Articles in Fat & Oil Systems
Fat and oil system articles covering crystallization, oxidation, migration, solid fat content and texture design. Start with Fat Crystal Network Design, Fat Migration in Foods and Interesterified Fat Applications, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Controlling fat crystal structure for spreadability, snap, aeration and stability.
Fat Migration in FoodsPreventing oiling-off, bloom and layer softening through barrier and matrix design.
Interesterified Fat ApplicationsFunctional use of interesterified fats in bakery, confectionery and spreads.
Oil Oxidation ControlManaging oxygen, metals, light, antioxidants and packaging to reduce rancidity.
Solid Fat Content ManagementUsing SFC curves to design melting, firmness and process tolerance.
Frying Oil Quality ControlPolar compounds, free fatty acids, filtration, turnover and sensory limits in frying oils.
Structured Oil Oleogel DesignOleogelators, oil binding, wax systems and saturated fat reduction with structured oils.
Fat Replacer SystemsProtein, fiber, starch and emulsion-based fat replacement for texture and mouthfeel.
Lipid Oxidation Antioxidant StrategyPrimary oxidation, metal control, antioxidant selection and packaging protection.
Shortening Plasticity ControlCrystal network, SFC curve, tempering and bakery performance of plastic fats.