Baileys Industrial Oil And Fat Products 6 Volume Set 6th Edition Fereidoon Shahidi by Fereidoon Shahidi 9782381970776, 9781043626518, 2381970770, 1043626514 instant download after payment.

Oils and fats are important components of foods, and they, or their derivatives and
products thereof, play an important role in non-food applications. In food, oils and
fats provide a concentrated source of energy as well as a carrier of fat-soluble components.
They also serve as a heat transfer medium for food processing and render
desirable texture and flavor as well as mouthfeel to products. Oils and fats originate
from plant and animal sources. Although plant sources include oilseeds, tropical
fruits, and alga, the latter may originate from land-based animals, fish, marine
mammals, and derived sources. The main components of food lipids are triacylglycerols,
but minor components are also important for quality characteristics, stability,
and application areas. Both the type of fatty acids and their degree of
unsaturation as well as the type and content of minor components affect the keeping
quality of the oil, and certain minor components such as phytosterols might also be
used for fingerprinting and authentification of the source materials.
The physical state of fats and oils and their crystal structures are important for
application of such products. In addition, formulation of products for special applications
such as bakery, confectionary, frying, salad dressing, margarines, and
spreads requires special characteristics that make the products suitable for such purposes.
Thus, each source material will be important for its physical and chemical
characteristics and hence suitability as a food component.