BOOKS

Trans Fats Alternatives
As replacements for lard and tallow, partially hydrogenated oils rich in trans fatty acids offered unprecedented plasticity and excellent organoleptic properties to food formulators of an earlier generation. The challenge of our generation is to match these properties from a more limited palate of options, preferably in a manner that does not increase cost or change our products.

This timely and concise collection provides a sharply focused insight into the priorities and …