Convertech Pacific Article Summary
Packaging materials for fat and oil foods and its converting method / KOICHI MATSUMOTO
Issued on 2002-2nd
Heading: Converting and Food Packaging Technology
Title: #8. Packaging materials for fat and oil foods and its converting method
Author / Company : KOICHI MATSUMOTO, Professional EngineerŽ¥Japan (Industrial Management)
At As natural fat and oil, there are solid type of fat and liquid type of fat in natural temperature.
Generally in food and nutrition industry, fat and oil are used as the same meaning but they are not classified clearly.
Oil contains much higher percentage of unsaturated fatty acid rather than that of fat. But it is possible to convert oil into fat by a process to convert the unsaturated fatty acid into saturated fatty acid with using hydrogenation. That is to say, by addition of hydrogenation to double bond (-C=C-) section of fatty acid having double bond composing oil, it is possible to change oil into solid type of fat.
Natural fat and oil are classified as ¡Èvegetable fat and oil¡É and ¡Èanimal fat & oil¡É. Bean oil, sesame oil , rice oil, olive oil, palm oil, peanut oil are typical vegetable fat and oil. Animal fat and oil is produced by animal and then sub classified as ¡Èland products¡É and ¡Èmarine products¡É which are typically fish oil such as sardine oil, saury oil and cod-liver oil. On the other hand, beef tallow, lard, mutton tallow, and butter are typical animal fat and oil , as land products.
These edible fat and oil are used as row materials for hydrogenated oil, margarine, shortening oil and mayonnaise which is converted into saturated fatty acid, by addition of hydrogenation into double bond of unsaturated fatty acid.
In this article, we will explain about butter as typical ¡Èfat and oil foods¡É.
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