Fats and Oils: Formulating and Processing for Applications, Third Edition

Richard D. O'Brien

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December 5, 2008 by CRC Press
Reference - 680 Pages - 33 B/W Illustrations
ISBN 9781420061666 - CAT# 61666

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Features

  • Provides the latest information on genetically modified oils, edible oil extraction, animal fats rendering, structured oils, and more
  • Presents effective processing procedures and formulation techniques
  • Expands the trouble-shooting and problem solving guide
  • Emphasizes the practical aspects of product development and processing
  • Features new or updated information on such current topics as Trans Fatty Acids, Phytoesterols and Cholesterol, and Oxidative Stability, among others

Summary

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.