Oils and Fats in the Food Industry

Food Industry Briefing

Book 6
Sold by John Wiley & Sons
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Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers.

This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats.

The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.

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About the author

Frank Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK. He has been editor of Lipid Technology for ten years.
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Additional Information

John Wiley & Sons
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Published on
Jan 21, 2009
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Science / Life Sciences / Horticulture
Technology & Engineering / Food Science
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This content is DRM protected.
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"I really enjoyed this book … A constant feature of thisbook is how well Keith balances his mastery of the technicalitieswith a certain 'common touch', the ability to explain sometimescomplex issues in easy-to-understand terms."
–Association of Wine Educators 

"… an ideal book to accompany a WSET course."
–Harpers Wine and Spirit

Throughout the eight thousand years of vinous history wines havebeen tasted and their qualities examined in at least a basic way.Today producers can control the growing and winemaking processes,and the consumer may choose from a vast array of wines, both fineand ordinary. Tasting and evaluating these requires knowledge,skill and diligence.

Part of the Wiley-Blackwell Food Industry BriefingSeries, this book provides a concise, easy to use and clearlypresented understanding of the techniques of wine tasting, qualityassessment and evaluation. The reader is taken through the variousstages of a structured and professional approach to tasting and thebook examines the questions as to what constitutes quality inwines, how quality can be recognised and how it is achieved. Alsodiscussed are the faults that can destroy wines at any qualitylevel, and misconceptions as to quality and guarantees.

Clearly presented and easily readable the bookincludes:

DiagramsTablesTasting vocabulariesColour Plates

Written by Keith Grainger, highly regarded international wineeducator and wine consultant, this book provides a concise, quickreference for busy wine industry professionals, students or otherswho wish to gain a detailed knowledge of the concepts of winetasting and quality assessment.

The Wiley-Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with whichknowledge can be gained of the many subject areas that constitutethe food industry, and on which the industry relies for itsexistence, this important series is intended expressly to benefitexecutives, managers and supervisors within the industry. Each bookdistils the subject matter of the topic, providing its essence foreasy and speedy assimilation.

The book that helped make Michael Pollan, the New York Times bestselling author of Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in America

In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?

In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankinds’s most basic yearnings—and by doing so made themselves indispensable. For, just as we’ve benefited from these plants, the plants, in the grand co-evolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom?

Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature.

From the Hardcover edition.
Our dietary intake comprises three macronutrients (protein,carbohydrate and lipid) and a large but unknown number ofmicronutrients (vitamins, minerals, antioxidants, etc). Good healthrests, in part, on an adequate and balanced supply of thesecomponents. This book is concerned with the major sources of lipidsand the micronutrients that they contain.

Now in an extensively updated second edition, the volumeprovides a source of concentrated and accessible information on thecomposition, properties and food applications of the vegetable oilscommonly used in the food industry. Chapters are devoted to eachtype of oil, and an introductory chapter by the Editor provides anoverview of the current production and trade picture globally. Thebook includes coverage of the modifications of these oils that arecommercially available by means of partial hydrogenation,fractionation and seed breeding. The major food applications arelinked, wherever possible, to the composition and properties of theoils.

This new edition widens the range of oils covered,addresses issues related to trans fats reduction, and newcomposition data is included throughout. The book is an essentialresource for food scientists and technologists who use vegetableoils in food processing; chemists and technologists working in oilsand fats processing; and analytical chemists and quality assurancepersonnel.

Praise for the first edition:

"This excellent book consists of 337 pages in 11 chapters,written by 13 experts from six countries...the important vegetableoils are dealt with in great detail. With obesity on all outlips...this book also rightly defends itself and its content -namely, that all vegetable oils, when used correctly and of coursein moderation, are indeed necessary to all of us."
–Food & Beverage Reporter

"Overall, the book covers all of the major oils which thepotential reader is likely to approach it for... covers a widerange of topics from production, through composition to nutritionalaspects... The volume is well indexed, particularly for theindividual subject oils, and it is easy to find specific topicswithin its chapters."
–Food Science and Technology

"This latest book edited by Professor Gunstone belongs to thekind of books where the reader rapidly knows it will bring him awealth of updated information concentrated in one book. The goal to'serve as a rich source of data' on the thirteen major oils andtheir important minor components has been attained. There is a needfor books of such quality."
–European Journal of Lipid Science andTechnology

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