Beställningsvara. Skickas inom 11-20 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets.Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters.This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Professor Kanes K Rajah is Dean of the School of Business and Entrepreneurship, Royal Agricultural University, Cirencester, UK and Management Food Consultant.
List of contributors xiPreface xiii1 Physical properties of fats in food 1Kiyotaka Sato and Satoru Ueno1.1 Introduction 11.2 Basic physical properties of fat crystals 21.2.1 Polymorphic structures of fats 21.2.2 Polymorphic crystallisation of fats 71.2.3 Polymorphic transformation of fats 131.2.4 Phase behaviour of fat mixtures 171.2.5 Microstructure, texture and rheological properties 201.3 Structure–function relations in food fats 221.3.1 Fats in bulk phase 221.3.2 Fats in oil-in-water emulsions 261.3.3 Fats in water-in-oil emulsions 301.4 Conclusion 32References 332 Bakery fats 39Paul Wassell2.1 Introduction 392.2 Production of margarine and shortening 402.3 Crystallisation behaviour 422.4 Processing 472.5 Plastic bakery fats 482.5.1 Short pastry 502.5.2 Cake 532.5.3 Puff pastry 572.6 The influence of emulsifiers in baking 602.7 Control of quality in margarine and shortening manufacture 622.8 Liquid shortenings 652.9 Fluid shortenings 662.10 Powdered fats, flaked fats and fat powders 672.10.1 Methods of manufacture 672.10.2 Applications of fat powders and powdered fats 702.11 Fat in biscuit baking 722.11.1 The function of fats in biscuits 722.11.2 Biscuit filling creams 742.11.3 Spray fats 752.11.4 Fat bloom 762.12 Conclusion 76Acknowledgement 77References 773 Water continuous emulsions 83H.M. Premlal Ranjith3.1 Introduction 833.1.1 The structure of water continuous emulsions 843.1.2 Milk fat globule structure 853.2 Preparation of water continuous emulsions 873.2.1 Dairy creams 873.2.2 Recombined creams 923.2.3 Ice-cream mix 953.2.4 Heat treatment of emulsions 1023.2.5 Preparation of dressings 1163.3 Factors affecting water continuous emulsions 1183.3.1 Emulsion stability of high-fat creams 1203.3.2 Defects in ice cream 1273.3.3 Defects in mayonnaise and salad dressing 130References 1304 Oil modification processes 133Albert J. Dijkstra4.1 Introduction 1334.2 Hydrogenation 1344.2.1 Kinetics and mechanism 1354.2.2 Industrial hydrogenation processes 1394.3 Interesterification 1444.3.1 Chemical catalysis 1454.3.2 Enzymatic catalysis 1494.3.3 Interesterification products 1514.4 Fractionation 1514.4.1 Fat crystallisation theory 1534.4.2 Industrial practice 1554.4.3 Fractionation products 1594.5 Discussion 161References 1625 Fats for chocolate and sugar confectionery 169Geoff Talbot5.1 Introduction 1695.2 Production and properties 1705.2.1 Cocoa butter and milk fat 1705.2.2 Symmetrical SOS-type CBAs: cocoa butter equivalents (CBEs) 1755.2.3 High-trans-type CBAs 1785.2.4 Low- or zero-trans non-lauric CBAs 1805.2.5 Lauric-type CBAs 1815.2.6 Comparison and compatibility 1825.3 Legislation and regulatory aspects 1865.3.1 Legislation 1865.3.2 Adulteration and its detection 1895.4 Moulded bar and coating applications 1915.4.1 Chocolate 1915.4.2 Compound chocolate 1925.5 Filling applications 1955.5.1 Fat-based fillings 1955.5.2 Toffees and other sugar confectionery 1985.5.3 Truffles 1995.6 Problem areas 2005.6.1 Bloom 2005.6.2 Fat migration 2025.6.3 Moisture and alcohol migration 2045.6.4 Rancidity 2055.7 Nutritional aspects of confectionery fats 2065.8 Conclusion 207Acknowledgements 207References 2076 Spreadable products 213Kanes K. Rajah6.1 Introduction 