| Description |
1 online resource (x, 838 pages) : illustrations |
| Contents |
Front Cover; Fats and Oils Handbook; Copyright Page; Preface; Preface to the English Edition; Table of Contents; Chapter 1. The Importance of Fats; 1.1 A History of the Production of Oils and Fats; 1.2 Fat in Food and Food Ingredients; 1.3 The Economic Importance of Oils and Fats; 1.4 Fat in Nutrition; 1.5 Fats and Oils in legislation; 1.6 Fats as Industrial Raw Materials; 1.7 Fats and Oils as a Source of Energy; 1.8 New Sources of Raw Material; 1.9 Fat Substitutes; 1.10 References |
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Chapter 2. Composition, Structure, Physical Data, and Chemical Reactions of fats and Oils, Their Derivatives, and Their Associates2.1 Components of Fats and Oils; 2.2 The Structure of Triglycerides; 2.3 Physical Characteristics; 2.4 Chemical Reactions; 2.5 Lipids; References; Chapter 3. Animal Fats and Oils; 3.0 Summary; 3.1 Milk Fats; 3.2 Rendered Fats; 3.3 Marine Oils; 3.4 References; Chapter 4. Vegetable Fats and Oils; 4.0 Summary; 4.1. Oil/Fat-Containing Plants; 4.2 Pulp Oils; 4.3 Seed Oils; 4.4 Nonedihle Oils and Fats; 4.5 Other Oil Sources; 4.6 References |
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Chapter 5. The Extraction of Vegetable Oils5.0 Summary; 5.1 Pulp Oils; 5.2 Oilseed Extraction; 5.3 References; Chapter 6. Modification of Fats and Oils; 6.1 Application and Combination of Modification Processes; 6.2 Fractionation; 6.3 Winterization; 6.4 lnteresterification; 6.5 Hardening; 6.6 References; Chapter 7. Oil Purification; 7.1 Economic Importance of Refining; 7.2 Neutralization; 7.3 Bleaching; 7.4 Deodorization; 7.5 Physical Refining; 7.6. Energy Consumption and Investment; 7.7 The Importance of Refining for the Removal of Environmental Contaminants; 7.8. References |
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Chapter 8. Fat as or in food8.1 Butter; 8.2 Margarine; 8.3 White Fats, Shortenings; 8.4 Salad and Frying Oils; 8.5 Mayonnaise; 8.6 Vegetable Creams, Cream Substitutes; 8.7 Peanut Butter; 8.8 Margarine and Oils with Medium-Chain Triglycerides; 8.9. Monoglycerides and Monodiglycerides; 8.10 References; Chapter 9. Analytical Methods; 9.1 Acid Value; 9.2 Saponification Value; 9.3 Iodine Value (IV); 9.4 Peroxide Value (POV); 9.5 Unsaponifiable Matter; 9.6 Water Content; 9.7 Phosphorus Content; 9.8 Colorimetric Value; 9.9 Hexane in Extraction Meal; 9.10 Crude Fiber in Meal; 9.11 Protein in Meal |
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9.12 Ash9.13 Solid Fat Content; 9.14 Dilatation; Solid Fat Index (SFI); 9.15 Analysis of Lipids; Chapter 10. Conversion Tables, Abbreviations; Chapter 11. Acknowledgments; Chapter 12. Bibliography; 12.1 Books; 12.2 Journals; Index |
| Summary |
This book 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!" |
| Notes |
Updated and revised translation of the original German work, Nahrungsfette und Öle |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Oils and fats, Edible -- Handbooks, manuals, etc
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TECHNOLOGY & ENGINEERING -- Food Science.
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Oils and fats, Edible
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Chemical & Materials Engineering.
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Engineering & Applied Sciences.
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Chemical Engineering.
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| Genre/Form |
Handbooks and manuals
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| Form |
Electronic book
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| ISBN |
9781601197184 |
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1601197187 |
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9780128043554 |
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0128043555 |
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