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Check for Availabilityout of stock. Click on the button below to search for this title in other formats.  Fats and Oilsby O'Brien D. O'Brien
Synopses & ReviewsPublisher Comments: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. Understanding the functions and properties of these raw materials and the effects of their purification and modification processes are essential for creating functional fats and oils products in the interest of consumer health. This comprehensive reference to the fats and oils used in commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The 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, and an expanded troubleshooting section. The text also features up-to-date processing procedures and formulation techniques, and 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, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry. Book News Annotation:This iteration continues the mission of the first edition (whose
undated preface is included) to serve as a practical reference for
fats and oils processing and formulation for food industry and
household applications. New information is provided on genetically
modified oils. Receiving expanded treatment are the properties of raw
materials, troubleshooting for quality problems, and recent
nutritional research, oil selection and alternative processing
procedures to meet consumer health concerns (e.g., about hydrogenated
fats). The author's credentials are not given.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com) Synopsis:This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The text includes new information on GMO raw ingredients, up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. The expanded section on troubleshooting covers problems in processing and quality control, making this an even more complete reference. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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