Palm Oil - A Versatile Ingredient Solution to Challenging Bakery Applications
09/13/2007	SOURCE: 5th Annual Global Oils and Fats Business Forum	DOWNLOAD Palm Oil - A Versatile Ingredient Solution to Challenging Bakery Applications
Palm oil has a rich and versatile usage in bakery applications. Harold Kazier, Technology and Technical Support Manager of Loders Croklaan, North America provides his many years of experience with baked goods using palm oil as an ingredient in challenging bakery applications.

Healthier alternatives to trans in bakery products
01/18/2007	SOURCE: ‘Baking for a Healthier Diet: Developing Products for Optimal Nutrition’ Conference	DOWNLOAD Healthier alternatives to trans in bakery products - CCFRA lecture
As bakers are increasingly looking for trans-free alternatives to hydrogenated vegetable oils in shortenings, the SansTrans™ range of products from Loders Croklaan is providing the solution. This lecture looks at the science behind such a choice.

Fraction and use of CBE Component Fats
11/15/2005	SOURCE: Society of Chemical Industry ‘Fractionation’ Conference -Ghent, Belgium	DOWNLOAD Fractionation and Use of CBE component fats
The 2003 EU chocolate regulations permit the use of only six basic oils in cocoa butter equivalents. Fractionation, however, can be used to expand these six oils into a wide range of different components. This article explains how.

Moisture Permeability of Wax-containing Films
09/15/2005	SOURCE: ISF - Prague	DOWNLOAD Moisture Permeability of Wax-containing Films
In today’s multi-textural, multi-component food products, moisture migration is an ever-present problem. Lipid-based barriers based on triglycerides are commonly used to reduce the problem. Including a wax component can sometimes give even better results.

Reduction and Replacement of Fats
03/15/2005	SOURCE: Society Of Food Hygiene Technology Conference on Nutrition advice - London, UK	DOWNLOAD Reduction and Replacement of Fats
As obesity levels increase in the Western world we need to look at the quantity and type of fat we consume and develop products that are both ‘healthy’ and ‘good-to-eat’.

Changes in Viscosity during Tempering of Milk Chocolate and Supercoatings
02/25/2005	SOURCE: Intradfood 2005 - Valencia, Spain	DOWNLOAD Changes in Viscosity during Tempering of Milk Chocolate
Viscosity of chocolate at temper is important in terms of getting good coverage of moulded and enrobed products. As supercoatings (coatings rich in CBEs) become more widely used as alternatives to hydrogenated coatings this aspect is of importance in these products also.

The Effects of the Chocolate Fat Phase on Tempering
03/29/2004	SOURCE: Total Packaging & Processing Exhibition - Birmingham, UK	DOWNLOAD The Effects of the Chocolate Fat Phase on Tempering
Tempering is arguably the most important step in obtaining good quality chocolate. The fat phase has an enormous influence on ease, conditions and quality of temper. The effects that changes to the fat phase can have are discussed in this lecture.