Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications, Second Edition / Edition 3

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Overview

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.

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Product Details

  • ISBN-13: 9781420061666
  • Publisher: CRC Press
  • Publication date: 12/3/2008
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 680
  • Product dimensions: 5.90 (w) x 9.30 (h) x 1.80 (d)

Table of Contents

Preface
Raw Materials Fats and Oils Processing
Fats and Oils Analysis
Fats and Oils Formulation
Shortening Types
Baking Shortenings
Frying Shortenings
Dairy Analog Shortenings
Household Shortenings
Margarine
Liquid Oils
Quality Management
Troubleshooting

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