Fats and Fatty Oils

1.	Introduction
2.	Composition
2.1.	Glycerides
2.2.	Fatty Acids
2.3.	Phospholipids
2.4.	Waxes
2.5.	Sterols and Sterol Esters
2.6.	Terpenoids
2.7.	Other Minor Constituents
3.	Physical Properties
3.1.	Melting and Freezing Points
3.2.	Thermal Properties
3.3.	Density
3.4.	Viscosity
3.5.	Solubility and Miscibility
3.6.	Surface and Interfacial Tension
3.7.	Electrical Properties
3.8.	Optical Properties
4.	Chemical Properties
4.1.	Hydrolysis
4.2.	Interesterification
4.3.	Hydrogenation
4.4.	Isomerization
4.5.	Polymerization
4.6.	Autoxidation
5.	Manufacture and Processing
5.1.	Vegetable Oils and Fats
5.1.1.	Cleaning
5.1.2.	Storage and Handling of Raw Materials
5.1.3.	Dehulling
5.1.4.	Expelling
5.1.5.	Cold-Pressing
5.1.6.	Extraction
5.1.7.	Modified Oil Recovery Techniques
5.2.	Land-Animal Fats
5.3.	Marine Oils
5.4.	Synthetic Fats
6.	Refining
6.1.	Degumming
6.2.	Deacidification (Neutralization)
6.3.	Bleaching
6.4.	Deodorization
7.	Fractionation
8.	Hydrogenation
9.	Interesterification
10.	Environmental Aspects
11.	Standards and Quality Control
11.1.	Standardization of Methods of Analysis
11.2.	Sampling
11.3.	Oilseeds and Oilseed Meals (Raw Materials)
11.4.	Animal and Vegetable Fats and Oils
11.4.1.	Basic Procedures
11.4.2.	Chemical Characteristics and Fat Indices
11.4.3.	Physical Methods
11.4.4.	Determination of Fatty Acids and Acylglycerols
11.4.5.	Determination of Sterols and Tocopherols
11.4.6.	Determination of Contaminants
11.4.7.	Determination of Phosphor and Phospholipids
11.4.8.	Further Chromatographic Methods for Different Applications
12.	Storage and Transportation
13.	Individual Vegetable Oils and Fats
13.1.	Almond Oil
13.2.	Argan Oil
13.3.	Avocado Oil
13.4.	Babassu Oil and Other Palm Seed Oils
13.4.1.	Babassu Oil
13.4.2.	Other Palm Seed Oils
13.4.3.	Other Sources of Lauric Acid Oils
13.5.	Cuphea Oil
13.6.	Camelina Oil
13.7.	Castor Oil
13.8.	Chaulmoogra, Hydnocarpus, and Gorli Oils
13.9.	Cocoa Butter
13.10.	Coconut Oil
13.11.	Corn (Maize) Oil
13.12.	Cottonseed Oil
13.13.	Grape-seed Oil
13.14.	Hazelnut Oil
13.15.	Hempseed Oil
13.16.	Kapok and Related Oils
13.17.	Linseed Oil
13.18.	Lupine Oil
13.19.	Macadamia Nut Oil
13.20.	Mustard Seed Oil
13.21.	Neem Seed Oil
13.22.	Niger Seed Oils
13.23.	Oiticica and Related Oils
13.24.	Olive Oil
13.25.	Palm Oil
13.26.	Palm Kernel Oil
13.27.	Paranut or Brazilnut Oil
13.28.	Peanut Oil
13.29.	Pecan Nut Oil
13.30.	Perilla Oil
13.31.	Poppyseed Oil
13.32.	Pumpkin Seed Oil
13.33.	Rapeseed Oil
13.34.	Rice Bran Oil
13.35.	Safflower Oil
13.36.	Sesame Oil
13.37.	Shea Butter, Borneo Tallow, and Related Fats
13.38.	Soybean Oil
13.39.	Sunflower Oil
13.40.	Teaseed Oil
13.41.	Tung Oil and Related Oils
13.42.	Vernonia Oil – Kinka-Oil
13.43.	Walnut Oil
13.44.	Wheat-Germ Oil
14.	Individual Animal Fats
14.1.	Land-Animal Fats
14.1.1.	Lard
14.1.2.	Beef Tallow
14.1.3.	Mutton Tallow
14.1.4.	Horse, Goose, and Chicken Fat
14.2.	Marine Oils
14.2.1.	Whale Oil
14.2.2.	Fish Oil
15.	Toxicology and Occupational Health

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