Fats in food technology

A valuable source of information on the widespread natural occurrence of fats in food and the flexibility of their role as a tool for food technologists

Fats are naturally present in many foods and are used in others to help with the physical and chemical properties. When present, they usually play an extremely important role in defining the food’s sensory attributes (e.g. taste, texture) and can significantly influence shelf-life (e.g. through oxidation and rancidity). This hardback reference book, developed by an international panel of fat technologists under the editorship of Kanes Rajah (University of Greenwich), takes a wide ranging look at the subject of fats in food technology to provide a concentrated source of information for food technologists and product developers.

After a discussion of the physical properties of fats in food, the book presents chapters on fat technology and on specific product types. The former cover emulsions, hydrogenation and fractionation, and emulsifiers and stabilisers. The product types covered include bakery products, cheeses, chocolate and sugar confectionery, spreadable products and frying oils.

The book also contains useful information about market issues that have driven change and disciplines that have helped to regulate the use of fats and oils in food and their trade.

Contents

• Physical properties of fats in food
• Bakery fats
• Water continuous emulsions
• Hydrogenation and fractionation
• Fats for chocolate and sugar confectionery
• Spreadable products
• Emulsifiers and stabilizers
• Role of milk fat in hard and semihard cheeses
• Culinary fats: solid and liquid frying oils and speciality oils

Hardback book 379 pages