Fats in Food Products

by Kanes K. Rajah

Book Overview

1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.

• Format: Hardcover
• Language: English
• ISBN: 0751401773
• ISBN13: 9780751401776
• Release Date: December 1995
• Publisher: Aspen Publishers
• Length: 436 Pages
• Weight: 1.78 lbs.
• Dimensions: 1.1" x 6.0" x 9.0"