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The properties of fats and the characteristics of some food
products based on fats have been documented in several books.
Individual fats such as milkfat, however, have received less
attention despite many successful initiatives to increase their
utilization in food products. Moreover, the availability of data on
the function of fats in the context of major manufactured food
products has often been constrained by the general reluctance of
manufacturers to disclose details of working practices. In some
areas, such as yellow fat spreads, the market has changed
dramatically over the last decade or so by the introduction of a
broad class of new products resulting from a trend among consumers
in the developed world towards reduced fat consumption. A review of
this general area therefore now seems very timely. In the
preparation of this book, we have been fortunate to have had the
support of internationally recognised specialists with much
relevant experience and achievement in their subject areas. We
believe that their contributions not only subscribe to the main aim
of this book, by providing useful insight into the functional
properties of the major fats in foods, but also offer information
concerning recent and novel methods of processing these fats.
Opportunities for possible future developments are indicated
throughout.
First published between 1898 and 1900 as a series of articles in
the "New Ireland Review", "The Philosophy of Irish Ireland" was the
most forceful manifesto produced by that section of the Gaelic
Revival movement which saw Irish identity as inextricably Catholic
and Gaelic. The book addresses the growing Catholic professional
class educated in secondary schools run by religious orders, and
attempts to instil a collective consciousness in this nascent
elite. It shows that the Gaelic Revival would not inevitably lead
to separatism; it could also be deployed in the service of an
aggressively reinvented less deferential 'Catholic Whig' politics.
It includes a new introduction by Patrick Maume.
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