date:Oct 19, 2015
e quality and quantity of oil/fat used in the recipe is very important.
One needs to use healthy fats with good functionality and shelf life in bakery products. Now it has become necessary to declare the content of trans fats and saturated fats on the labels of packaged food along with other nutritional information. Oils and fats manufacturing companies are now gearing up to market low trans or trans-free products. Nowadays, many food manufacturers have undertaken extensive developmental efforts