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Full Description
Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. Understanding the functions and properties of these raw materials and the effects of their purification and modification processes are essential for creating functional fats and oils products in the interest of consumer health.This comprehensive reference to the fats and oils used in commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The second edition has been revised and updated to include GMO raw ingredients and extraction procedures, an extensive review on the nutritional aspects of fats and oils, and an expanded troubleshooting section. The text also features up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. Building upon the practical aspects of the first edition and featuring the most current information, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Contents
Raw MaterialsIntroductionSources of Fats and OilsVegetable Oil YieldsFats and Oils AvailabilityU.S. Utilization of Edible Fats and OilsFats and Oils CharacterizationGenetically Modified Vegetable OilsSoybean OilCottonseed OilPeanut OilCorn OilSunflower OilHigh-Oleic Sunflower OilSafflower OilHigh Oleic Safflower OilCanola OilOlive OilPalm OilCoconut OilPalm Kernel OilLardTallowMilk FatReferencesFats and Oils Processing IntroductionFats and Oils RecoveryRefining SystemsPhysical RefiningChemical RefiningPrebleachingHydrogenationPostbleachingInteresterificationWinterizationDewaxingFractionationEsterification or AlcoholysisBlendingDeodorizationFinished Fats and Oils HandlingPlasticizationFlakingPowdered and Beaded FatsSalad and Cooking Oils PackagingBulk Oil ShipmentsReferencesFats and Oils AnalysisIntroductionNon-Fatty ImpuritiesMelting, Solidification, and ConsistencyComposition AnalysisFlavor, Rancidity and StabilityColor and AppearanceRefining and BleachingPerformance TestingNon-Standardized MethodsReferencesFats and Oils FormulationIntroductionSource Oils and Fats CharacteristicsPalatabilityPhysical CharacteristicsHydrogenated Basestock SystemSolids Liquids CharacteristicsReduced and Trans-Free FormulationEmulsificationProduct DevelopmentSource Oils and Fats InterchangeabilityReferencesShortening TypesIntroductionPlasticized Shortening ApplicationsLiquid Shortening ApplicationsFlakes, Chips, and Powdered Shortening ApplicationsReferencesBaking ShorteningsIntroductionAll-Purpose ShorteningsEmulsified All-Purpose ShorteningsRetail Cake Mix ShorteningsSpecialty Bakery Cake ShorteningsLiquid Cake ShorteningIcing and Filling ShorteningsIcing StabilizersBread ShorteningLiquid ShorteningsSweet Yeast Raised Dough ShorteningsCookie ShorteningsCookie Filler ShorteningsPie Crust ShorteningsBiscuit ShorteningsDanish Pastry Roll In ShorteningsPuff Pastry Roll In ShorteningsShortening ChipsCracker ShorteningsReferencesFrying ShorteningsIntroductionFrying Shortening AdditivesFrying Shortening SelectionFoodservice Deep Fat Frying Shortening ApplicationsFoodservice Pan and Grill ShorteningsBakery Frying Shortening ApplicationsSnack Frying Shortening ApplicationsReferencesDairy Analog ShorteningsIntroductionNondairy Creamer ShorteningsWhipped Topping ShorteningsCheese Analog ShorteningFrozen Dessert or MellorineSour Cream Analog and Dip BasesFluid Milk AnalogsSweetened Condensed Milk AnalogsReferencesHousehold ShorteningsIntroductionHousehold Shortening DevelopmentHousehold Shortening Product Requirements Household Shortening FormulationHousehold Shortening PlasticizationHousehold Shortening PackagingReferencesMargarineIntroductionMargarine DevelopmentMargarine FormulationConsumer Margarine Oil FormulationsIndustrial Margarine FormulationsSpread FormulationsMargarine and Spread PreparationReferencesLiquid OilsIntroductionLiquid Oils DevelopmentCooking and Salad Oil SourcesRetail Consumer OilsIndustrial Salad Oil ApplicationsMayonnaiseSpoonable Salad DressingPourable Salad DressingsHigh Stability OilsReferencesQuality ManagementIntroductionOperating StandardsSpecificationsProceduresMethodsProcess ControlReferencesTroubleshootingIntroductionProcess TroubleshootingShortening ApplicationsMargarine and Spread ProductsQuality ManagementReferences
