Monthly Archives: August 2009

Talbot G., Slager H., Smith K.W., Crystallisation of palm-based fats Part II Secondary crystallisation, Innovations in Food Technology, 2009, November The first part of this article considered the effects on primary crystallisation of of moving from a partially trans-containing fat … Continue reading →

Talbot, G., Slager, H., Smith, K.W., Crystallisation of palm-based fats Part I Primary crystallisation, Innovations in Food Technology, 2009, August

Talbot G., Slager H., Smith K.W., Transforming Fillings, Innovations in Food Technology, 2009, May Fats used in confectionery and bakery fillings have a number of functions and attributes such as sensory characteristics, hardness, coolness and flavour release. The choice of … Continue reading →

Talbot G., Smith K., Velds P., Slager H., Versatile shortenings for a trans-free world, 2009, February One of the great virtues of hydrogenated fats was that they made excellent pastry, biscuit and cake shortenings. The problem with such fats is … Continue reading →

Vereecken J., Foubert I., Smith K.W., Dewettinck K., Effect of SatSatSat and SatOSat on crystallization of model fat blends, European Journal of Lipid Science and Technology, 2009, 111(3), 243-258 In this study, the crystallization and melting properties of six different … Continue reading →