The savoury area represents a very wide range of food applications, each with their own specific requirements

  • Soups
    For the soups, especially the dry powders and the bouillon cubes, rather hard fats are required to get at least a dry powder and hard cube.
  • 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.
  • Deep-frying
    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 oxidation.
    - 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 group
    - 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.

Back to top


Copyright 2002 Gabrie Lansbergen Fats for Foods Consultant

Mindscaped by Netural Design