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Synopsis
Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. Understanding the functions and properties of these raw materials and the effects of their purification and modification processes are essential for creating functional fats and oils products in the interest of consumer health.
This comprehensive reference to the fats and oils used in commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The second edition has been revised and updated to include GMO raw ingredients and extraction procedures, an extensive review on the nutritional aspects of fats and oils, and an expanded troubleshooting section. The text also features up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications.
All product categories are examined, including different types of shortenings, margarines, and liquid oils. Building upon the practical aspects of the first edition and featuring the most current information, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
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Fats and Oils: Formulating and Processing for Applications (Second Edition)
Seller: killarneybooks, Inagh, CLARE, Ireland
Seller rating 5 out of 5 stars
Hardcover. Condition: Near Fine. 2nd Edition. Oversized hardcover, xx + 592 pages, NOT ex-library. Shipping weight over 1kg. Minor handling wear only, book is clean and bright throughout with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. -- A practitioner reference that integrates raw material coverage with modern edible-oil processing, formulation, analysis, quality management, and application-specific chapters. The second edition reflects 21st-century industry shifts including attention to trans-fat issues that drove reformulation, plus updates on GMO raw materials, extraction and refining choices, and an expanded troubleshooting emphasis. Core processing units are laid out end-to-end (extraction - refining - bleaching - hydrogenation - interesterification - winterization - dewaxing - fractionation - deodorization - handling and packaging), followed by analytical methods and product-focused formulation guidance for shortenings, frying media, margarines and spreads, liquid oils, dairy analogs, and household shortenings. -- Fats and Oils: Formulating and Processing for Applications, Second Edition is a comprehensive guide covering the commercial food production applications of fats and oils. This updated edition addresses the significant nutritional discoveries and health considerations that have emerged since the first edition, including concerns about trans isomers, which have prompted changes in formulation techniques. The book provides in-depth information on raw material sources, including genetically modified ingredients, along with processing and formulation techniques. It covers a wide range of topics from extraction procedures, purification, and modification processes to quality control and the application of fats and oils in various products like shortenings, margarines, and liquid oils. The text also features an expanded troubleshooting section and a detailed review of the nutritional aspects of fats and oils, emphasizing the importance of understanding their properties to create healthier consumer products. Seller Inventory # 011714
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