From organic chemistry to fat and oil chemistry*

• Main Author: Deffense Etienne
• Format: Article
• Language: English
• Published: EDP Sciences 2009-01-01
• Series: Oléagineux, Corps gras, Lipides
• Subjects: oils and fats; degumming chemistry; physical refining; dry fractionation; crystallization; HPLC
• Online Access: http://dx.doi.org/10.1051/ocl.2009.0238

With his work on animal fat and identification of fatty acids, Chevreul was a pioneer in organic chemistry. As Chevreul, I had a passion for organic chemistry too. It was then, an honour and a pleasure to present in 2008 at EFL in Athens this presentation entitled “From organic chemistry to fat and oil chemistry” because my background in organic chemistry helped me all along my professional career to understand and implement new developments related to oil and fat technology and processing. Among the topics which I worked out, I highlighted more particularly the following subjects: the degumming chemistry of oil and fat; the improvement of physical refining; a new chemical analytical tool for the dry fractionation; new development in the dry fractionation