This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.
Fats and Oils Handbook
Introduction
Functional Properties of Fats and Oils
Functions in Food Systems
Functions in processing
Sensory functions
Nutrition
Functional Properties
Chemical structure and fat properties
Functional characteristics
Chemical reactions
Fat and oil sources and compositions
Analytical Tests of Fats and Oils
Physical Tests
Solid fat index/content
Melting point
Cloud point
Oxidative stability
Fire danger points
Polar lipids in frying fat
Sensory
Plasticity
Chemical Tests
Fatty acids Iodine value
Oxidative degradation
Phosphorus (residual gums)
Unsaponifiable material
Product Specifications
Properties of Emulsifiers
Functions in Food Systems
Amphiphilic (polar and nonpolar) nature
Emulsification
Foaming
Wetting
Interactions with other components
Functional Properties
EmulsificationHLB
Antistaling-complexing with starch
Protein aggregation and solution
Emulsifier Types and Applications
Emulsifiers
Wetting agents
Dough strengtheners
Film formers
Regulatory Considerations
Refining and Production
Processing and Refining
Vegetable oils
Animal fats
Marine oils
Manufacture of Food Fats Oils
Modification of base oils
Shortenings
Margarines
Salad oils
Frying oils
Troubleshooting
Bakery Product Applications
Functions in Baked Goods
Product characteristics
Processing
Hard Wheat Products
Bread, rolls
Laminated doughs
Yeast-raised doughnuts
Soft Wheat Products
Cake doughnuts
Cookies
Crackers
Pie crusts, biscuits
Filler fats and icings
Pan-Release Agents
Troubleshooting
Frying Fats
Heat Transfer by Fat
Mass transfer
Temperature gradients
Optimum fryer operation
Degradative Reactions During Frying
Hydrolysis
Oxidation
Polymerization
Smoking, ignition
Selection of Frying Fat
Stability
Suitability
Troubleshooting
Chocolate and Confectionary Coatings
Functions of Fats and Oils in Enrobing Compounds
Flavor, texture
Fat crystallization
Chocolate Coating
Origin, manufacturing, processing
Chocolate types
Usage
Extenders
Compounding Coating
Lauric fats
Other fat sources
Troubleshooting
Salad Dressings
Pourable Salad Dressings
Composition
Oil characteristics
Emulsifiers and thickeners
Spoonable Salad Dressings
Mayonnaise
Starch-based dressings
Troubleshooting
Nutritional Topics
Role of Dietary Fats
Calories
Membrane structure
Essential fatty acids
Prostaglandins
Cholesterol and Atherosclerosis
Positive contributions of cholesterol
Blood serum lipids
Polyunsaturated fats and cancer
Fat and Calorie Reduction in Foods
Fat Substitutes
Functional expectations
Types
Reduced-Fat Products
Reduced-Calorie Products
Appendix A. Nomenclature and Sources of Fatty Acids
Appendix B. Composition of Fats and Oils
Appendix C. Suggested Specifications for Industrial Shortenings and Margarines
Glossary
Index"In everyway an excellent book."
—Lipid Technology
"A well-written, easy-to-read, introduction to fats-and-oils chemistry and applications."
—Inform: A Publication of the American Oil Chemists' Society
"The book has achieved its aim of bringing general reference and practical application together in an easy-to-use formulation"
—Food Technology in New Zealand
Publish Date: 1996
Format: 8" x 10" softcover
ISBN: 978-0-913250-90-7
Pages: 149
Images: 50 images
Publication Weight: 1 lbs
By Clyde E. Stauffer