Abstract
AbstractSpecialty fats add market value to prepared foods through the sensory attributes they produce. While specialty fats may have been known to food manufacturers for decades, many have yet to realize the full potential of what these functional fats can do for their products and businesses. To achieve this, an adequate level of working knowledge on specialty fats is vital. The application of specialty fats in chocolate, chocolate confectionery, bakery products and ice cream are surveyed, to illustrate a variety of interesting ways food manufacturers can use specialty fats.
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