Description
Presenter: Toshiharu Arishima, PhD, and Thomas McBrayer, Fuji Vegetable Oil, Inc.
I n this paper we will introduce the characteristics of the physical chemistry of cocoa butter and its alternatives, and also briefly review fats and oils used for center filling and sandwich cream. In the second part, functional fats and oils that perform as seeding agents and antibloom agents will be summarized.
