Fats and Oils: Formulating and Processing for Applications (Second 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.…