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This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"
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This internationally best-selling title is the most comprehensive resource on oils and fats and their composition, processing, and use

Table of Contents

Chapter 1 The Importance of Fats Chapter 2 Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates Chapter 3 Animal Fats and Oils Chapter 4 Vegetable Fats and Oils Chapter 5 Production of Vegetable Oils and Fats Chapter 6 Modification of Fats and Oils Chapter 7 Refining Chapter 8 Fats as, or in, Food Chapter 9 Analytical Methods Chapter 10 Conversion Tables and Abbreviations

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About the Author

Prof. Dr. Michael Bockisch has worked more than 20 years for Unilever in executive management, as CEO, and as a management consultant within the food industry. He has a particular focus on post-sustainability, consumer policy, and communication as it relates to food. He is a Vice-President of the Federation of Food Law and Food Science (BLL) and Chairman of the Board (Strategy) of the Hamburg School of Food Science.

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