Analysis of edible fats

Abstract

This detailed textbook of fat analysis (vol. 16 of the series 'Grundlagen und Fortschritte in der Lebensmitteluntersuchung und Lebensmitteltechnologie') is divided into 2 sections: General methods (pp. 14-250); and Special fat analyses (pp. 251-324). Individual chapters are: Detn. of the fat content of raw materials and foods (pp. 14-23); Extraction of large quantities of fat for detailed investigation (pp. 23-25); Qualitative tests (pp. 25-31); Physical test methods (pp. 32-85); Chemical characteristics (pp. 85-97); Special methods for fat analysis (pp. 98-136); Detn. of the main constituents (pp. 136-157); Detn. of minor constituents, additives and contaminants (pp. 157-218); Testing for spoilage (pp. 218-251); Investigation and identification of vegetable fats (pp. 251-276); Investigation and identification of animal fats (pp. 276-285); Hydrogenated fats (pp. 285-289); Interesterified fats (pp. 289-292); Fractionated fats (pp. 292-293); Special fats for baking and deep-fat frying (pp. 293-303); Margarine (pp. 304-314); Mayonnaise and salad dressings (pp. 314-324); and Fats for use in animal feeds (pp. 324-325). Tables of values for various physicochemical properties of oils and fats are given in an appendix (pp. 325-333). An 8-page bibliography of books, a 24-page bibliography of journal references and a 9-page subject index are also included.