Fat modification increases the stability of highly unsaturated oils and prevents oil from oxidizing. Fractionation generates specific fractions for use in the confectionery industry. Stearin fractions and partially hydrogenated fats are interesterified to further manufacture bakery shortening and margarine.
Kumar offers a range of sustainable and economical fat modification technologies to vegetable oil and oleochemicals industries, including fractionation, hydrogenation (batch and continuous) and interesterification.
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