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Fats in Food Technology 2e (Hardcover, 2nd Edition)
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Fats in Food Technology 2e (Hardcover, 2nd Edition)
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Fats are present in some form in the vast majority of processed
foods we consume, as well as in many natural products. Changes in
consumer behaviour, centered around an increased emphasis on
healthy food consumption, mean that it is more important than ever
for food scientists to understand the properties, roles and
behaviours that fats play in food and in diets. Fats in Food
Technology, Second Edition is an in-depth examination of the roles
and behaviours of fats in food technology and the benefits that
they impart to consumers. It considers both fats that are naturally
present in foods (such as milk fat in cheese) and fats that have
been added to improve physical, chemical and organoleptic
properties (like cocoa butter in chocolate). Newly revised and
updated, the book contains useful information on the market issues
that have driven change and the disciplines that have helped to
regulate the trade and use of fats and oils in food technology.
Drawing on the recent literature as well as the personal R&D
experiences of the authors, the book highlights those areas where
potential efficiencies in processing and economy in the cost of raw
materials can be made. Issues concerning health, diet and lifestyle
are covered in dedicated chapters. This book will be useful to
anyone in industry and research establishments who has an interest
in the technology of fat-containing food products, including
scientists in the dairy, spreads, bakery, confectionery and wider
food industries, as well those involved in the production of edible
oils.
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