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ادلهون يقاتبتطتخصصملاةننجتشورلا و
Speciality Fats and
Dr. Adel Gabr Abdel-Razek
National Research Centre
of the functionality
of fats and oils
lies in the chemical constitution.
Speciality fats perform functions that
normal fats are not capable of.
What are speciality fats?
Speciality Fats are thus, tailor made to
imitate the many positive traits:
e.g. cocoa butter or other properties to make
them more suitable for specific applications.
Why Use Speciality Fats?
Food manufacturers are in business to supply needs
dictated by consumers.
Increasing demand and shortage of supply for CB, poor
quality of individual harvests, economic advantages and
some technological benefits have induce for the
development of its alternative called cocoa butter
In reality, the chocolate fat (itself a speciality fat) has
been carefully and purposefully developed to impart
specific product characteristics expected by the
Chocolate fat was customized to set at 20 ⁰C (when
cooled inside a cooling tunnel), to become softer at
32 ⁰C and to melt completely at body temperature
(37 ⁰C) when the chocolate coating is eaten.
Speciality fats are not only used in the Chocolate Industry but also
find uses in:
Ice Cream Industry: ice cream fats, ice cream chocolate coatings.
Milk fat replacers
Non Dairy Whipped Toppings
Cosmetics - lipsticks
As the food industry rapidly moved away from using
trans fats because of perceived health concerns, lipid
scientists had to scramble to find replacements that provided
the unique functionality that trans fats offered.
Palm and palm kernel oils have become the primary
sources for zero-trans alternative shortenings.
This is because they have a high degree of shorter-chain saturated fatty acids,
with lower melting points, that can be manipulated to provide crystalline
structure with a range of melt profiles.
Oil palm, is a unique crop as its fruit produces
two distinct types of oils;
Crude palm oil from the mesocarp & Crude palm kernel oil from the kernel.
is any fat that increases the tenderness of a
baked product by preventing the cohesion of
gluten strands during mixing.
1. Shortening is used in baking to impart tenderness
and improve flavor.
2. It also assist in gas retention, thus giving better
volume and crust to baked products.
3. More importantly, it adds nutritive value to the end
Nowadays, large industrial bakeries produce bakery products
which were earlier made by artisan bakeries.
This fact in combination with new product development has
lead to high demands on quality, including functionality
The major role of the fat
to be the lubrication of gluten,
which contributes to a regular
shape of the bread.
as well as to the desirable, soft
texture and grain in the finished
enhance the eating quality.
Shortening and gluten: Gluten gives dough Elasticity
How dose shortening effect gluten:
It shortens the gluten strands to make the
Shortening gets its name because it shortens the strands
The structure of the lipid determines its function
The roles of fats and oils play in food products and in human nutrition continue
to grow and change.
The cooperation between the food manufacturer with food scientists and
nutritionists is resulting in producing more healthful, satisfying food products.
Above all, it’s important to remember that the principles of balance, variety and
moderation form the basis for a healthful diet. Along with appropriate amounts
of whole grains, vegetables, fruits,