A-C |  D-F  |  G-L  |  M-O  |  P-S  |  T-W   D Deodorising This is the final process in the refining of oils and fats. It is the removal of all odoriferous compounds remaining after the neutralising and bleaching operations have been carried out.   E Emulsion An Emulsion is an intimate mixture of two liquids which do not normally mix. It consists of minute globules of one liquid suspended in the other liquid. The breaking down of an emulsion into two distinct layers usually occurs over a relatively long period. Erucic Acid A monounsaturated fatty acid which is a minor component of British rapeseed oil (typically arounf 1% or less). Ester Value The Ester Value is a measure of the combined fatty acids present in an oil or fat.  Esterification In oils and fats, a triglyceride is a compound formed by the combination of one molecule of glycerol (glycerine) and three molecules of fatty acid. The reaction is known as Esterification. Eutectic A Eutectic is a mixture of two fats (or any other substances) in which the physical characteristics (i.e. setting point, melting point, etc.) are lower than those of the components. Expelling A continuous process for obtaining oil from oilseeds by crushing in a screw press (or "expeller").   F Fat A Fat is a mixture of triglycerides (see ) which is solid at normal temperatures. Fatty Acid The major component of an oil or fat containing a long hydrocarbon chain. Edible oils and fats are triglycerides, i.e. combinations of fatty acids with glycerine, in which three fatty acid molecules are joined with each glycerine molecule. Most fats contain many different fatty acids. Fractionation An oil or fat normally consists of a number of fractions, each of which has different physical characteristics. Fractionation is the separation of selected fractions with the object of obtaining a product with different physical characteristics from the original fat. Free Fatty Acid The combination of fatty acids with glycerol to form glycerides is sometimes reversed resulting in the presence of uncombined or free fatty acids. These are usually found in crude oils and may be removed by neutralisation.

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