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Fats & Oils
Clyde E. Stauffer
Eagan Press Handbook Series
1996
Softcover 149 pages with 50 illustrations and 24 tables ISBN 0913250902
£60.00
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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. It is written in a user-friendly format with definitions of
terms, examples, illustrations, and troubleshooting tips for any level of food
science practitioner. The contents are as follows:
- 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
- Emulsification HLB
- 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
- Flavour, 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
To find similar publications, click on a keyword below:
Eagan Press
: baking
: biochemistry
: chemistry
: confectionary
: fatty acids
: food & beverage products
: food science
: handbooks
: lipids
: nutrition, human
: process engineering
: surfactant
: wheat
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