The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.
Erscheinungsdatum: 08.02.2013

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zlib/Biology and other natural sciences/Plants: Agriculture and Forestry/R. E. Timms (auth.), D. P. J. Moran, K. K. Rajah (eds.)/Fats in Food Products_5925922.pdf

Springer US : Imprint : Springer

Springer London, Limited

United States, United States of America

Springer Nature, New York, NY, 2012

Boston, MA, 1994

Dordrecht, 1994

Feb 08, 2013

1994, 2013

lg2751361

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Front Matter....Pages i-xvi
Physical Chemistry of Fats....Pages 1-27
Fats in Cream and Ice Cream....Pages 29-67
Butter and Allied Products....Pages 69-109
Anhydrous Milkfat Products and Applications in Recombination....Pages 111-154
Fats in Spreadable Products....Pages 155-211
Fats in Bakery and Kitchen Products....Pages 213-253
Milkfat in Sugar and Chocolate Confectionery....Pages 255-276
Fat Products Using Fractionation and Hydrogenation....Pages 277-317
Fat Products Using Chemical and Enzymatic Interesterification....Pages 319-345
Flavours Derived from Fats....Pages 347-405
Back Matter....Pages 407-415

2020-08-30