moisture-rich foods. Kochhar (2001) reported that use of lauric rich oils in frying
at the temperature range of 180–200
C results in unsatisfactory frying.
7.7.2 Margarine
Margarine means an emulsion of edible oils and fats with water (FSSR 2011). As per
FSSR (2011), there are types of margarine such as table margarine, bakery, and
industrial margarine, fat spreads, and blended spreads. In the past, partially hydrogenated fats were the principle ingredient used in the production of margarine, but it
is not much in use now due to major helath concerns associated with trans fatty acids.
Lauric acid has a low melting point which helps in higher spreadability compared to
butter. Moreover, Lauric oils contain a higher amount of MCT which are readily
metabolized, absorbed, and cleared from the blood than long-chain fatty acids
(Deckere and Verschuren 2000).
Medium-chain triacylglycerols (MCTs) are obtained by the distillation of coconut
fatty acids. They are low molecular weight triglycerides hence readily absorbed and
used immediately as an energy source in the body and therefore do not get stored in
the adipose tissues and thereby helps in reducing the risk of obesity. They have
higher oxidative stability as they contain saturated fatty acids which makes them
more suitable to be used in preventing sticking of bakery products on the pan surface
(Idris and Samsudin 2005). They are being used for decades to avoid the unpleasant
taste of spices and mixes by spraying onto them.
7.7.3 Filled Milk
Filled milk is milk in which the natural fat has been replaced by another fat source. In
countries where fresh milk availability is very low, filled milk is a substitute which is
more economical than fresh milk import. Since milk has a very unique flavor, the
primary criteria for selection of vegetable oil for the preparation of filled milk would
be less flavor. Coconut oil is largely used in filled milk due to its oxidative stability,
bland taste, low melting point, and good mouthfeel. The oxidative stability of
hydrogenated coconut oils is very high, therefore they are widely used for the
preparation of filled milk.
7.7.4 Frozen Dessert
Frozen dessert or frozen confection means the product obtained by freezing a
pasteurized mix prepared with edible vegetable oils or fats, having a melting point
of not more than 37
C or vegetable protein products, or both. It may also contain
182
P. T. Parmar et al.
at the temperature range of 180–200
C results in unsatisfactory frying.
7.7.2 Margarine
Margarine means an emulsion of edible oils and fats with water (FSSR 2011). As per
FSSR (2011), there are types of margarine such as table margarine, bakery, and
industrial margarine, fat spreads, and blended spreads. In the past, partially hydrogenated fats were the principle ingredient used in the production of margarine, but it
is not much in use now due to major helath concerns associated with trans fatty acids.
Lauric acid has a low melting point which helps in higher spreadability compared to
butter. Moreover, Lauric oils contain a higher amount of MCT which are readily
metabolized, absorbed, and cleared from the blood than long-chain fatty acids
(Deckere and Verschuren 2000).
Medium-chain triacylglycerols (MCTs) are obtained by the distillation of coconut
fatty acids. They are low molecular weight triglycerides hence readily absorbed and
used immediately as an energy source in the body and therefore do not get stored in
the adipose tissues and thereby helps in reducing the risk of obesity. They have
higher oxidative stability as they contain saturated fatty acids which makes them
more suitable to be used in preventing sticking of bakery products on the pan surface
(Idris and Samsudin 2005). They are being used for decades to avoid the unpleasant
taste of spices and mixes by spraying onto them.
7.7.3 Filled Milk
Filled milk is milk in which the natural fat has been replaced by another fat source. In
countries where fresh milk availability is very low, filled milk is a substitute which is
more economical than fresh milk import. Since milk has a very unique flavor, the
primary criteria for selection of vegetable oil for the preparation of filled milk would
be less flavor. Coconut oil is largely used in filled milk due to its oxidative stability,
bland taste, low melting point, and good mouthfeel. The oxidative stability of
hydrogenated coconut oils is very high, therefore they are widely used for the
preparation of filled milk.
7.7.4 Frozen Dessert
Frozen dessert or frozen confection means the product obtained by freezing a
pasteurized mix prepared with edible vegetable oils or fats, having a melting point
of not more than 37
C or vegetable protein products, or both. It may also contain
182
P. T. Parmar et al.