Table of Contents

Definitions And Overview. The Basic Chemistry of Oils and Fats. Common Chemical Reactions. Physical Properties. Sources of Oils and Fats. Processing Technology. Deep Fat Frying . Griddling and Pan Frying. Salad/Cooking Oil Usage. Baking Technology (Including Icings for Baked Goods). Doughnut Technology. Other Large Commercial Uses. Nutritional Aspects of Oils and Fats. Analytical Methods for Oils and Fats. Food Product Development. Flavor. Index