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VOL. 6, ISSUE 2 (2021)
A research on interesterified fats in confectionery and chocolate products
Authors
Manisha Singh, Neha
Abstract
Interesterification is a reaction activated by enzymes that results in the random disengagement of polyester fatty acids to the backbone molecules of glycerol. Interesterification changes the fat's physical and chemical properties depending on a change in the position of the molecule and the behaviour of crystallisation. In order to regulate the functionality and crystallisation of the targeted materials, physical and chemical properties play an important role. In this report, we analysed the Interesterified fats specially baked and various chocolates present in confectionery products. Focus is imposed on enzymatically interesterified fats between baked goods and chocolates. In addition, it is found that the chocolate melting point can be changed and trans fatty acid content ingredients can be produced.
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Pages:556-559
How to cite this article:
Manisha Singh, Neha "A research on interesterified fats in confectionery and chocolate products ". International Journal of Botany Studies, Vol 6, Issue 2, 2021, Pages 556-559
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