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Processing, Manufacturing, Uses and Labelling of Fats in the Food Supply

Name: Processing, Manufacturing, Uses and Labelling of Fats in the Food Supply
Creator: Jeya Henry
Keywords: Male, 0301 basic medicine, 2. Zero hunger, 0303 health sciences, Food Handling, Dietary Fats, 6. Clean water, Body Mass Index, Diet, Fats

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2009 English Publisher:S. Karger AGJournal:Annals of Nutrition and Metabolism, volume 55, pages 273-300 (issn: 0250-6807, eissn: 1421-9697,

Authors: Jeya Henry;

doi: 10.1159/000229006

pmid: 19752546

Processing, Manufacturing, Uses and Labelling of Fats in the Food Supply

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Abstract

(3) Clarification. Fine pulp, resins and water are removed at this stage. Allowing the oil to stand undisturbed for a few days promotes clarification, after which the upper layer is removed. If further clarification is required the oil can be filtered through a filter cloth. The oil may be heated to evaporate any remaining water. (4) Packaging and storage. In order to increase shelf life and prevent rancidity, the oils may be stored in clean, dry glass or plastic containers. The containers are tinted/coloured to prevent oxidation with sunlight. If stored correctly, the expected shelf life is 6–12 months. Two contrasting village level/commercial processing methods from Africa (groundnut) and Asia (coconut) are shown in figures 1 and 2 .

Related Organizations

Oxford Brookes University
United Kingdom

Keywords

Male, Food Handling, Dietary Fats, Body Mass Index, Diet, Fats, Cardiovascular Diseases, Food Labeling, Animals, Food Industry, Humans, Female, Linoleic Acids, Conjugated, Obesity, Fat Substitutes, Oils

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