictions for the twenty-Wrst century 15
References 17

2 Soybean oil 18
T. WANG
2.1 Introduction 18
2.2 Composition 19
2.2.1 Seed composition 19
2.2.2 Oil composition 20
2.2.3 Fatty acid composition 20
2.2.4 Minor components 22
2.3 Extraction and reWning of soybean oil 24
2.3.1 Oil extraction 24
2.3.2 Oil reWning 26
2.3.3 ModiWed non-alkaline reWning 28
2.3.4 Co-products from oil reWning 29
2.4 Oil composition modiWcation by processing and biotechnology 34
2.4.1 Hydrogenation 34
2.4.2 InteresteriWcation 35
2.4.3 Crystallisation and fractionation 36
2.4.4 Traditional plant breeding and genetic modiWcation 38
2.5 Physical properties of soybean oil 40
2.5.1 Polymorphism 40
2.5.2 Density 40
x CONTENTS

2.5.3 Viscosity 41
2.5.4 Refractive index 42
2.5.5 SpeciWc heat 42
2.5.6 Melting point 43
2.5.7 Heat of combustion 43
2.5.8 Smoke, Xash and Wre points 43
2.5.9 Solubility 44
2.5.10 Plasticity and ‘spreadability’ 44
2.5.11 Electrical resistivity 45
2.6 Oxidative quality of soybean oil 45
2.6.1 Sensory evaluation 46
2.6.2 Peroxide value 46
2.6.3 Carbonyl compounds 46
2.6.4 Conjugated diene 47
2.6.5 TBA test 47
2.6.6 GC method 47
2.6.7 Oxidative stability 47
2.7 Nutritional properties of soybean oil 48
2.8 Food uses of soybean oil 49
2.8.1 Cooking and salad oils 49
2.8.2 Margarine and shortening 50
2.8.3 Mayonnaise and salad dressing 51
References 52

3 Palm oil 59
S. W. LIN
3.1 Introduction 59
3.2 Composition and properties of palm oil and fractions 59
3.2.1 Palm oil 59
3.2.2 Palm oleins 64
3.2.3 Palm stearin 67
3.3 Physical characteristics of palm oil products 68
3.3.1 Palm oil 68
3.3.2 Palm olein 70
3.3.3 Palm stearin 71
3.4 Minor components of palm oil products 76
3.4.1 Carotenes 76
3.4.2 Tocopherols and tocotrienols 78
3.4.3 Sterols, squalene and other hydrocarbons 81
3.5 Food applications of palm oil products 81
3.5.1 Cooking/frying oil 82
3.5.2 Margarines and shortenings 83
3.5.3 Shortenings 86
3.5.4 Vanaspati 87
3.5.5 Cocoa butter equivalents (CBE) 90
3.5.6 Other uses 90
3.6 Conclusion 92
References 93
 CONTENTS xi

4 Canola/rapeseed oil 98
R. PRZYBYLSKI and T. MAG
4.1 Introduction 98
4.2 Composition 99
4.2.1 Nature of edible oils and fats 99
4.2.2 Fatty acid composition of canola oil 100
4.2.3 Minor fatty acids 101
4.2.4 Triacylglycerols 102
4.2.5 Polar lipids 103
4.2.6 Tocopherols 104
4.2.7 Sterols 106
4.2.8 Pigments 107
4.2.9 Trace elements 108
4.2.10 Commercial crude oil, reWned and deodorised oil 109
4.2.11 Oxidative stability 110
4.3 Physical and chemical properties 110
4.3.1 Relative density 111
4.3.2 Viscosity 111
4.3.3 Smoke and Xash point 111
4.3.4 Cold test 112
4.3.5 Crismer value 112
4.3.6 SaponiWcation number 112
4.3.7 Iodine value 112
4.3.8 Melting characteristics, polymorphism and crystal properties 113
4.4 Major food uses 113
4.4.1 Standard canola/rapeseed oil 113
4.4.2 High-erucic acid rapeseed (HEAR) oil 123
References 124

5 SunXower oil 128

M. K. GUPTA
5.1 Introduction 128
5.2 Worldwide sunXower production 129
5.3 Obtaining the best results in growing sunXower plants 130
5.4 Types of sunXowers 136
5.5 Confection or non-oil sunXower 140
5.6 Potential for sunXower products in the US 141
5.7 Crushing of sunXower seeds 143
5.8 SunXower oil degumming 145
5.9 SunXower oil reWning 146
5.10 Physical reWning process 148
5.11 Chemical reWning process 149
5.12 Cold chemical reWning process 151
5.13 ModiWed chemical reWning 151
5.14 ModiWed physical reWning process 152
5.15 Dewaxing 152
5.16 Hydrogenation 153
5.17 Summary 154
References 155