Edible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in food manufacturing. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost.This second edition of Edible Oil Processing presents the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering that are relevant in 21st century edible oil processing. Chapters entirely new to this edition include solvent extraction & enzymatic lipid technology; other chapters such as refining practice, oil modification and application of edible oils have been entirely reconceived. Special attention is paid to the significance of those oils and processes now gaining in importance in the recovery and use of oils used for food products.Revised and updated throughout, Edible Oil Processing continues to be an unparalleled resource for food scientists and technologists who use oils and fats in food formulations, chemists and technologists working in edible oils and fats processing plants, analytical chemists and quality assurance personnel.Praise for the first edition:Clear language, concise, easy to understand and illustrated by numerous examples.European Journal of Lipid Science and TechnologyA single volume primer on all that is important in edible oil processing.Oils & Fats International