Hydrogenation of Fats and Oils: Theory and Practice

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

Emphasizes techniques for trans fatty acid reduction or complete removal in food productsFeatures extensive information on hydrogenation methods, isomer formation, and catalysts usedIncludes an extensive glossary of hydrogenation and related technical terms

1. The Hydrogenation Reaction
2. Hydrogenation Process Techniques
3. Hydrogenation of Critical Fluids
4. Hydrogenation Facility
5. Hydrogenation
6. Isomer Formation During Hydrogenation
7. Catalysts
8. Hydrogenation Methods
9. Electrochemical Hydrogenation of Edible Oils
10. Low-Trans Hydrogenation
11. Safety
12. Quality and Control