Fats in Food Technology

Abstract

Physical properties of fats in food Bakery fats Water continuous emulsions Hydro--genation and fractionation Fats for chocolate and sugar confectionery Spreadable products Emulsifiers and stabilizers Role of milkfat in hard and semihard cheeses Culinary fats: solid and liquid frying oils and speciality oils Appendix: Nomenclature for fatty acids and triglycerides References Index.