FATS FOR FOODS

Research, development and manufacturing of fats/margarines. Since 2003 as consultant... Important parameters are hardness or solids, triglyceride or triacylglycerol composition, crystallisation rate, taste keepability, health (saturated, trans or unsaturated fatty acids), lauric or non-lauric. Processing/production of various margarines or fats and their application are defined by these parameters. The fats for foods consultant has a long and global experience in research, development, and production and in optimising fats for consumer and industrial application.