چربی‌ها و روغن‌ها (سری راهنمای انتشارات ایگان)

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner. Presents the basics about fats and oils as well as practical advice on their uses in foods. Topics include functional properties, analytical tests, emulsions, refining and production, frying fats, chocolate and confectionery coatings, low-fat products, and nutrition. Includes descriptions of how fats and oils function as ingredients; guidance on matching ingredient specifications to processing parameters; explanations of product specifications and analytical tests; regulatory issues; production and processing considerations; troubleshooting advice and basic information on fats and oils for quick solutions to common problems; etc. Provides tables, illustrations, and definitions of key terms