Trans Fatty Substitutes and Shelf Life
10 March 2005 09:01
Research on the improvement of shelf life and on fat migration in chocolate and praline fillings has resulted in new equipment: the Tanis Food Tec Temp Twin Barrel crystallises the new substitutes of Trans Fatty Acids faster than any of the convenient systems. Avoiding the longer production times that were a main disadvantage of these fat types, in order to create the same product.
For more information on this company:
Tanis Food Tec - Tempering and Aeration Units
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