Fats and Oils, Second Edition:
- Provides the latest information on genetically modified oils, edible oil extraction, animal fats rendering, structured oils, and more
- Presents up-to-date processing procedures and formulation techniques
- Includes an expanded guide for troubleshooting and problem solving
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.
Fats and Oils, Second Edition provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
Fats and Oils, 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
- an expanded troubleshooting section
- up-to-date processing procedures and formulation techniques
- 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, Fats and Oils, Second Edition is an ideal source for professionals and students in the fats and oils industry and the food processing industry.
Contents:
- Raw Materials
- Sources of Fats and Oils
- Vegetable Oil Yields
- Fats and Oils Availability
- U.S. Utilization of Edible Fats and Oils
- Fats and Oils Characterization
- Genetically Modified Vegetable Oils
- Soybean Oil
- Cottonseed Oil
- Peanut Oil
- Corn Oil
- Sunflower Oil
- High-Oleic Sunflower Oil
- Safflower Oil
- High Oleic Safflower Oil
- Canola Oil
- Olive Oil
- Palm Oil
- Coconut Oil
- Palm Kernel Oil
- Lard
- Tallow
- Milk Fat
- Fats and Oils Processing
- Fats and Oils Recovery
- Refining Systems
- Physical Refining
- Chemical Refining
- Prebleaching
- Hydrogenation
- Postbleaching
- Interesterification
- Winterization
- Dewaxing
- Fractionation
- Esterification or Alcoholysis
- Blending
- Deodorization
- Finished Fats and Oils Handling
- Plasticization
- Flaking
- Powdered and Beaded Fats
- Salad and Cooking Oils Packaging
- Bulk Oil Shipments
- Fats and Oils Analysis
- Non-Fatty Impurities
- Melting, Solidification, and Consistency
- Composition Analysis
- Flavor, Rancidity and Stability
- Color and Appearance
- Refining and Bleaching
- Performance Testing
- Non-Standardized Methods
- Fats and Oils Formulation
- Source Oils and Fats Characteristics
- Palatability
- Physical Characteristics
- Hydrogenated Basestock System
- Solids Liquids Characteristics
- Reduced and Trans-Free Formulation
- Emulsification
- Product Development
- Source Oils and Fats Interchangeability
- Shortening Types
- Plasticized Shortening Applications
- Liquid Shortening Applications
- Flakes, Chips, and Powdered Shortening Applications
- Baking Shortenings
- All-Purpose Shortenings
- Emulsified All-Purpose Shortenings
- Retail Cake Mix Shortenings
- Specialty Bakery Cake Shortenings
- Liquid Cake Shortening
- Icing and Filling Shortenings
- Icing Stabilizers
- Bread Shortening
- Liquid Shortenings
- Sweet Yeast Raised Dough Shortenings
- Cookie Shortenings
- Cookie Filler Shortenings
- Pie Crust Shortenings
- Biscuit Shortenings
- Danish Pastry Roll In Shortenings
- Puff Pastry Roll In Shortenings
- Shortening Chips
- Cracker Shortenings
- Frying Shortenings
- Frying Shortening Additives
- Frying Shortening Selection
- Foodservice Deep Fat Frying Shortening Applications
- Foodservice Pan and Grill Shortenings
- Bakery Frying Shortening Applications
- Snack Frying Shortening Applications
- Dairy Analog Shortenings
- Nondairy Creamer Shortenings
- Whipped Topping Shortenings
- Cheese Analog Shortening
- Frozen Dessert or Mellorine
- Sour Cream Analog and Dip Bases
- Fluid Milk Analogs
- Sweetened Condensed Milk Analogs
- Household Shortenings
- Household Shortening Development
- Household Shortening Product Requirements
- Household Shortening Formulation
- Household Shortening Plasticization
- Household Shortening Packaging
- Margarine
- Margarine Development
- Margarine Formulation
- Consumer Margarine Oil Formulations
- Industrial Margarine Formulations
- Spread Formulations
- Margarine and Spread Preparation
- Liquid Oils
- Liquid Oils Development
- Cooking and Salad Oil Sources
- Retail Consumer Oils
- Industrial Salad Oil Applications
- Mayonnaise
- Spoonable Salad Dressing
- Pourable Salad Dressings
- High Stability Oils
- Quality Management
- Operating Standards
- Specifications
- Procedures
- Methods
- Process Control
- Troubleshooting
- Process Troubleshooting
- Shortening Applications
- Margarine and Spread Products
- Quality Management
Index
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