| Savoury
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.
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