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基本説明
The comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processig, formulation, quality control, and finished products.
Full Description
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications.
In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including:
Expanded coverage of essential fatty acids and their health implications
Extended chapter on problem solving and discussion of trans fats
Added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils
Improved quality management chapter
Doused with practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective.
Contents
Raw Materials. Fats and Oils Processing. Fats and Oils Analysis. Fats and oils Formulation. Shortening Types. Baking Shortening. Frying Shortenings. Dairy Analog Shortenings. Household Shortenings. Margarine. Liquid Oils. Quality Managements. Troubleshooting.
