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Fats and Oils
Fats and Oils

"In everyway an excellent book."
—Lipid Technology


Item No. 50902
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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.

Fats and Oils Handbook


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

EmulsificationHLB
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

Flavor, 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

"In everyway an excellent book."
—Lipid Technology

"A well-written, easy-to-read, introduction to fats-and-oils chemistry and applications." 
—Inform: A Publication of the American Oil Chemists' Society

"The book has achieved its aim of bringing general reference and practical application together in an easy-to-use formulation"
—Food Technology in New Zealand

Publish Date: 1996
Format: 8" x 10" softcover
ISBN: 978-0-913250-90-7
Pages: 149
Images: 50 images
Publication Weight: 1 lbs

By Clyde E. Stauffer

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