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Fats and oils

  • Peter R. Whiteley

Abstract

THE terms fat and oil are only loose descriptive words, bearing little or no technical significance, except to describe the physical state of a fat. If a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.

Keywords

Cocoa Butter High Melting Point Slip Melting Point Biscuit Dough Puff Pastry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Publishing Company Ltd 1971

Authors and Affiliations

  • Peter R. Whiteley
    • 1
  1. 1.Head of the Department of BakingRush Green Technical CollegeRomfordUK

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