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Factsheet Functions of fats in food

Optimum fatty acid composition

The use of oils and fats with an optimum fatty acid composition becomes increasingly possible by applying techniques such as hardening, fractionation and interestification.

The healthy fats are being made increasingly more robust and stable by applying innovative techniques. The techniques described above are themselves subject to continuous development so as to adapt the processes to the latest insights in the field of health aspects and functionality.

Each product requires a unique mixture of fats, so that it is not an easy process to improve the fatty acid composition of an end product. Modifications may be required to the work situation, the logistics and the production line. The recipe, the choice of raw material, the method of working, the preparation time etc. all have to be looked at. However, if the process is successful this can bring great health benefits. Various technical consultancies can assist in this process.