Oils and Fats in the Food Industry provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry.

Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics.

Oils and Fats in the Food Industry also focuses on the current main concerns of the food industry regarding oils and fats use, including:

• the nutritional properties of fats and oils and their various components
• links between chemical structure and physiological properties
• the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer
• descriptions of the most common food uses of oils and fats

Contents

1. The Chemical Nature of Lipids
2. The Major Sources of Oils and Fats
3. Extraction, Refining, and Modification Processes
4. Analytical Parameters
5. Physical Properties
6. Chemical Properties
7. Nutritional Properties
8. Major Edible Uses of Oils and Fats

Index

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ORDER NOW Oils and Fats in the Food Industry Food Industry Briefing Series by Frank D. Gunstone 2008 • 146 pages • $69.95 + shipping Texas residents please add 6.75 % sales tax