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Manufactured hard butters

  • Technical News Feature
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Journal of the American Oil Chemists’ Society

Abstract

The physical characteristics of various commercial hard butters are compared by determining their solid contents (dilatometrically) and melting thermograms (DSC). For most applications in the confectionery industry, hard butters manufactured by the hydrogenation and interesterification of fats and oils offer economic advantages over those obtained by the fractionation of fats.

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Authors and Affiliations

  1. Best Foods Research and Engineering Center, 07083, Union, New Jersey

    J. G. Marcus & P. S. Puri

Authors
  1. J. G. Marcus
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  2. P. S. Puri
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Additional information

Condensed from the paper presented at the AOCS Meeting, May 1977 in New York.

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Marcus, J.G., Puri, P.S. Manufactured hard butters. J Am Oil Chem Soc 55, A610–A612 (1978). https://doi.org/10.1007/BF02678985

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  • DOI: https://doi.org/10.1007/BF02678985

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