Practical Vegetable Oils Reference
from C.H.I.P.S.

Vegetable Oils in Food Technology:
Composition, Properties
and Uses
edited by Frank Gunstone


  • Details the composition of crude, refined, fractionated, hydrogenated, and interesterified oils
  • Links physical, chemical, and nutritional properties of oils to the major food uses
  • Includes information on the newer 'grades' produced by fractionation or by seed breeding

Vegetable Oils in Food Technology provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. Also, the major food uses are linked, wherever possible, to the composition and properties of the oils.


  1. Production and Trade of Vegetable Oils

    • Extraction, Refining and Processing
    • Vegetable oils: Production, Disappearance and Trade

  2. Soybean Oil

    • Composition
    • Extraction and Refining of Soybean Oil
    • Oil Composition Modification by Processing and Biotechnology
    • Physical Properties of Soybean Oil
    • Oxidative Quality of Soybean Oil
    • Nutritional Properties of Soybean Oil
    • Food Uses of Soybean Oil

  3. Palm Oil

    • Composition and Propertie sof Palm Oil and Fractions
    • Physical Characteristics of Palm Oil Products
    • Minor Components of Palm Oil Products
    • Food Applications of Palm Oil Products

  4. Canola/Rapeseed Oil

    • Composition
    • Physical and Chemical Properties
    • Major Food Uses

  5. Sunflower Oil

    • Worldwide Sunflower Production
    • Obtaining the Best Results in Growing Sunflower Plants
    • Types of Sunflowers
    • Confection or Non-Oil Sunflower
    • Potential for Sunflower Products in the U.S.
    • Crushing of Sunflower Seeds
    • Sunflower Oil Degumming
    • Sunflower Oil Refining
    • Physical Refining Process
    • Chemical Refining Process
    • Cold Chemical Refining Process
    • Modified Chemical Refining
    • Modified Physical Refining Process
    • Dewaxing
    • Hydrogenation

  6. The Lauric (Coconut and Palm Kernel) Oils

    • Coconut Oil: Composition. Processing and Applications.
    • Palmkernel Oil: Composition. Properties. Processing. Food Uses.

  7. Cottonseed Oil

    • Cottonseed Oil Properties
    • Cottonseed Oil Extraction
    • Cottonseed Oil Processing
    • Cottonseed Oil Utilization

  8. Groundnut (Peanut) Oil

    • Peanut Production, History and Oil Extraction
    • Oil Uses
    • Comosition of Groundnut Oil
    • Chemical and Physical Characteristics of Groundnut Oil
    • Health Issues

  9. Olive Oil

    • Extraction of Olive Oil from Olives
    • Olive Oil Composition
    • Refining and Modic\fications
    • Regulations
    • Cloudy Olive Oil
    • Consumption and Culinary Applications

  10. Corn Oil

    • Composition of Corn Oil
    • Properties of Corn Oil
    • Major Food Uses of Corn Oil

  11. Sesame, Rice-Bran and Flaxseed Oils

    • Sesame Seed Oil: World Seed Production. Oil Composition. Seed Processing and Oil Refining. Sesame Antioxidants and Oil Stability. Health Effects and Future Research.
    • Rice-Bran Oil: Production of Bran and Oil Extraction. Oil Refining and High Value bypsroducts. Oil Composition and Food Uses. Biological Effects and Future Trends.
    • Flaxseed (Linseed and Linola) Oil: Flax Production and Oil Composition. Edible Uses of Flaxseed and Its Oil. Linola Oil.


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Vegetable Oils in Food Technology:
Composition, Properties and Uses

edited by Frank Gunstone
2002 • 337 pages • $184.95 + shipping

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