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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      £78.00
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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