Food oils and fats all have the same basic chemical structure, being esters of fatty acids with glyecrol. The physical and chemical properties vary however, depending on the actual fatty acids and the way in which they are combined. When selecting a fat for use in a particular food product, it is necessary first to establish some information on the physico-chemical functions of the ingredients, so that the correct choice may be made. In ice cream and whipped cream the lipids components play a key role in the information and stability of the structure. This paper therefore first presents general information on the structure of the products and then develops the specifications of the fat component.

Main Researcher: K G Berger