TT No. 644: Development Of Palm Mid Fraction (PMF) Based Trans Free Chocolate Coating For Dry Cake

A chocolate coating for cake using PMF and palm kernel oil products was successfully developed. PMFbased trans-free chocolate coating achieves the quality that matches the commercial products in terms of palatability and physical appearance, with even better stability. This PMF-based chocolate coating will not only bring down the cost of the product but also reduce the content of trans fat in the final product.

Main Researcher: Niu Yueting