Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

• Main Authors: Akanda, Md. Jahurul Haque, M.R., Norazlina, F.S., Azzatul, Shaarani, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, A.H., Mansoor, Selamat, Jinap, Khan, Firoz, Matanjun, Patricia, Sarker, Md Zaidul Islam
• Format: Article
• Language: English
• Published: Taylor and Francis 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/89147/1/FATS.pdf; http://psasir.upm.edu.my/id/eprint/89147/; https://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443

Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in l...