Technical / White Paper

Puff pastry margarine - Focusing on functionality and fat reductions

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Format: PDF file | Document type: Technical / White Paper

Puff pastry margarine - Focusing on functionality and fat reductions

Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures face the above demands and simultaneously reduce the fat content.

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