An enormous amount of information has been collected here on the technology of oils and fats used for foods and in the manufacture of foods, soaps, coatings, and lubricants. Composition and properties of fats and oils, raw materials used in their manufacture, industrial utilization, and unit processes in oil and fat technology are the four sections into which the work is divided. The book is well arranged, illustrated, indexed and printed, and the bibliographies are extensive. However, the general practitioner will find the treatment of the biochemistry of fats and the role of fats in human nutrition extremely sketchy.
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A 1951 study studied this question.