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Fats & oils

 

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Implementation of removing trans fatty acids originating from PVHO

6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever

Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…

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Chocolate aeration – Art or science?

6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre

Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…