Abstract
This chapter is devoted to the processes by which raw material from land animals (60–90% of fat in animal tissue), fish (10–20% of whole fish), and vegetable sources (20–70%) yields extracted fat, how this can be refined to a more acceptable food product, and how the materials produced by nature can be further modified to give physical, chemical, and nutritional properties which are more appropriate for the final use of the lipid. Some reference will also be made to handling, transport, and storage at various stages between harvesting and final usage.
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© 1996 Springer Science+Business Media Dordrecht
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Gunstone, F.D. (1996). Processing: Extraction, refining, fractionation, hydrogenation and interesterification. In: Fatty Acid and Lipid Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4131-8_4
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DOI: https://doi.org/10.1007/978-1-4615-4131-8_4
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