Citation
Nor Aini Idris, . and Sabariah Samsudin, . (1995) Development of specialty fats for selected foods. [Proceedings Paper]
Abstract
Confectionery and immitation dairy products require specialty fats for their formulations. Palm oil and palm kernal oil are suitable ingredients for these aplications. They are used as substitutes for cocoa butter and butterfat. Palm oil and palm kernel oil can further be modified to extend their ranged of utilization. Specialty fats include cocoa butter equivalent (CBE), cocoa butter substitutes (CBS) and toffee fat. Other applications of specialty fats are in the manufacture of ice-cream, whipping cream, filled milk, cream fillings and coating fats.
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Abstract
Confectionery and immitation dairy products require specialty fats for their formulations. Palm oil and palm kernal oil are suitable ingredients for these aplications. They are used as substitutes for cocoa butter and butterfat. Palm oil and palm kernel oil can further be modified to extend their ranged of utilization. Specialty fats include cocoa butter equivalent (CBE), cocoa butter substitutes (CBS) and toffee fat. Other applications of specialty fats are in the manufacture of ice-cream, whipping cream, filled milk, cream fillings and coating fats.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | palm oils |
| AGROVOC Term: | palm kernel oil |
| AGROVOC Term: | cocoa butter |
| AGROVOC Term: | milk fat |
| AGROVOC Term: | confectionery |
| AGROVOC Term: | food processing |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 20 Nov 2025 03:37 |
| Last Modified: | 20 Nov 2025 03:37 |
| URI: | http://webagris.upm.edu.my/id/eprint/1524 |
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