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Titre :	Fats in food technology Ajouter au panier
Auteur(s) :	Kanes K. Rajah, Éditeur scientifique
Type de document :	Livre
Sujets :	CORPS GRAS ; CRISTALLISATION ; PRODUIT DE CONFISERIE ; HUILE ; EMULSION ; MARGARINE ; BOULANGERIE ; EMULSIFIANT ; POUDRE ; BISCUIT ; ENROBAGE ; CREME ; CATALYSEUR ; CHOCOLAT ; SUCRE ; BEURRE ; REGLEMENTATION ; AGENT DE TEXTURE ; GLYCERIDE ; ACIDE LACTIQUE ; LECITHINE ; COLLOIDE ; CELLULOSE ; SECURITE ; MALADIE ; HACCP ; PRODUIT LAITIER ; FRITURE ; LAIT ; QUALITE ; PRODUIT ALIMENTAIRE ; PROPRIETE RHEOLOGIQUE ; TEXTURE ; AMIDON ; SAUCE ; ASSAISONNEMENT
Résumé :	Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materia[...] Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters.
Editeur(s) :	Chichester : Wiley-Blackwell
Date de publication :	2014
Mention d'édition :	2nd ed.
Format :	1 vol. (XV-369 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Physical properties of fats in food 1.1 Introduction 1.2 Basic physical properties of fat crystals 1.2.1 Polymorphic structures of fats 1.2.2 Polymorphic crystallisation of fats 1.2.3 Polymorphic transformation of fats 1.2.4 Phase behaviour of fat mixtures 1.2.5 Microstructure, texture and rheological properties 1.3 Structure–function relations in food fats 1.3.1 Fats in bulk phase 1.3.2 Fats in oil-in-water emulsions 1 Physical properties of fats in food 1.1 Introduction 1.2 Basic physical properties of fat crystals 1.2.1 Polymorphic structures of fats 1.2.2 Polymorphic crystallisation of fats 1.2.3 Polymorphic transformation of fats 1.2.4 Phase behaviour of fat mixtures 1.2.5 Microstructure, texture and rheological properties 1.3 Structure–function relations in food fats 1.3.1 Fats in bulk phase 1.3.2 Fats in oil-in-water emulsions 1.3.3 Fats in water-in-oil emulsions 1.4 Conclusion 2 Bakery fats 2.1 Introduction 2.2 Production of margarine and shortening 2.3 Crystallisation behaviour 2.4 Processing 2.5 Plastic bakery fats 2.5.1 Short pastry 2.5.2 Cake 2.5.3 Puff pastry 2.6 The influence of emulsifiers in baking 2.7 Control of quality in margarine and shortening manufacture 2.8 Liquid shortenings 2.9 Fluid shortenings 2.10 Powdered fats, flaked fats and fat powders 2.10.1 Methods of manufacture 2.10.2 Applications of fat powders and powdered fats 2.11 Fat in biscuit baking 2.11.1 The function of fats in biscuits 2.11.2 Biscuit filling creams 2.11.3 Spray fats 2.11.4 Fat bloom 2.12 Conclusion 3 Water continuous emulsions 3.1 Introduction 3.1.1 The structure of water continuous emulsions 3.1.2 Milk fat globule structure 3.2 Preparation of water continuous emulsions 3.2.1 Dairy creams 3.2.2 Recombined creams 3.2.3 Ice-cream mix 3.2.4 Heat treatment of emulsions 3.2.5 Preparation of dressings 3.3 Factors affecting water continuous emulsions 3.3.1 Emulsion stability of high-fat creams 3.3.2 Defects in ice cream 3.3.3 Defects in mayonnaise and salad dressing 4 Oil modification processes 4.1 Introduction 4.2 Hydrogenation 4.2.1 Kinetics and mechanism 4.2.2 Industrial hydrogenation processes 4.3 Interesterification 4.3.1 Chemical catalysis 4.3.2 Enzymatic catalysis 4.3.3 Interesterification products 4.4 Fractionation 4.4.1 Fat crystallisation theory 4.4.2 Industrial practice 4.4.3 Fractionation products 4.5 Discussion 5 Fats for chocolate and sugar confectionery 5.1 Introduction 5.2 Production and properties 5.2.1 Cocoa butter and milk fat 5.2.2 Symmetrical SOS-type CBAs: cocoa butter equivalents (CBEs) 5.2.3 High-trans-type CBAs 5.2.4 Low- or zero-trans non-lauric CBAs 5.2.5 Lauric-type CBAs 5.2.6 Comparison and compatibility 5.3 Legislation and regulatory aspects 5.3.1 Legislation 5.3.2 Adulteration