TT No. 605: Palm Mid Fraction-Based Hardstocks for Cake Margarines

Cake margarine provides lubrication, improve palatability (tenderness or shortness) and good taste to cakes. In the production of cake margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate.

Main Researcher: Noor Lida Habi Mat Dian