Wentworth
Institute of Technology
Fats in Food Technology.
This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book...
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| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken :
Wiley,
2014.
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| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: |
Full text (Wentworth users only) |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction.
- 3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction.
- 6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats.
- 8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; Index.