This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how—to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in—depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost—effective use of oils and fats in production.
Definitions And Overview. The Basic Chemistry of Oils and Fats. Common Chemical Reactions. Physical Properties. Sources of Oils and Fats. Processing Technology. Deep Fat Frying . Griddling and Pan Frying. Salad/Cooking Oil Usage. Baking Technology (Including Icings for Baked Goods). Doughnut Technology. Other Large Commercial Uses. Nutritional Aspects of Oils and Fats. Analytical Methods for Oils and Fats. Food Product Development. Flavor. Index