2136.1.1 Definition of spreads: margarine, low(er) fat spreads and butter 2136.1.2 Summary of product development 2156.1.3 Summary of process development 2186.1.4 Summary of ingredient development 2216.1.5 Summary of packaging developments 2256.2 Legislation 2256.2.1 EU regulations 2266.2.2 US regulations 2286.2.3 Codex standards 2286.3 Emulsion technology 2296.3.1 Properties of emulsions 2296.3.2 Emulsifiers and hydrophilic–lipophilic balance values 2326.3.3 Stabilisers 2336.3.4 Preservatives and microbiological stability 2336.3.5 Emulsion preparation 2346.4 Process technology 2366.4.1 Current yellow fat range 2366.4.2 Scraped-surface cooling 2376.4.3 Churning technology 2446.4.4 Storage conditions 2466.5 Yellow fat blends 2476.5.1 Trans-fatty-acid-free oil blends 2476.5.2 Some properties of butter 2476.5.3 Oils high in lauric and palmitic fatty acids 2476.5.4 Long-chain fatty acids 2496.6 Flavoured butters 2506.7 Non-yellow fat range 250References 2517 Emulsifiers and stabilisers 253Niall W.G. Young7.1 Introduction 2537.2 Surface activity 2547.2.1 Surfactants 2547.2.2 Surface and interfacial tension 2557.3 Interface formation 2567.3.1 Division of internal phase 2567.3.2 Emulsion formation 2577.3.3 Foams 2587.3.4 Wetting 2587.4 Stabilisation 2597.4.1 Creaming and sedimentation 2607.4.2 Flocculation and coalescence 2607.4.3 Droplet–droplet interactions 2617.4.4 Viscosity and gelation 2627.5 Food emulsifiers 2637.5.1 Monoglycerides 2637.5.2 Monoglyceride derivatives 2637.5.3 Polyol esters of fatty acids 2667.5.4 Lactic acid esters of fatty acids 2667.5.5 Lecithin 2677.6 The hydrophilic–lipophilic balance 2687.7 Hydrocolloid stabilisers and thickeners 2707.7.1 Hydrocolloids 2707.7.2 Modified starch 2727.7.3 Cellulose derivatives 2737.8 Applications 2737.8.1 Margarine and dairy products 2737.8.2 Baking 2787.8.3 Coatings 2807.8.4 Dressings and sauces 2817.9 Regulatory aspects 284References 2848 Food safety and quality issues of dairy fats 289Upuli Wijewardene and H.M. Premlal Ranjith8.1 Introduction 2898.1.1 Codex Alimentarius 2898.1.2 The European Food Safety Authority (EFSA) 2908.1.3 The importance of the HACCP in food production 2908.1.4 Food safety standards 2918.2 Food-borne disease: the problem 2918.2.1 Microbiology of milk and milk products 2918.2.2 Magnitude and nature of milk-borne disease outbreaks 2928.2.3 Food-borne disease outbreak surveillance 2938.2.4 Surveillance of milk-borne disease outbreaks 2948.2.5 Control of food-borne diseases 2958.2.6 Safety of milk and milk products 2958.3 Food safety and quality issues of dairy fats 2968.3.1 Approach to risk assessment and the HACCP 2978.4 Implementing the HACCP 2998.4.1 Areas concerning food safety 3008.5 Food safety and quality in dairy production 3028.5.1 Pasteurised milk 3038.5.2 Cheese 3038.5.3 Yogurt 3038.5.4 Cream/Butter 3128.6 Future trends 316References 3249 Culinary fats: solid and liquid frying oils and speciality oils 327Mark Farmer9.1 Introduction 3279.2 Salad and cooking oils 3289.3 Frying fats 3339.3.1 Shallow (pan) frying 3339.3.2 Deep fat frying 3349.3.3 Selection of frying media 3399.4 Oils for roasting nuts 3429.5 Ghee 3439.5.1 Ghee attributes and quality 3449.5.2 Uses of ghee 3469.6 Vanaspati 3469.7 Speciality oils 3489.7.1 Almond oil 3499.7.2 Groundnut oil 3499.7.3 Hazelnut oil 3519.7.4 Sesame seed oil 3519.7.5 Safflower oil 3529.7.6 Grapeseed oil 3539.7.7 Walnut oil 3539.7.8 Rice bran oil 3539.7.9 Flaxseed oil 3549.7.10 Avocado oil 3549.8 Conclusion 354References 355Appendix Nomenclature for fatty acids and triglycerides 359Index 361
