Oils and Fats Update January 2023

Oils and Fats Update January 2023 Liposomes and oleogels as replacements for solid/saturated fats. Solid fats contribute to the viscosity, hardness, plasticity, and spreadability of fat-containing food products. The mouthfeel and hardness resulting from the crystal network of fat-containing saturated fatty acids are required and currently irreplaceable in many food products such as puff pastry. The market potential of fat substitutes can be determined by two major factors): (a) the size of the markets for products in which fat substitutes can be used and (b)…

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