| End-application approach
In the end application approach it is important to understand what
the most important requirements are in order to define the optimal
fat for each food application.
Raw materials and ingredients
|
Fat processing technologies
|
Product
re requirements
|
| Liquid oils like |
Refining |
N-values |
| SF, RP, BO, CS |
Neutralisation |
Hardness values |
| |
Bleaching |
Plasticity |
| Fats like |
Deodorisation |
Creaming performance |
| PO, POs, ET |
Oil modification |
Crystallisation rate |
| |
Hardening |
Homogeneity |
| Laurics |
Fractionation |
Spreadability |
| PK and CN |
Interesterification |
spattering |
| |
|
|
| Butterfat |
Blending of fats |
Heat stability |
| |
|
Taste |
| Ingredients |
Margarine composition |
Taste keepability |
| Emulsifiers |
|
|
| Anti-oxidants |
Fat crystallisation |
Oral melt |
| Flavours |
Margarine processing |
Coolness |
| Preservatives |
|
|
| Salt |
Packaging |
Frying stability |
| Citric acid |
|
|
| SMP, BMP, WP |
Temperature |
Healthy parameters |
| colourants |
Storage |
Pufa/safa |
| |
Distribution |
trans |
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|
