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PB 94 by pratikjaha is a document available to read on EtoBox.
What is PB 94 about?
The document discusses the use of hydrogenated fats as Cocoa Butter Alternatives in confectionery and ice cream, categorizing them into Cocoa Butter Equivalents, Replacers, and Substitutes based on their raw materials and processing methods. It highlights the impact of hydrogenation on fatty acid composition and melting profiles, emphasizing its role in producing various grades of fats for different applications. Additionally, it addresses the importance of these fats in confectionery fillings and ice cream
- Author
- pratikjaha
- Language
- EN