Edible fats and oils : their composition, manufacture and analysis

This practical guide explores the essential role of fats and oils in human nutrition, beginning with their physiological importance as concentrated sources of energy. It introduces the chemical constitution of these substances, compares animal and vegetable sources, and considers how climate, diet, and availability influence the kinds of fats people consume.

The book then turns to the industry behind edible fats and oils, outlining methods of preparation, purification, refining, and combination. Particular attention is given to butter, lard, dripping, margarine, and the expanding range of vegetable oils available in the early twentieth century. A substantial analytical section explains how the composition and quality of food products can be examined, with practical emphasis on identifying adulteration and protecting consumers. Clear, methodical, and rooted in both chemistry and manufacturing practice, this volume will interest listeners drawn to food science, industrial history, and the technical processes behind everyday ingredients.