VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, …

VEGETABLE OILS IN. FOOD TECHNOLOGY: Composition, Properties and Uses FRANK D. GUNSTONE, Editor Blackwell Publishing VEGETABLE Oils in Food Technology Chemistry and Technology of Oils and Fats Series Editor: Hamilton A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical indus- tries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing, the food industry, the oleo- chemicals industry and the pharmaceutical industry, at analytical chemists and quality assurance personnel, and at lipid chemists in academic research laboratories.

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

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