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Fats and Oils Handbook (Nahrungsfette und Öle)
Author:Michael Bockisch ISBN:978-0-9818936-0-0
Format: Soft Bound Books Product Code:115
Topics:Food Science & Technology,Health - Nutrition - Biochemistry,Processing
Fats and Oils Handbook (Nahrungsfette und Ole) cov
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This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references.

"If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"
OILS & FATS INTERNATIONAL
Released: 05/01/1998; 848 pages
Pricing:
List Price:$250.00
Member Price:$195.00
Table of Contents
1. The Importance of Fats
  • A History of the Production of Oil and Fat
  • Fat in Food and Food's Raw Materials
  • The Economic Importance of Oils and Fats
  • Fat in Nutrition
  • Fats and Oils in Legislation
  • Fats as Technical Raw Materials
  • Fats and Oils as a Source of Energy
  • New Sources of Raw Materials
  • Substitutes for Fat
  • References

    2. Composition, Structure, Physical Data and Chemical Reactions of Fats and Oils and their Associates
  • Components of Fats and Oils
  • The Structure of Triglycerides
  • Physical Characteristics
  • Chemical Reactions
  • Lipids
  • References

    3. Animal Fats and Oils
  • Milk Fats
  • Rendering Fats
  • Marine Oils
  • References

    4. Vegetable Fats and Oils
  • Oil/Fat-Containing Plants
  • Pulp Oils
  • Seed Oils
  • Nonedible Oils and Fats
  • Other Oil Sources
  • References

    5. Production of Vegetable Oils and Fats
  • Pulp Oils
  • Seed Oils and Fats

    6. Modification of Fats and Oils
  • Application and Combination of Modification Processes
  • Fractionation
  • Winterization
  • Interesterification
  • Hardening
  • References

    7. Refining
  • Economic Importance of Refining
  • Neutralization
  • Bleaching
  • Deodorization
  • Physical Refining
  • Energy Consumption and Investment
  • Importance of Refining for Removal of Environmental Contaminants
  • References

    8. Fat as, or in, Food
  • Butter
  • Margarine
  • Edible Fats
  • Salad and Frying Oils
  • Mayonnaise
  • Vegetable Creams, Cream Substitutes
  • Peanut Butter
  • Margarine and Oils with Medium-Chain Triglycerides
  • Monoglycerides and Diglycerides
  • References

    9. Analytical Methods
  • Acid Number
  • Saponification Number
  • Iodine Value
  • Peroxide Value
  • Unsaponifiable Matter
  • Water Content
  • Phosphorus Content
  • Color
  • Hexane in Extraction Meal
  • Fibers in Extraction Meal
  • Proteinin Extraction Meals
  • Ash Content
  • Solid Fat Content
  • Dilatation
  • Lipids Analysis

    10. Conversion Tables and Abbreviations
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