Fats in Food Technology is a book about the roles and behavior of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to help with physical and chemical properties.

Contents

1. Physical Properties of Fats in Food
   • Basic physical properties of fat crystals
   • Structure-function relations in food fats
   • Fat blending in confectionery fats
   • Fat crystallization in oil-in-water emulsions

2. Bakery Fats
   • Production of margarine and shortening
   • Crystallization behavior
   • Processing
   • Plastic bakery fats
   • The influence of emulsifiers in baking
   • Control of quality in margarine and shortening manufacture
   • Liquid shortenings
   • Fluid shortenings
   • Powdered fats, flaked fats and fat powders
   • Fat in biscuit baking

3. Water Continuous Emulsions
   • Preparation of water continuous emulsions
   • Factors affecting water continuous emulsions

4. Hydrogenation and Fractionation
   • Hydrogenation
   • Fractionation

5. Fats for Chocolate and Sugar Confectionery
   • Production and properties
   • Legislation and regulatory aspects
   • Applications

6. Spreadable Products
   • Legislation
   • Emulsion technology
   • Process technology
   • Yellow fat blends
   • Nonyellow fat range

7. Emulsifiers and Stabilizers
   • Surface activity
   • Interface formation
   • Stabilization
   • Food emulsifiers
   • Hydrophilic-lipophilic balance
   • Polysaccharide stabilizers and thickeners
   • Applications
   • Regulatory aspects

8. Role of Milk Fat in Hard and Semihard Cheeses
   • Effect of fat on cheese composition
   • Proteolysis
   • Effect of fat on cheese microstructure
   • Effect of fat on cheese microbiology
   • Effect of fat on cheese flavor
   • Effect of fat on cheese yield
   • Effect of fat on cheese texture and rheology
   • Effect of fat on the functional properties of heated cheese

9. Culinary Fats: Solid and Liquid Frying Oils and Speciality Oils
   • Salad and cooking oils
   • Frying fats
   • Oils for roasting nuts
   • Ghee
   • Vanaspati
   • Speciality oils

Appendix: Nomenclature for Fatty Acids and Triglycerides

Index

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ORDER NOW Fats in Food Technology edited by Kanes K. Rajah 379 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax