This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The text includes new information on GMO raw ingredients, up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. The expanded section on troubleshooting covers problems in processing and quality control, making this an even more complete reference.