The savoury area represents a very wide range of food applications,
each with their own specific requirements
For the soups, especially the dry powders and the bouillon cubes,
rather hard fats are required to get at least a dry powder and
- Dressings and mayonnaise
In these cases oils are applied, which should be also rather stable.
Contamination with fats should be avoided; a few percent fat (or
waxes) is detrimental for the stability of mayonnaise. Cloud point
is used as a typical specification.
The deep frying area requires a good stability during frying and
also after frying. Partially hardening of oils is used to make
the oil more stable against oxidation; esp. the pufa’s (e.g.
C18.2 and esp. C18.3) should be diminished because they are more
sensitive for oxidation than the mufa’s.
In a number of deep-frying fats anti-oxidants are used. These
are however not so effective during the frying operation (high
temperature and always water present). A number of groups of fats
can be listed for frying application:
- oils, like OV and other oils which are not so sensitive for
- slightly hardened (to reduce C18.3) oils with melting point
of about 25-30°C or palmolein (POf)
- hardened oils with a melting point of about 35°C, which
are also hard at 20°C; Palmoil (PO) is also belonging to this
- even further hardened oils with a melting point of about 45°C;
Palmstearine can also be grouped here.
In principle can be stated: the lower the IV the less sensitive
the fat will be for oxidation.
- Roasting Nuts or coating of fruits
Usually slightly hardened oils are used for this application;
sometimes even the laurics (CN or PK) are applied.
- Frozen products
For this group usually a wrapper type of margarine with higher
fat level (>60%) is applied.
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