Hydrogenation of Fats and Oils
Theory and Practice

Addresses the "why" as well as the "how" of hydrogenation

Gary R. List (Edited by), Jerry W. King (Edited by)

9781893997936, Elsevier Science

Hardback, published 20 January 2016

384 pages
22.9 x 15.1 x 2.6 cm, 0.45 kg

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 development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

1. The Hydrogenation Reaction
2. Hydrogenation Process Techniques
3. Hydrogenation of Critical Fluids
4. Hydrogenation Facility
5. Hydrogenation
6. Isomer Formation During Hydrogenation
7. Catalysts
8. Hydrogenation Methods
9. Electrochemical Hydrogenation of Edible Oils
10. Low-Trans Hydrogenation
11. Safety
12. Quality and Control

Subject Areas: Food & beverage technology [TDCT]