Eco-friendly fat crystallisation
9 March 2015 | By Geoff Talbot; Helga Manson; Krish Bhaggan
In this era of ever more rapid throughput in food processes, maximising aspects such as crystallisation are of major importance. In fat-based products it is not always as easy as simply cooling the product a bit more and hoping that it will speed things up sufficiently because many fats supercool…