Common Chemical Reactions

  • Harry Lawson

Abstract

Knowledge of the important chemical changes that oils and fats may undergo is necessary to understand how the various products are manufactured as well as to cope with the possible problems that can occur in storage, transportation, and use. The most important chemical reactions occur at (1) the points of unsaturation on the fatty acid chain and (2) the point where the fatty acids are attached to the glycerol molecule (the ester linkage). This knowledge will be especially helpful in understanding the changes that take place in fats used in deep-frying.

Keywords

Geometric Isomer Methyl Silicone Common Chemical Reaction Fatty Acid Radical Frying Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Institute of Shortening Edible Oils, 1988. Food Fats and Oils, 6th ed. Washington, DC: Institute of Shortening and Edible Oils, p. 19.Google Scholar
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    Rozenaal, A. 1992. Inform 3(11), 1232–1237.Google Scholar
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    Eckey, E. 1948. Ind. Eng. Chem. 40, 1183.CrossRefGoogle Scholar
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    Going, L. 1967. U. Amer. Oil Chem. Soc. 44, 414A.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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