Physical Properties of Fats, Oils, and Emulsifiers
Author | : Neil Widlak |
Publisher | : The American Oil Chemists Society |
Total Pages | : 282 |
Release | : 1999 |
ISBN-10 | : 0935315950 |
ISBN-13 | : 9780935315950 |
Rating | : 4/5 (50 Downloads) |
Book excerpt: 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".