Oils and fats are almost ubiquitous in food processing, whether naturally
occurring in foods or added as ingredients that bring functional benefits.
Whilst levels of fat intake must be controlled in order to avoid obesity
and other health problems, it remains the fact that fats (along with
proteins and carbohydrates) are one of the three macronutrients and
therefore an essential part of a healthy diet. This book presents at
professional and reference level the current state of the art of the
edible oils in the industry, focusing on the various processing stages and
considering both chemistry and process engineering.