by Claude E. Stauffer

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.

Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.

This volume is a valuable reference tool for a wide range of food industry professionals.

Contents

1. Functional Properties of Fats and Oils
2. Analytical Tests of Fats and Oils
3. Properties of Emulsifiers
4. Refining and Production
5. Bakery Product Applications
6. Frying Fats
7. Chocolate and Confectionery Coatings
8. Salad Dressings
9. Nutritional Topics
10. Fat and Calorie Reduction in Foods

Appendices
Glossary
Index

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