Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies

Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

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. U

This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.

The oil and fat are the most important source of energy for human being. But, one should think about the amount to be consumed and the quality of the oil or fat that they get. Hence, one should know about the basics of the manufacturing process. Furthermore, a huge research is going on in the field of oil and fat processing, hence, concise information about theoretical knowledge of principles involved in the manufacturing of oil and fat is much needed. Keeping all this in mind, a handbook on oil and fat technology has been created to benefit the students of food science and technology both at under-graduate or post-graduate level, the researchers and the scientists. Though there are number of books out in the market with updated information in the field of oil and fat technology, but this handbook primarily aims to educate the beneficiary with easy to understand language. Also, an attempt has been made to meet performance goal by giving schematic diagrams and reactions of process, which will assist the reader in easy understanding of the concept. The handbook is divided into different sections arranged sequentially as raw materials, preprocessing, processing, postprocessing, modifications and quality assessment. I hope that this handbook will serve as a starting point for many of the readers by offering guidance in suitable manner.