Edible Oil Processing

Oils and fats are almost ubiquitous in food processing, whethernaturally occurring in foods or added as ingredients that bringfunctional benefits. Whilst levels of fat intake must be controlledin order to avoid obesity and other health problems, it remains thefact that fats (along with proteins and carbohydrates) are one ofthe three macronutrients and therefore an essential part of ahealthy diet.

The ability to process oils and fats to make them acceptable aspart of our food supplies is a key component in our overallknowledge of them. Without this ability, the food that we consumewould be totally different, and much of the flexibility availableto us as a result of the application of processing techniques wouldbe lost.

Obviously we need to know how to process fatty oils, butwe also need to know how best to use them once they have beenprocessed. This second edition of Edible Oil Processing presents avaluable overview of the technology and applications behind thesubject. It covers the latest technologies which address new environmentaland nutritional requirements as well as the current state of worldedible oil markets.

This book is intended for food scientists and technologists whouse oils and fats in food formulations, as well as chemists andtechnologists working in edible oils and fats processing. Review: For people involved with edible oils, either directly orindirectly, this book is a most valuable source of up?-to?-datefacts and views.

It is therefore highly recommended. (European Journal of Lipid Science & Technology, 1 July2014) This book will be an excellent addition to a lipid scientist'slibrary as well as plant personnel, and food scientists. Members ofacademia will find this book useful in preparing graduate coursesin food scienceand engineering. (G.R.

List, Food ResearchInternational, 2013)