1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.
1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and...
Among the major components of human diet, edible fats and oils are typically produced through various forms of technological manipulation of naturally available starting material. It is also...
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...
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