In the interest of consumer health, many fats and oils
processors continuously strive to develop 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.
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 chapter on problem solving and discussion of trans
fats
- Added information on sterols and stanols usage, processing aids
and additives, and specialty fats and oils
- Improved quality management chapter
Doused with practical advice, this ready reference combines 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.
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