Using interesterified fat instead of vegetal fat for tortilla flour
Started by Gabby, Aug 16 2017 09:01 PM
Hi everyone!
I work at Tortilla flour company, and I have a doubt about use interesterified fat instead of vegetal fat, someone of you knows the benefits or disadvantage to use it?
Thank you!
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Dear Gabby,
Please note that an interesterified fat can have a 100 % vegetable origin. The interesterification processing is just a step which is used to obtain certain desired characteristics of the product.
One of the advantages of using an interesterified fat is that it is more stable in the final products (= better product aspects and less risk on rancidification, just to mention some aspects).
Kind regards,
Gerard Heerkens
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