Latest packaging methods of fats and oils
FAT AND OIL ASSIGNMENT
Latest commercial scale Packing methods
And packing materials P.A.Nishan D. Perera
Msc Food Science & Technology
University of Sri Jayawardenepura.
Edible oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn 't involve heat, such as salad dressings and bread dips etc.
Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.
Types of edible oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil, rice bran oil and other vegetable oils.
Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic.
Edible Fats are usually used to refer to fats that are solids at normal room temperature.
Examples of edible animal fats are lard, fish oil, butter/ghee and whale blubber. They are obtained from fats in the milk and meat, as well as from under the skin, of an animal. Examples of edible plant fats include peanut, soya bean, sunflower, sesame, coconut and olive oils, and cocoa butter. Vegetable shortening, used mainly for baking, and margarine, used in baking and as a spread, can be derived from the above oils by hydrogenation.
Many vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter and ghee. The oils serve a number of purposes in this role:
Shortening – to give pastry a crumbly texture.
Texture – oils can serve to make other ingredients stick together less.
Flavor – while less- flavorful oils command premium prices[citation needed], some oils, such as olive, sesame, or almond oil, may be chosen specifically for the flavor they impart.
Flavor base – oils can also "carry"
Latest commercial scale Packing methods
And packing materials P.A.Nishan D. Perera
Msc Food Science & Technology
University of Sri Jayawardenepura.
Edible oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn 't involve heat, such as salad dressings and bread dips etc.
Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.
Types of edible oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil, rice bran oil and other vegetable oils.
Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic.
Edible Fats are usually used to refer to fats that are solids at normal room temperature.
Examples of edible animal fats are lard, fish oil, butter/ghee and whale blubber. They are obtained from fats in the milk and meat, as well as from under the skin, of an animal. Examples of edible plant fats include peanut, soya bean, sunflower, sesame, coconut and olive oils, and cocoa butter. Vegetable shortening, used mainly for baking, and margarine, used in baking and as a spread, can be derived from the above oils by hydrogenation.
Many vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter and ghee. The oils serve a number of purposes in this role:
Shortening – to give pastry a crumbly texture.
Texture – oils can serve to make other ingredients stick together less.
Flavor – while less- flavorful oils command premium prices[citation needed], some oils, such as olive, sesame, or almond oil, may be chosen specifically for the flavor they impart.
Flavor base – oils can also "carry"
References: 1. Jaimand K and Rezaee MB. Studies on the storage quality of sunflower oil, Agrochimica, 1995; 39: 177-183. Food Sci. Nutr., 2000; 51: 327-340. 5. Jacobsen C. 1999. Sensory impact of lipid oxidation in complex food systems. Fett/Lipid, 1999; 101: 484-492. Anal., 2000; 11: 74-78. 7. Passmore R and Eastwood MA. Human nutrition and dietetics. Churchill Livingstone, Edinburgh, UK, 1986; pp 55-69 8. Nawar WW. Lipids in Food Chemistry. 2nd ed., Fennema OR (Ed). Marcel Dekker Inc. New York, USA, 1996; pp 225-319. 9. Hernandez RJ and Gavara R. Plastic Packaging: Methods for studying mass transfer interactions, Pira International, Leatherhead, UK, 1999; pp 5-31.