EAN: 9781782423768

WOODHEAD PUBLISHING SERIES IN FOOD SCIENCE TECH...

Specialty Oils and Fats in Food and Nutrition: Properties  Processing and Applications examines
the main specialty oils and fats currently in use in food processing  as well as those with
significant potential. Specialty oils and fats have an increasing number of applications in the
food industry  due to growing consumer interest in clean label functional foods and the
emerging markets in free-from and specialist foods. Part One of this book covers the properties
and processing of specialty oils and fats  with a focus on the chemistry  extraction  and
quality of different fats and oils  including chapters on shea butter  tropical exotic oils 
and structured triglycerides. Part Two looks at the applications of specialty oils and fats in
different food and nutraceutical products  such as confectionary  ice cream  and margarine.
Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product
development personnel working in the dairy  baking  and dairy analogue sectors  or any sector
using fats and oils. It is a particularly useful reference point for companies reformulating
their products or developing new products to alter fat content  as well as academics with a
research interest in the area  such as lipid scientists or food scientists.

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