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Margarine
Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.
Margarine
This international symposium, which marks the centenary of the invention of margarine, surveys the rise of the edible fats industry from its beginnings in France and the Netherlands to its present position as one of the most important strategic industries. Its relation to agriculture is dealt with particularly by K. E. Hunt, who considers the production and marketing of the various oil-bearing plants and animal fats, together with the effects of international trade and government policies on these agricultural products. Aspects of marketing and government intervention relating to margarine are developed by R. D. Tousley and /. H. van Stuyvenberg, including problems of competition with butter.
The Composition and Food Value of Margarine
Opinions of educators and statesmen on margarine and margarine legislation.
Margarine Today
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History of Hydrogenation, Shortening and Margarine (1860-2020)
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Turning on the Light
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Margarine
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