Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter.
Table of Contents
Physical Properties of Fats in Food. Bakery Fats. Cream, Ice Cream and other Water Continuous Emulsions. Hydrogenation And Fractionation (Including Milk Fat). Chocolate and Confectionery Fats. Butter and Anhydrous Milk Fat (AMF). Margarine, Spreads and Low Fat Toppings. Emulsifiers And Stabilisers in Fatty Food Systems. Milk Powders and Spray Dried Food Ingredients. Hard, Soft and Processed Cheeses and Fermented Liquid Products. Culinary Fats - Solid And Liquid Frying Oils, Specialty Oils And Flavors Derived From Fats. Frying and Liquid Oils In Processed an Prepared Foods. Bibliography. Index.
"Since the authors of the various chapters have been drawn from throughout the world, the book has a broad scope in ideas and experience. …a valuable addition to the library of those developing fat-containing food systems and for those who wish to gain a perspective on fat-containing foods."
- Joseph G. Endres, in AOCS Press