Hydrogenation of Fats and Oils - Theory and Practice

Description

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 personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. This edition presents texture measurement of hardened oils in terms of solid fat content (SFC) instead of dilatation valuers. The solid fat index (SFI) is given where appropriate. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text. Content: Front Matter • Introduction • Preface • Table of Contents 1. The Hydrogenation Reaction 2. Hydrogenation Process Techniques 3. Hydrogenation Using Critical Fluids 4. Hydrogenation Facility 5. Hydrogenation 6. Isomer Formation during Hydrogenation 7. Catalysts 8. Hydrogenation Methods 9. Electrocatalytic Hydrogenation of Edible Oils 10. Low trans Hydrogenation 11. Safety 12. Quality and Control • Glossary of Hydrogenation and Related Technical Terms • References Index