Fats in Food Technology (PDF)

Fats are present in some form in the vast majority of processed
foods we consume, as well as in many 'natural'
products. Changes in consumer behaviour, centered around an
increased emphasis on healthy food consumption, mean that it is
more important than ever for food scientists to understand the
properties, roles and behaviours that fats play in food and in
diets.

Fats in Food Technology, Second Edition is an in-depth
examination of the roles and behaviours of fats in food technology
and the benefits that they impart to consumers. It considers both
fats that are naturally present in foods (such as milk fat in
cheese) and fats that have been added to improve physical, chemical
and organoleptic properties (like cocoa butter in chocolate). Newly
revised and updated, the book contains useful information on the
market issues that have driven change and the disciplines that have
helped to regulate the trade and use of fats and oils in food
technology. Drawing on the recent literature as well as the
personal R&D experiences of the authors, the book highlights
those areas where potential efficiencies in processing and economy
in the cost of raw materials can be made. Issues concerning health,
diet and lifestyle are covered in dedicated chapters.

This book will be useful to anyone in industry and research
establishments who has an interest in the technology of
fat-containing food products, including scientists in the dairy,
spreads, bakery, confectionery and wider food industries, as well
those involved in the production of edible oils.