Vegetable Oils in Food Technology: Composition, Properties, and Uses (Sheffield Chemistry and Technology of Oils and Fats)

Provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. Also, the major food uses are linked, wherever possible, composition and properties of the oils. Focuses on the major sources of lipids and the micronutrients that they contain. This book offers information on the composition, properties and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. This authoritative reference provides information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. Most vegetable oils are obtained from beans or seeds, which generally furnish two valuable commoditiesan oil and a protein-rich meal.