Butter oil substitute (BOS) is widely used in the bakery industry to replace the expensive diary-based butter oil. The functionality of BOS is similar to that of shortening, which is to ‘shorten’ or tenderize baked food (O’Brien, 1996). The unique characteristics of the BOS product compared to shortening are its strong butter flavour and a deep yellow colour. BOS is formulated mainly from combinations of animal fat and hydrogenated oils. Fats of animal origin contain cholestrol as the major sterol, which is normally considered to be of negative value in the diet (Jee, 2002). 

Main Research: Sivaruby Kanagaratnam