and its detection 5.4 Moulded bar and coating applications 5.4.1 Chocolate 5.4.2 Compound chocolate 5.5 Filling applications 5.5.1 Fat-based fillings 5.5.2 Toffees and other sugar confectionery 5.5.3 Truffles 5.6 Problem areas 5.6.1 Bloom 5.6.2 Fat migration 5.6.3 Moisture and alcohol migration 5.6.4 Rancidity 5.7 Nutritional aspects of confectionery fats 5.8 Conclusion 6 Spreadable products 6.1 Introduction 6.1.1 Definition of spreads: margarine, low(er) fat spreads and butter 6.1.2 Summary of product development 6.1.3 Summary of process development 6.1.4 Summary of ingredient development 6.1.5 Summary of packaging developments 6.2 Legislation 6.2.1 EU regulations 6.2.2 US regulations 6.2.3 Codex standards 6.3 Emulsion technology 6.3.1 Properties of emulsions 6.3.2 Emulsifiers and hydrophilic–lipophilic balance values 6.3.3 Stabilisers 6.3.4 Preservatives and microbiological stability 6.3.5 Emulsion preparation 6.4 Process technology 6.4.1 Current yellow fat range 6.4.2 Scraped-surface cooling 6.4.3 Churning technology 6.4.4 Storage conditions 6.5 Yellow fat blends 6.5.1 Trans-fatty-acid-free oil blends 6.5.2 Some properties of butter 6.5.3 Oils high in lauric and palmitic fatty acids 6.5.4 Long-chain fatty acids 6.6 Flavoured butters 6.7 Non-yellow fat range 7 Emulsifiers and stabilisers 7.1 Introduction 7.2 Surface activity 7.2.1 Surfactants 7.2.2 Surface and interfacial tension 7.3 Interface formation 7.3.1 Division of internal phase 7.3.2 Emulsion formation 7.3.3 Foams 7.3.4 Wetting 7.4 Stabilisation 7.4.1 Creaming and sedimentation 7.4.2 Flocculation and coalescence 7.4.3 Droplet–droplet interactions 7.4.4 Viscosity and gelation 7.5 Food emulsifiers 7.5.1 Monoglycerides 7.5.2 Monoglyceride derivatives 7.5.3 Polyol esters of fatty acids 7.5.4 Lactic acid esters of fatty acids 7.5.5 Lecithin 7.6 The hydrophilic–lipophilic balance 7.7 Hydrocolloid stabilisers and thickeners 7.7.1 Hydrocolloids 7.7.2 Modified starch 7.7.3 Cellulose derivatives 7.8 Applications 7.8.1 Margarine and dairy products 7.8.2 Baking 7.8.3 Coatings 7.8.4 Dressings and sauces 7.9 Regulatory aspects 8 Food safety and quality issues of dairy fats 8.1 Introduction 8.1.1 Codex Alimentarius 8.1.2 The European Food Safety Authority (EFSA) 8.1.3 The importance of the HACCP in food production 8.1.4 Food safety standards 8.2 Food-borne disease: the problem 8.2.1 Microbiology of milk and milk products 8.2.2 Magnitude and nature of milk-borne disease outbreaks 8.2.3 Food-borne disease outbreak surveillance 8.2.4 Surveillance of milk-borne disease outbreaks 8.2.5 Control of food-borne diseases 8.2.6 Safety of milk and milk products 8.3 Food safety and quality issues of dairy fats 8.3.1 Approach to risk assessment and the HACCP 8.4 Implementing the HACCP 8.4.1 Areas concerning food safety 8.5 Food safety and quality in dairy production 8.5.1 Pasteurised milk 8.5.2 Cheese 8.5.3 Yogurt 8.5.4 Cream/Butter 8.6 Future trends 9 Culinary fats: solid and liquid frying oils and speciality oils 9.1 Introduction 9.2 Salad and cooking oils 9.3 Frying fats 9.3.1 Shallow (pan) frying 9.3.2 Deep fat frying 9.3.3 Selection of frying media 9.4 Oils for roasting nuts 9.5 Ghee 9.5.1 Ghee attributes and quality 9.5.2 Uses of ghee 9.6 Vanaspati 9.7 Speciality oils 9.7.1 Almond oil 9.7.2 Groundnut oil 9.7.3 Hazelnut oil 9.7.4 Sesame seed oil 9.7.5 Safflower oil 9.7.6 Grapeseed oil 9.7.7 Walnut oil 9.7.8 Rice bran oil 9.7.9 Flaxseed oil 9.7.10 Avocado oil 9.8 Conclusion Appendix Nomenclature for fatty acids and triglycerides
Langue(s) :	Anglais
Identifiant :	978-1-4051-9542-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169435

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