| Application areas
of fats in foods.
| Bakery |
Confectionery |
Savoury |
Dairy |
Cream and cream fillings
Cake
Bread
Biscuits
Dough
Spraying
Coating
Croissant or
Danish pastry
Puff Pastry
Short Pastry
Wafers
Doughnuts
Pan release agent
|
Cocoa butter
equivalents
substitutes Coatings for
biscuits
cake
icecream
Chocofilling fats
Chocospread
Toffees/Candies
|
Soups
Dry soups
Canned soups
Bouillon cubes Sauces
Dressings
Mayonnaise
Frying
Roasting Nuts
Coating fruits
Meat
|
Butter
Margarines Icecream
Filled milk
Coffeemilk
Coffeecreamer
Desserts
Filled cheese
Non-dairy creams
|
Each application area requires its own fat. The specifications
of the fat depend on
- Recipe
- Equipment
- Procedure
- Temperature of fat and other ingredients
- Ambient temperature
- Storage and distribution temperature of the final product
Fat gives its own contribution to the taste of the product; important
are:
- the level of the fat
- the N-line and especially the N35 of the fat
- fatty acid composition important for taste keepability and health
claims
The approach is explained in more details in end
application
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