Index page for: Fats and Oils: Formulating and Processing for Applications, Second Edition

Table of Contents Raw MaterialsIntroductionSources of Fats and OilsVegetable Oil YieldsFats and Oils AvailabilityU.S. Utilization of Edible Fats and OilsFats and Oils CharacterizationGenetically Modified Vegetable OilsSoybean OilCottonseed OilPeanut OilCorn OilSunflower OilHigh-Oleic Sunflower OilSafflower OilHigh Oleic Safflower OilCanola OilOlive OilPalm OilCoconut OilPalm Kernel OilLardTallowMilk FatReferencesFats and Oils Processing IntroductionFats and Oils RecoveryRefining SystemsPhysical RefiningChemical RefiningPrebleachingHydrogenationPostbleachingInteresterificationWinterizationDewaxingFractionationEsterification or AlcoholysisBlendingDeodorizationFinished Fats and Oils HandlingPlasticizationFlakingPowdered and Beaded FatsSalad and Cooking Oils PackagingBulk Oil ShipmentsReferencesFats and Oils AnalysisIntroductionNon-Fatty ImpuritiesMelting, Solidification, and ConsistencyComposition AnalysisFlavor, Rancidity and StabilityColor and AppearanceRefining and BleachingPerformance TestingNon-Standardized MethodsReferencesFats and Oils FormulationIntroductionSource Oils and Fats CharacteristicsPalatabilityPhysical CharacteristicsHydrogenated Basestock SystemSolids Liquids CharacteristicsReduced and Trans-Free FormulationEmulsificationProduct DevelopmentSource Oils and Fats InterchangeabilityReferencesShortening TypesIntroductionPlasticized Shortening ApplicationsLiquid Shortening ApplicationsFlakes, Chips, and Powdered Shortening ApplicationsReferencesBaking ShorteningsIntroductionAll-Purpose ShorteningsEmulsified All-Purpose ShorteningsRetail Cake Mix ShorteningsSpecialty Bakery Cake ShorteningsLiquid Cake ShorteningIcing and Filling ShorteningsIcing StabilizersBread ShorteningLiquid ShorteningsSweet Yeast Raised Dough ShorteningsCookie ShorteningsCookie Filler ShorteningsPie Crust ShorteningsBiscuit ShorteningsDanish Pastry Roll In ShorteningsPuff Pastry Roll In ShorteningsShortening ChipsCracker ShorteningsReferencesFrying ShorteningsIntroductionFrying Shortening AdditivesFrying Shortening SelectionFoodservice Deep Fat Frying Shortening ApplicationsFoodservice Pan and Grill ShorteningsBakery Frying Shortening ApplicationsSnack Frying Shortening ApplicationsReferencesDairy Analog ShorteningsIntroductionNondairy Creamer ShorteningsWhipped Topping ShorteningsCheese Analog ShorteningFrozen Dessert or MellorineSour Cream Analog and Dip BasesFluid Milk AnalogsSweetened Condensed Milk AnalogsReferencesHousehold ShorteningsIntroductionHousehold Shortening DevelopmentHousehold Shortening Product Requirements Household Shortening FormulationHousehold Shortening PlasticizationHousehold Shortening PackagingReferencesMargarineIntroductionMargarine DevelopmentMargarine FormulationConsumer Margarine Oil FormulationsIndustrial Margarine FormulationsSpread FormulationsMargarine and Spread PreparationReferencesLiquid OilsIntroductionLiquid Oils DevelopmentCooking and Salad Oil SourcesRetail Consumer OilsIndustrial Salad Oil ApplicationsMayonnaiseSpoonable Salad DressingPourable Salad DressingsHigh Stability OilsReferencesQuality ManagementIntroductionOperating StandardsSpecificationsProceduresMethodsProcess ControlReferencesTroubleshootingIntroductionProcess TroubleshootingShortening ApplicationsMargarine and Spread ProductsQuality ManagementReferences