Speciality Fats
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Filling fat

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These fats are of lauric as well as non-lauric type and are produced by fractionation and hydrogenation. Filling fat has appropriate melting properties, which means it melts at mouth temperature which helps enhance the creamy flavor of confectionery items.



That’s why, Fat creams are often added as a filling in cookies, cream-filled cookies, wafers, chocolates, bakeable fillings, spreads and dressings, toffees, whipped filling etc. Filling fats are also quite stable without the problem of oil separation. These properties of Filling fat help control flavor release, making it possible to produce fat creams for use with a wide range of materials.

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