Fats and Oils

By Clyde E. Stauffer

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.

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Table of Contents

Introduction

Functional Properties of Fats and Oils

• Functions in Food Systems
• Functions in processing
• Sensory functions
• Nutrition

Functional Properties

• Chemical structure and fat properties
• Functional characteristics
• Chemical reactions
• Fat and oil sources and compositions

Analytical Tests of Fats and Oils

Physical Tests

• Solid fat index/content
• Melting point
• Cloud point
• Oxidative stability
• Fire danger points
• Polar lipids in frying fat
• Sensory
• Plasticity

1996; 8" x 10" softcover; 
149 pages; 50 illustrations; 
24 tables.
ISBN 1-913250-90-2
Item No. 50902
$69

"In everyway an excellent book."
        --Lipid Technology

"A well-written, easy-to-read, introduction to fats-and-oils chemistry and applications."--Inform: A Publication of the American Oil Chemists' Society

"The book has achieved its aim of bringing general reference and practical application together in an easy-to-use formulation"--Food Technology in New Zealand

Chemical Tests

• Fatty acids
• Iodine value
• Oxidative degradation
• Phosphorus (residual gums)
• Unsaponifiable material

Product Specifications

Properties of Emulsifiers

Functions in Food Systems

• Amphiphilic (polar and nonpolar) nature
• Emulsification
• Foaming
• Wetting
• Interactions with other components

Functional Properties

• EmulsificationHLB
• Antistaling-complexing with starch
• Protein aggregation and solution

Emulsifier Types and Applications

• Emulsifiers
• Wetting agents
• Dough strengtheners
• Film formers

Regulatory Considerations

Refining and Production

Processing and Refining

• Vegetable oils
• Animal fats
• Marine oils

Manufacture of Food Fats Oils

• Modification of base oils
• Shortenings
• Margarines
• Salad oils
• Frying oils

Troubleshooting

Bakery Product Applications

Functions in Baked Goods

• Product characteristics
• Processing

Hard Wheat Products

• Bread, rolls
• Laminated doughs
• Yeast-raised doughnuts

Soft Wheat Products

• Cake doughnuts
• Cookies
• Crackers
• Pie crusts, biscuits
• Filler fats and icings

Pan-Release Agents

Troubleshooting

Frying Fats

Heat Transfer by Fat

• Mass transfer
• Temperature gradients
• Optimum fryer operation

Degradative Reactions During Frying

• Hydrolysis
• Oxidation
• Polymerization
• Smoking, ignition

Selection of Frying Fat

• Stability
• Suitability

Troubleshooting

Chocolate and Confectionary Coatings

Functions of Fats and Oils in Enrobing Compounds

• Flavor, texture
• Fat crystallization

Chocolate Coating

• Origin, manufacturing, processing
• Chocolate types
• Usage

Extenders

Compounding Coating

• Lauric fats
• Other fat sources

Troubleshooting

Salad Dressings

Pourable Salad Dressings

• Composition
• Oil characteristics
• Emulsifiers and thickeners

Spoonable Salad Dressings

• Mayonnaise
• Starch-based dressings

Troubleshooting

Nutritional Topics

Role of Dietary Fats

• Calories
• Membrane structure
• Essential fatty acids
• Prostaglandins

Cholesterol and Atherosclerosis

• Positive contributions of cholesterol
• Blood serum lipids
• Polyunsaturated fats and cancer

Fat and Calorie Reduction in Foods

Fat Substitutes

• Functional expectations
• Types

Reduced-Fat Products

Reduced-Calorie Products

Appendix A. Nomenclature and Sources of Fatty Acids

Appendix B. Composition of Fats and Oils

Appendix C. Suggested Specifications for Industrial Shortenings and Margarines

Glossary

Index

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