Fats in food technology

This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. This volume will be useful to anyone in industry and research establishments who has an interest in the technology of fat-

New edition of: Fats in food products. 1994.

Includes index.

Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction.

3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction.

6.2 Legislation6.3 Emulsion technology; 6.4 Process t…