Handbook Of Industrial Oil and Fat Products , 4 Volumes Set By Breck & Bhatia

Vol. 1: Chemistry Of Fats & Oils, Chemical and Physical Changes in Edible Fats, Fatty Acids and their Derivatives, Toxicity and Safety of Fats and Oils.

Vol 2 : Preparation, Properties and uses of various Oils such as Coconut Oil, Canola Oil, Corn oil, Cottonseed Oil, Olive Oil, Palm Oil, Castor Oil, Rice Bran Oil, Rapeseed Oil , Sesame Oil, Soyabean Oil, Sunflower Oil, Safflower Oil, Peanut Oil.

Vol 3 : Butter, Cheese, Casein, Margarine and Spread, Shortening , Cooking Oils Salad Oils , Marine Oils and Frying Technology

Vol 4 : Rendering, Manufacturing Processes for Emulsifiers, Recovery and Refining of Glycerine, Antioxidants , Fats and Oils in Soap, Surfactants, Paints, Varnishes , Leather Processing , Textile Processing , Pharmaceuticals , Natural Waxes, Cosmetics , Quality Assurance, Storage , Stability and Transport of Fats and Oils.

The Handbook makes an Essential reading and expected to serve as a valuable source of information for all associated with the fat and oil technology , Chemical engineering , food processing and foodservice industries.

The Handbook contains valuable and necessary information on preparation , properties , applications and analysis of various oils and fats. OIils and fats constitute a major class of Food products comprising essential nutrients of the human diet serving as concentrated source of energy. Processed foods such as dairy products, margarine , snacks , prefried poultry, peanut butter , coffee whiteners contain significant quantities of oils and fats.