Fat and Oil Products

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Trans Fatty Acid Elaidic Acid Oxidative Rancidity Smoke Point Salad Dressing 
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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Erickson MD, Frey N. Property-enhanced oils in food applications. Food Technol. 1994; 48(11): 63–68.Google Scholar
  2. 2.
    Central Soya Company, Inc. Ft. Wayne, IN.Google Scholar
  3. 3.
    Huffman M. “Trans fat“ labeling? J Am Diet Assoc 2001; 101: 28.CrossRefGoogle Scholar
  4. 4.
    Giese J. Fats, oils, and fat replacers. Food Technol 1996; 50(4): 78–84.Google Scholar
  5. 5.
    Morris CE. Value-added vegetable oils. Food Engineer 1994; 66(5): 132–135.Google Scholar
  6. 6.
    Federation of American Societies for Experimental Biology (FASEB). Bethesda, MD.Google Scholar
  7. 7.
    Dorko C. Antioxidants used in foods. Food Technol 1994; 48(4): 33.Google Scholar
  8. 8.
    Saguy IS, Pinthus EJ. Oil uptake during deep-fat frying: Factors and mechanism. Food Technol 1995; 49(4): 142–152.Google Scholar
  9. 9.
    Hatchwell LC. Overcoming flavor challenges in low-fat frozen desserts. Food Technol 1994; 48(2): 98–102.Google Scholar
  10. 10.
    Glicksman M. Hydrocolloids and the search for the “Oily Grail.“ Food Technol 1991; 45(10): 94–99.Google Scholar
  11. 11.
    American Dietetic Association. Eatright.orgGoogle Scholar
  12. 12.
    Calorie Control Council. CalorieControl.orgGoogle Scholar
  13. 13.
    Hippleheuser AL, Landberg LA, Turnak FL. A system approach to formulating a low-fat muffin. Food Technol 1995; 49(3): 92–96.Google Scholar
  14. 14.
    Akoh C. Fat replacers. A publication of the Institute of Food Technologists’ Expert Panel on Food Safety and Nutrition. Food Technol 1998:52 (3):47–53.Google Scholar
  15. 15.
    International Food Information Council. IFIC.orgGoogle Scholar
  16. 16.
    Giese J. Olestra. Properties, regulatory concerns and applications. Food Technol 1996; 50(3): 130–132.Google Scholar
  17. 17.
    Nabisco develops family of structured fats. Food Technol 1994; 48(8): 24.Google Scholar
  18. 18.
    Kosmark R. Salatrim. Properties and applications. Food Technol 1996; 50(4): 98–101.Google Scholar
  19. 19.
    Brooks E. IFT Newsmakers. Food Technol 1994; 48(9): 28.Google Scholar
  20. 20.
    Staff Report. Blends reduce fat in bakery products. Food Technol 1994; 48(6): 168–170.Google Scholar
  21. 21.
    Sloan, A.E. Fats and oils slip and slide. Food Technol 1997; 51(1): 30.Google Scholar
  22. 22.
    Liu K, Brown EA. Enhancing vegetable oil quality through plant breeding and genetic engineering. Food Technol 1996; 50(11): 67–71.Google Scholar
  23. 23.
    Pszczola DE. Putting fat back into foods. Food Technol 2000; 54(12): 58–60.Google Scholar
  24. 24.
    McGrady J. More-healthful fats and oils. Food Technol 1994; 48(11): 148Google Scholar
  25. 25.
    Giese J. Fats and fat replacers: Balancing the health benefits. Food Technol 1996; 50(9): 76.Google Scholar
  26. 26.
    Hollingsworth, P. Jack Sprat revisited. Food Technol 1997; 51(1): 28.Google Scholar
  27. American Soybean Association. St. Louis, MO.Google Scholar
  28. Cargill Foods—Vegetable Oils. Minneapolis, MN.Google Scholar
  29. Central Soya Co. Inc. Ft. Wayne, IN.Google Scholar
  30. Charley H. Food Science, 2nd ed. New York: Macmillan, 1982.Google Scholar
  31. Code of Federal Regulations (CFR), Title 21 Section 101.25(c)(2)(ii)(a & b).Google Scholar
  32. Gurr MI. Role of Fats in Food and Nutrition. New York: Chapman & Hall, 1992.Google Scholar
  33. Hicks KB, Moreau RA. Phytoosterols and phytostanols: Functional food cholesterol busters. Food Technol 2001; 55(1): 63–67.Google Scholar
  34. Institute of Shortening and Edible Oils. Food Fats and Oils. Washington, DC, 1994.Google Scholar
  35. Izzo M, Stahl C, Tuazon M. Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technol 1995; 49(7): 45–46.Google Scholar
  36. Lawson HW. Food Oils and Fats: Technology, Utilization and Nutrition. New York: Chapman & Hall, 1994.Google Scholar
  37. Lawson HW. Standards for Fats and Oils. Westport, CT: AVI, 1985.Google Scholar
  38. Moreira RG, Palan JE, Sun X. Deep-fat frying of tortilla chips: An engineering approach. Food Technol 1995; 49(4): 146–148.Google Scholar
  39. Product Update. Food Technol 1994; 48(11): 140–192.Google Scholar
  40. Understanding Fat Substitutes. Atlanta, GA: Meta Media. Calorie Control Council, 1990.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

Personalised recommendations