Development of specialty fats for selected foods

Confectionery and immitation dairy products require specialty fats for their formulations. Palm oil and palm kernal oil are suitable ingredients for these aplications. They are used as substitutes for cocoa butter and butterfat. Palm oil and palm kernel oil can further be modified to extend their ranged of utilization. Specialty fats include cocoa butter equivalent (CBE), cocoa butter substitutes (CBS) and toffee fat. Other applications of specialty fats are in the manufacture of ice-cream, whipping cream, filled milk, cream fillings and coating fats.