fatsforfoods.com

Fats for foods consultant

Welcome to www. f. Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The better the required properties are understood, the better the optimal fat (functionality and cost) can be defined. Can give you this specific support by:. Analysis and evaluation of:. The requirements of the fat in the various Bakery, Confectionery, Savoury and Dairy type products. Reduction of trans fatty acids.

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Fats for foods consultant | fatsforfoods.com Reviews

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Welcome to www. f. Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The better the required properties are understood, the better the optimal fat (functionality and cost) can be defined. Can give you this specific support by:. Analysis and evaluation of:. The requirements of the fat in the various Bakery, Confectionery, Savoury and Dairy type products. Reduction of trans fatty acids.

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1 about me

2 e mail

3 application areas

4 bakery

5 biscuits

6 confectionery

7 dairy

8 savoury

9 end application

10 reduction

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about me,e mail,application areas,bakery,biscuits,confectionery,dairy,savoury,end application,reduction,trans fats,saturated fats,raw materials,refining,oil modification,fat specifications,fat blends,crystallisation,lauric alternatives,analytical data

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Fats for foods consultant | fatsforfoods.com Reviews

https://fatsforfoods.com

Welcome to www. f. Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The better the required properties are understood, the better the optimal fat (functionality and cost) can be defined. Can give you this specific support by:. Analysis and evaluation of:. The requirements of the fat in the various Bakery, Confectionery, Savoury and Dairy type products. Reduction of trans fatty acids.

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fatsforfoods.com

1

Fats for foods consultant

http://fatsforfoods.com/confectionery.htm

The confectionery area can be divided in chocolate confectionery and sugar confectionery. Chocolate consists of cocoa mass, cocoa powder, (milk powder), sugar and fat. This area shows a large number of different applications:. Real chocolate with as important characteristics a good snap/bite and good melting. This means that the N35 should be low ( 4) and the N10 and N20 should be high. Pralines; high quality fat as with chocolate itself. Biscuit and wafer coatings. Mindscaped by Netural Design.

2

Fats for foods consultant

http://fatsforfoods.com/lauric_alternatives.htm

Lauric fats are based on Palm kernel or Coconut oil; as such or in (partially) hardened form or in interesterified form with other fats. The positive aspects of lauric fats can be summarised as:. Not so sensitive for oxidation and so good taste keepability. Steep N-line (high N10 and low N35); good oral melt. But the price of lauric fats can be higher than other oils/fats. So it can be interesting to have an alternative of lauric available (flexibility of fat blends). Creams and biscuit fillings.

3

Fats for foods consultant

http://fatsforfoods.com/aboutme.htm

Lange Kerkdam 62,. 2242 BX Wassenaar,. Experience in the following areas:. Research, development and manufacturing of fats/margarines. Since 2003 as consultant. 10 patents, mainly on fat composition in relation to product properties. Customer driven end-application approach. Optimization of retail margarines, bakery margarines and industrial fats. Practical application of fats in various types of foods. Visit of food manufacturers. Use of oil modification techniques. Optimization of fat blends.

4

Fats for foods consultant

http://fatsforfoods.com/analytical_data.htm

The N-Value gives the percentage of fat which is solid or in the crystallised form at a given temperature:. N20= 35 indicates that 35% of the fat is in crystallised form at 20°C (the amount of solids at that temperature). These values are measured with NMR-equipment (after heating to 60°C, stored for one hour at 0°C and half hour at measuring temperature). These values are not always the same as the SFC-values (solid fats content) as used in the USA and measured on a different way. Different types of fat...

5

Dairy

http://fatsforfoods.com/dairy.htm

Fats for foods consultant. Dairy fat (butterfat) is used in all kind of applications. Dairy fat has a very good taste, but the costs are high. Moreover, the Safa and cholesterol content are high. In more and more applications a vegetable fat is offered/used as a replacement of dairy fat:. Reconstituted milk. Milk powder is exported all over the world and locally reconstituted milk is prepared using milk powder and vegetable fat. Because of functionality and health claims the vegetable fats can differ rem...

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fatsforfoods.com

Fats for foods consultant

Welcome to www. f. Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The better the required properties are understood, the better the optimal fat (functionality and cost) can be defined. Can give you this specific support by:. Analysis and evaluation of:. The requirements of the fat in the various Bakery, Confectionery, Savoury and Dairy type products. Reduction of trans fatty acids.

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