Saturated fat reduction
Fat functionality determination
To design or select the best fat for your product we balance performance, flavour, link mouthfeel and cost. To optimize and balance the fat system we consider the type of fat crystals, salve melting and solidification characteristics and the functional properties the fat must deliver to the food product.
Removing trans fats and reducing saturated fats is very difficult in many applications as it requires replacing functionality not just the fat per se. From his years of working with edible fats and oils, Doug has developed the expertise to eliminate trans fats and adjust saturated fat levels in order to optimize a fat system. His work is independent of commitment to specific suppliers, allowing the choice of the best ingredients for the product. We have written several articles on fats and oils. Review more information here.