New Fats and Oils Handbook
from C.H.I.P.S.

Fats and Oils
Formulating and Processing for Applications
Third edition
by Richard D. O'Brien

Fats and Oils: Formulating and Processing for Applications, Third edition presents proven quality and process control procedures. It delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications.


  • Provides the latest information on genetically modified oils, edible oil extraction, animal fats rendering, structured oils, and more
  • Presents effective processing procedures and formulation techniques
  • Expands the trouble-shooting and problem solving guide
  • Emphasizes the practical aspects of product development and processing
  • Features new or updated information on such current topics as Trans Fatty Acids, Phytoesterols and Cholesterol, and Oxidative Stability, among others
In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including:
  • Expanded coverage of essential fatty acids and their health implications
  • Extended problem solving chapter and discussion of trans fats
  • Added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils
  • Improved quality management chapter

Full of practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective.


1. Raw Materials

  • Sources of Fats and Oils
  • Vegetable Oil Yields
  • Availability of Fats and Oils
  • U.S. Utilization of Edible Fats and Oils
  • Characterization of Fats and Oils
  • Nonglyceride Components of Fats and Oils
  • Genetically Modified Vegetable Oils
  • Soybean Oil
  • Cottonseed Oil
  • Peanut Oil
  • Corn Oil
  • Sunflower Oil
  • NuSun Sunflower Oil
  • High-Oleic Sunflower Oil
  • Safflower Oil
  • High Oleic Safflower Oil
  • Canola Oil
  • Olive Oil
  • Palm Oil
  • Coconut Oil
  • Palm Kernel Oil
  • Lard
  • Tallow
  • Milk Fat
  • Menhaden Oil
  • Single Cell Oils

2. Fats and Oils Processing

  • Fats and Oils Recovery
  • Refining Systems
  • Refining Pretreatment
  • Physical Refining
  • Chemical Refining
  • Prebleaching
  • Hydrogenation
  • Interesterification
  • Winterization
  • Dewaxing
  • Fractionation
  • Postbleaching
  • Cholesterol Stripping Process
  • Esterification or Alcoholysis
  • Blending
  • Deodorization
  • Finished Fats and Oils Handling
  • Plasticization
  • Flaking
  • Powdered and Beaded Fats
  • Salad and Cooking Oils Packaging
  • Bulk Oil Shipments

3. Fats and Oils Analysis

  • Non-Fatty Impurities
  • Melting, Solidification, and Consistency
  • Composition Analysis
  • Flavor, Rancidity and Stability
  • Color and Appearance
  • Refining and Bleaching
  • Performance Testing
  • Non-Standardized Methods

4. Fats and Oils Formulation

  • Oils and Fats Characteristics
  • Palatability
  • Physical Characteristics
  • Nutritional Considerations
  • Basestock System
  • Solids-Liquids Characteristics
  • Emulsification
  • Product Development
  • Source Oils and Fats Interchangeability
  • Reduced Trans Fatty Acid Formulation
  • Essential Fatty Acid Fortification

5. Shortening Types

  • Plasticized Shortening Applications
  • Liquid Shortening Applications
  • Flakes, Chips, and Powdered Shortening Applications

6. Baking Shortenings

  • All-Purpose Shortenings
  • Emulsified All-Purpose Shortenings
  • Retail Cake Mix Shortenings
  • Specialty Bakery Cake Shortenings
  • Liquid Cake Shortening
  • Icing and Filling Shortenings
  • Icing Stabilizers
  • Bread Shortening
  • Liquid Shortenings
  • Sweet Yeast Raised Dough Shortenings
  • Cookie Shortenings
  • Cookie Filler Shortenings
  • Pie Crust Shortenings
  • Biscuit Shortenings
  • Danish Pastry Roll In Shortenings
  • Puff Paste Roll-In Shortenings
  • Shortening Chips
  • Cracker Shortenings

7. Frying Shortenings

  • Frying Shortening Additives
  • Selection of Frying Shortening
  • Foodservice Deep Fat Frying Shortening Applications
  • Foodservice Pan and Grill Shortenings
  • Bakery Frying Shortening Applications
  • Snack Frying Shortening Applications

8. Dairy Analog Shortenings

  • Nondairy Creamer
  • Whipped Topping
  • Cheese Analog
  • Frozen Dessert or Mellorine
  • Sour Cream Analog and Dip Bases
  • Fluid Milk Analogs
  • Sweetened Condensed Milk Analogs

9. Household Shortenings

  • Household Shortening Development
  • Household Shortening Product Requirements
  • Household Shortening Formulation
  • Household Shortening Plasticization
  • Household Shortening Packaging

10. Margarine

  • Margarine Development
  • Margarine Formulation
  • Low-Fat Margarine or Spread
  • Consumer Margarine Oil Formulations
  • Industrial Margarine Formulations
  • Margarine and Spread Preparation

11. Liquid Oils

  • Development of Liquid Oils
  • Cooking and Salad Oil Sources
  • Retail Consumer Oils
  • Industrial Salad Oil Applications
  • Mayonnaise
  • Spoonable Salad Dressing
  • Pourable Salad Dressings
  • High Stability Oils

12. Quality Management

  • Operating Standards
  • Specifications
  • Procedures
  • Methods
  • Process Control Overview
  • Crude Fats and Oils Process Control
  • Refining Process Control
  • Prebleaching Porcess Control
  • Modification Processes
  • Postbleach Process Control
  • Blending Process Control
  • Deodorization Process Control
  • Bulk Shipment Process Control
  • Plasticized Shortening Packaging Process Control
  • Liquid Shortening Packaging Process Control
  • Liquid Oils Packaging Process Control
  • Shortening Flake Process Control Standards
  • Margarine and Spread Process Control Standards

13. Troubleshooting

  • Process Troubleshooting
  • Shortening Applications
  • Margarine and Spread Products
  • Quality Management


click here to see books of related interest

Fats and Oils
Formulating and Processing for Applications
Third edition
by Richard D. O'Brien

2009 • 744 pages • $171.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2012 Culinary and Hospitality Industry Publications Services