| Description |
xix, 744 pages ; 24 cm |
| Contents |
Ch. 1. Raw Materials -- Ch. 2. Fats and Oils Processing -- Ch. 3. Fats and Oils Analysis -- Ch. 4. Fats and Oils Formulation -- Ch. 5. Shortening Types -- Ch. 6. Baking Shortenings -- Ch. 7. Frying Shortenings -- Ch. 8. Dairy Analog Shortenings -- Ch. 9. Household Shortenings -- Ch. 10. Margarine -- Ch. 11. Liquid Oils -- Ch. 12. Quality Management -- Ch. 13. Troubleshooting |
| Summary |
"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." "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."--BOOK JACKET |
| Notes |
Previous ed.: 2003 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Oils and fats, Edible.
|
|
Processed foods.
|
| LC no. |
2008020476 |
| ISBN |
9781420061666 (hbk.) |
|
1420061666 (hbk.) |
|
