Preparation and Evaluation of Superglycerinated Shortening

Fats and oils play an essential role in the human diet and they have the important quality of improving the palatability of foods. For these reason, they are used in a great variety of food. These uses demand widely varying properties e.g.in crystallization and melting behavior, so, this book will provide a good information on fat modification through enzymatic interesterification, which provides a safe, easy and cost efficient alternative to chemical interesterification and hydrogenation, and gives a more natural product, free of trans fatty acids. These subjects are required by researchers and technologists in the field of lipids.

Autorentext

Dr. Mounir Mohamed Eid, Ph.D in Food Science and Technology, Cairo University, 2005, Egypt. Senior Researcher in Oils and Fats Department, Food Technology Research Institute, ARC . Published many scientific papers in oils and fats technology, member in many Associations. Assessor in Egyptian accreditation Council (EGAC).