Speciality Fats for Food Industry

Introduction to Speciality Fats: Definition of speciality fats, Plasticity of Fats and Plastic range, Functions and Applications of Shortening and Bakery Fats, Cocoa Butter: Physicochemical properties; Fatty acid composition; Cocoa Butter Alternatives, viz Cocoa Butter Equivalent (CBE), Cocoa Butter Substitutes (CBS), Cocoa Butter Replacer (CBR); Low Calorie Fats Functions and Applications of Modified Fats: Hydrogenation Reaction, Hydrogenated Fats, Inter-esterification; Random Inter-

esterification, Directed Inter-esterification,, Margarine, Fat Crystallization into various polymorphic forms, Palm fractions, Palm Kernel Oils; application of Palm oil in solid margarin, Stearin, Palm Kernel Stearin in confectionery industry, Confectionary lipids, Fats and Oils for Bakery Products, Margarines & Spreads

Flavours and Sensory Evaluation of Fats: Chemistry, function and applications of various additives such as preservatives, antioxidants, emulsifiers, humectants, stabilizers used in formulations, Flavour Components of fats, Flavours & Sensory aspects of fats

Modification of Fats: Hydrogenation Process, Trans Fat alternatives and challenges, Margarine Processing Plant, Palm Oil Fraction , Crystallization of Oils & Fats

Analytical Aspects: Dilatometry- theory and practice, Solid Fat Content, Solid Fat Index, determination of Peroxide Value Anisidene value, Totox value, Determination of Polar Components, Quality control and assurance using GC,GC-MS-MS, LC-MS-MS, Rancimat and detection of formation of MCPD