Fats and Oils

Formulating and Processing for Applications, Second Edition

Richard D. O'Brien (Autor)

Buch | Hardcover

612 Seiten

2003 | 2nd New edition
Crc Press Inc (Verlag)
978-0-8493-1599-2 (ISBN)

Infos

A guide to the fats and oils used in commercial food products. It provides coverage of raw material sources, processing, formulation, quality control, and finished products. It includes information on GMO raw ingredients, processing procedures and formulation techniques, and the effects of ingredients, processing and formulation on applications.

---

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.

Inhalt

Raw Materials
Introduction
Sources of Fats and Oils
Vegetable Oil Yields
Fats and Oils Availability
U.S. Utilization of Edible Fats and Oils
Fats and Oils Characterization
Genetically Modified Vegetable Oils
Soybean Oil
Cottonseed Oil
Peanut Oil
Corn Oil
Sunflower Oil
High-Oleic Sunflower Oil
Safflower Oil
High Oleic Safflower Oil
Canola Oil
Olive Oil
Palm Oil
Coconut Oil
Palm Kernel Oil
Lard
Tallow
Milk Fat
References

Fats and Oils Processing
Introduction
Fats and Oils Recovery
Refining Systems
Physical Refining
Chemical Refining
Prebleaching
Hydrogenation
Postbleaching
Interesterification
Winterization
Dewaxing
Fractionation
Esterification or Alcoholysis
Blending
Deodorization
Finished Fats and Oils Handling
Plasticization
Flaking
Powdered and Beaded Fats
Salad and Cooking Oils Packaging
Bulk Oil Shipments
References

Fats and Oils Analysis
Introduction
Non-Fatty Impurities
Melting, Solidification, and Consistency
Composition Analysis
Flavor, Rancidity and Stability
Color and Appearance
Refining and Bleaching
Performance Testing
Non-Standardized Methods
References

Fats and Oils Formulation
Introduction
Source Oils and Fats Characteristics
Palatability
Physical Characteristics
Hydrogenated Basestock System
Solids Liquids Characteristics
Reduced and Trans-Free Formulation
Emulsification
Product Development
Source Oils and Fats Interchangeability
References

Shortening Types
Introduction
Plasticized Shortening Applications
Liquid Shortening Applications
Flakes, Chips, and Powdered Shortening Applications
References

Baking Shortenings
Introduction
All-Purpose Shortenings
Emulsified All-Purpose Shortenings
Retail Cake Mix Shortenings
Specialty Bakery Cake Shortenings
Liquid Cake Shortening
Icing and Filling Shortenings
Icing Stabilizers
Bread Shortening
Liquid Shortenings
Sweet Yeast Raised Dough Shortenings
Cookie Shortenings
Cookie Filler Shortenings
Pie Crust Shortenings
Biscuit Shortenings
Danish Pastry Roll In Shortenings
Puff Pastry Roll In Shortenings
Shortening Chips
Cracker Shortenings
References

Frying Shortenings
Introduction
Frying Shortening Additives
Frying Shortening Selection
Foodservice Deep Fat Frying Shortening Applications
Foodservice Pan and Grill Shortenings
Bakery Frying Shortening Applications
Snack Frying Shortening Applications
References

Dairy Analog Shortenings
Introduction
Nondairy Creamer Shortenings
Whipped Topping Shortenings
Cheese Analog Shortening
Frozen Dessert or Mellorine
Sour Cream Analog and Dip Bases
Fluid Milk Analogs
Sweetened Condensed Milk Analogs
References

Household Shortenings
Introduction
Household Shortening Development
Household Shortening Product Requirements
Household Shortening Formulation
Household Shortening Plasticization
Household Shortening Packaging
References

Margarine
Introduction
Margarine Development
Margarine Formulation
Consumer Margarine Oil Formulations
Industrial Margarine Formulations
Spread Formulations
Margarine and Spread Preparation
References

Liquid Oils
Introduction
Liquid Oils Development
Cooking and Salad Oil Sources
Retail Consumer Oils
Industrial Salad Oil Applications
Mayonnaise
Spoonable Salad Dressing
Pourable Salad Dressings
High Stability Oils
References

Quality Management
Introduction
Operating Standards
Specifications
Procedures
Methods
Process Control
References

Troubleshooting
Introduction
Process Troubleshooting
Shortening Applications
Margarine and Spread Products
Quality Management
References

Produkt-Details

• Erscheint lt. Verlag: 17.12.2003
• Zusatzinfo: 114 Tables, black and white; 31 Illustrations, black and white
• Verlagsort: Bosa Roca
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 1043 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8493-1599-9 / 0849315999
• ISBN-13: 978-0-8493-1599-2 / 9780849315992
• Zustand: Neuware