This title presents proven quality and process control procedures. In the interest of consumer health, many fats and oils processors continuously strive todevelop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, "Fats and Oils: Formulating and Processing for Applications, Third Edition" delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications. It reflects current knowledgeof dietary lipids' role in human health.In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including: expanded coverage of essential fatty acids and their health implications; extended problem solving chapter and discussion of trans fats; added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils; and, improved quality management chapter. Doused with practical advice, this ready referencecombines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective.
- ISBN: 978-1-4200-6166-6
- Editorial: CRC Press
- Encuadernacion: Rústica
- Páginas: 680
- Fecha Publicación: 31/12/2008
- Nº Volúmenes: 1
- Idioma: Inglés