Physical Properties Of Fats Oils And Emulsifiers
Download Physical Properties Of Fats Oils And Emulsifiers PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Physical Properties Of Fats Oils And Emulsifiers book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Physical Properties of Fats, Oils, and Emulsifiers
Author: Neil Widlak
language: en
Publisher: The American Oil Chemists Society
Release Date: 1999
A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
Recent Advances in Chemistry and Technology of Fats and Oils
Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques. Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
Physical Properties of Lipids
Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.