IMK421: Lecture 10 (3rd December 2012) — Fat Modifications
Channel: Abd Karim Alias
Date: 2013-12-03

This topic is part of IMK 421 - Technology of Primary Products. Lecturer: Professor Abd Karim Alias, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia.

In this lecture: 
- Modification of fats/oils
- Hydrogenation
- Interesterification

Modified fats are being used extensively to meet the product-specific demand primarily in bakery industry as shortenings, cocoa butter substitutes in confectionary industry, and in margarine preparation, as butter substitute. During modification stages, native oils and fats are subjected to different physical and chemical treatments such as fractionation, hydrogenation and interesterification in order to produce fats with desirable physical as well as functional properties.