date:Oct 13, 2023
aspects such as texture, volume, appearance, color, mouthfeel and sensory attributes.
Highly refined vegetable oils and fats have a bland taste and allow the addition of different flavors into the baked product to achieve the desired outcome, Van Beek notes.
Unsaturated fats are more prone to oxidation and can become rancid faster. Our state-of-the-art production facilities further contribute to shelf life by retaining the naturally occurring protective mechanisms found in oils and fats. From