"Fats and Oils: Formulating and Processing for Applications" by Richard D. O'Brien

This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products.
A practical reference for fats and oils processing and formulation for effective food processor, foodservice, and household applications. Includes expanded and updated material. Includes index and references. The text includes new information on GMO raw ingredients.
Up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. The expanded section on troubleshooting covers problems in processing and quality control, making this an even more complete reference. Materials for this book have been gathered over the past 35 years from patents, trade journals, scientific journals, personal experience, and exposure to many of the industry’s recognized leaders and many other individuals who have taken a genuine pride in their work and the product produced. Book provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.




TOC
Ch. 1 Raw Materials
Ch. 2 Fats and Oils Processing
Ch. 3 Fats and Oils Analysis
Ch. 4 Fats and Oils Formulation
Ch. 5 Shortening Types
Ch. 6 Baking Shortenings
Ch. 7 Frying Shortenings
Ch. 8 Dairy Analog Shortenings
Ch. 9 Household Shortenings
Ch.10 Margarine
Ch.11 Liquid Oils
Ch.12 Quality Management
Ch.13 Troubleshooting