Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter.

Physical properties of fats in food; Bakery fats; Water continuous emulsions; Hydro-genation and fractionation; Fats for chocolate and sugar confectionery; Spreadable products; Emulsifiers and stabilizers; Role of milkfat in hard and semihard cheeses; Culinary fats: solid and liquid frying oils and speciality oils; Appendix: Nomenclature for fatty acids and triglycerides; References; Index