{"id":8990,"date":"2022-06-22T05:02:57","date_gmt":"2022-06-22T05:02:57","guid":{"rendered":"https:\/\/litmusfoodanalytics.com\/?page_id=8990"},"modified":"2022-10-02T13:46:49","modified_gmt":"2022-10-02T13:46:49","slug":"fats-oil","status":"publish","type":"page","link":"https:\/\/litmusfoodanalytics.com\/index.php\/fats-oil\/","title":{"rendered":"Fats & Oil"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t\t
\n \n
\n
\n
\n \t\t
\n\t\t\t\t
\n\t\t\t
\r\n\t

\r\n Fats & Oil<\/span> <\/h3>\r\n<\/div>\r\n\r\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n\t
\n\n <\/div>\n\t
\n\t\t

Being a food business consultant we support your food industry by providing different types of services such as food testing, water testing, shelf life testing, new product development, food recipe development, and guidance for food packaging & labeling.<\/p>

Oils and fats form an important part of a healthy diet.\u00a0Chemically, they can be divided into four main types \u2013 saturated,\u00a0cis-<\/em>monounsaturated,\u00a0cis<\/em>-polyunsaturated and\u00a0trans<\/em>\u00a0fatty acids<\/p>

The choice of fat used in any given type of food product often comes down to the required functionality.\u00a0<\/p>

The main aspects of this functionality choice are<\/p>

(a) melting point and melting profile (how the solid fat content changes with temperature),<\/p>

(b) crystallization characteristics,\u00a0<\/p>

c) storage stability (particularly oxidative stability) and<\/p>

(d) nutritional characteristics.<\/p>\t\t\n\t<\/div>\n<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\n <\/div>\n

\n
\n \t\t
\n\t\t\t\t
\n\t\t\t