Fats and Oils: Formulating and Processing for Applications, Second EditionNumerous 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. U |
Other editions - View all
Fats and Oils: Formulating and Processing for Applications, Second Edition Richard D. O'Brien No preview available - 2003 |
Common terms and phrases
added addition allow amount analysis antioxidant appearance applications baking basestock bleaching blend butter cake catalyst cause characteristics color composition consistency contain continuous cooling cottonseed oil crystallization deodorization depending desired determine edible effect emulsifiers emulsion equipment evaluations fats and oils fatty acid filter finished flavor formulation fractionation free fatty acid frying frying shortening functionality heat higher hydrogenated identified important improve increase indicates ingredients JAOCS less limits liquid lower margarine materials measured melting point method mixing moisture natural necessary normally oils products operations oxidation oxidative stability packaging performance physical plastic possible prepared present pressure problem procedure properties range reaction reduce refining remove salad sample saturated selection separation shortening solids soybean oil specific stability standard steam surface Table tank temperature triglycerides typical United usually utilized vegetable oils