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Food Oils and Fats

Technology, Utilization and Nutrition

  • Book
  • © 1995

Overview

Authors:
  1. Harry Lawson
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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Definitions and Overview

    • Harry Lawson
    Pages 1-2

  3. The Basic Chemistry of Oils and Fats

    • Harry Lawson
    Pages 3-14

  4. Common Chemical Reactions

    • Harry Lawson
    Pages 15-27

  5. Physical Properties

    • Harry Lawson
    Pages 28-38

  6. Sources of Oils and Fats

    • Harry Lawson
    Pages 39-48

  7. Processing Technology

    • Harry Lawson
    Pages 49-65

  8. Deep Fat Frying

    • Harry Lawson
    Pages 66-115

  9. Griddling and Panfrying

    • Harry Lawson
    Pages 116-122

  10. Salad/Cooking Oil Usage

    • Harry Lawson
    Pages 123-131

  11. Baking Technology (Including Icings for Baked Goods)

    • Harry Lawson
    Pages 132-165

  12. Doughnut Technology

    • Harry Lawson
    Pages 166-182

  13. Other Large Commercial Uses

    • Harry Lawson
    Pages 183-202

  14. Nutritional Aspects of Oils and Fats

    • Fred J. Baur
    Pages 203-280

  15. Analytical Methods for Oils and Fats

    • Fred J. Baur
    Pages 281-309

  16. Food Product Development

    • Harry Lawson
    Pages 310-317

  17. Flavor

    • Fred J. Baur
    Pages 318-328

  18. Back Matter

    Pages 329-339
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Keywords

About this book

This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as­ sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re­ placements. The last four chapters contain a most complete and up­ to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand­ ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re­ cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri­ tion, and Dietary Considerations.

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