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Interesterified vegetable fats

Vegetable fats are mainly used in bakery products as a substitute for milk fat. This is particularly so in the EU where the CAP increases the price of milk fat. Because vegetable fats can be blended hydrogenated and interesterified it is possible to produce a vegetable fat with almost any desired range of properties. In general, the fats that are used as a substitute to milk fat are not an attempt to match the composition of milk fat but are designed to provide the best blend of properties for the product. [Pg.113]

TABLE 34.11 Triglyceride Classes of Native and Interesterified Oils and Fats and of Noninteresterified and Interesterified Blends (1 1) of Fully Hydrogenated Soybean Oil with Vegetable Oils ... [Pg.1619]

See other pages where Interesterified vegetable fats is mentioned: [Pg.35]    [Pg.233]    [Pg.784]    [Pg.1028]    [Pg.1924]    [Pg.292]    [Pg.326]    [Pg.720]    [Pg.218]    [Pg.200]    [Pg.435]    [Pg.116]    [Pg.413]    [Pg.411]    [Pg.411]   
See also in sourсe #XX -- [ Pg.35 ]



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Vegetable fats

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