Since the First Edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This Second Edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, to provide an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and engineers. This newer edition has been expanded from 19 to 29 chapters and subdivided into five sections covering, raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the First Edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material.Content:• Front Matter• Preface• Table of Contents1. Fats and Oils: An Overview2. Properties of Fats and Oils3. Sources of Fats and Oils4. Nutritional and Health Aspects of Dietary Lipids5. Oil Trading6. Fats and Oils Processing7. Recovery of Fats and Oils from Plant and Animal Sources8. Refining of Fats and Oils9. Bleaching10. Hydrogenation11. Fractionation12. Processes and Products of Interesterification13. Deodorization14. Packaging and Bulk Handling of Edible Fats and Oils15. Environmental Considerations in Fats and Oils Technologies16. Regulatory Considerations for Oilseed Processors and Oil Refiners17. Economics of Fats and Oils Plants18. Flavor Quality of Fats and Oils19. Oil Quality Improvement through Processing20. Managing Oil Quality21. Utilization of Fats and Oils22. Shortening Technology23. Margarine Types and Preparation Technology24. Liquid Oils Technology25. Specialty Fats and Oils26. Design and Application of Fat-Based Surfactants27. By-Product Utilizati