Fats and Oils : Practical Guide for the Food Industry

"The currentvolume presents the basics about fats and oils as well as practical advice on their uses in foods from salad dressings to baked products. To make technical topics accessible to a broader audience, FATS AND OILS provides many easy-to-use tables and illustrations as well as definitions of key terms. Topics also include functional properties, analytical tests, emulsions, refining and production, frying fats, chocolate and confectionary coatings, low-fat products, and nutrition. In FATS AND OILS, Clyde Stauffer shares the expertise that he has gained from many years of working in the food industry. Drawing on his professional know-how, Stauffer has created throubleshooting guides that make this book a powerful problem-solving tool." This book has 149 pages and is illustrated. The text contasins NO internal markings whatsoever.