Fats & Oils

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures.

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms?

This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum.