Services

Fat Science can advise inter alia on:

Oil modification
Oil degradation, oxidation, off-taste
Fat blending
trans elimination and saturated fat reduction
Fat crystallization, fractionation, phase behaviour
Physical techniques – e.g. Differential Scanning Calorimetry, x-ray diffraction
Application of research
Research programme design
Research publication
Process/product issues
Training courses
Raw materials (fats & oils)
Confectionery fats
Chocolate tempering & cooling
Bakery fats
Ice cream fats