Transcriber’s Notes:
Underscores “_” before and after a word or phrase indicate _italics_
in the original text. Equal signs “=” before and after a word or
phrase indicate =bold= in the original text. Small capitals have been
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Typographical and punctuation errors have been silently corrected.
EDIBLE FATS AND OILS
THEIR COMPOSITION, MANUFACTURE AND ANALYSIS
BY
W. H. SIMMONS, B. SC.(LOND.), F.C.S.
LECTURER ON SOAP MANUFACTURE AT THE BATTERSEA POLYTECHNIC
AND JOINT AUTHOR OF THE “HANDBOOK OF SOAP MANUFACTURE”
AND
C. AINSWORTH MITCHELL, B.A.(OXON.), F.I.C.
JOINT AUTHOR OF “FIBRES USED IN TEXTILE AND ALLIED INDUSTRIES”
LONDON
SCOTT, GREENWOOD & SON
“THE OIL AND COLOUR TRADES JOURNAL” OFFICES
8 BROADWAY, LUDGATE, E.C.
1911
[_All Rights Reserved_]
PREFACE
The importance of a due proportion of fat in the diet of man is
insisted on by all physiologists, and the variety of forms in which
fat enters into human food is very considerable. Formerly butter,
lard, and dripping were the principal fats consumed as food, but the
introduction of margarine by M. Mège-Mouries in 1872, followed, in more
recent years, by the discovery of large quantities of new vegetable
fats and oils, and of greatly improved processes for their preparation,
purification, and refinement, has much augmented and cheapened the
supply of fat for human consumption.
The popular prejudice against artificial butters has now been largely
dissipated, and the edible fat and oil industry has become an important
one.
The aim of the present volume is to describe, in a concise manner,
the properties of the different edible fats and oils and their
combinations, and to give an outline of the modern processes used in
their preparation and purification.
Unfortunately the discoveries of science in this, as in other branches
of technical chemistry, have led to the practice of a considerable
amount of very skilful adulteration, and it is hoped that the somewhat
lengthy chapter on the analysis of edible food products will be useful
to those engaged in the industry in enabling such adulteration to be
detected and successfully combated.
W. H. S.
C. A. M.
LONDON, _April 1911_.
CONTENTS
CHAPTER I PAGE
INTRODUCTION 1
Fat as Food—Physiological Considerations—Constitution
of Fats and Oils.