Fats and oils : Formulating & processing for applications, (2^nd Ed.)

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.

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