updated 09-23-00
There are several methods available to improve confectionery fat properties. The addition of various additives can improve gloss or reduce bloom. Changing from a fractionated hard butter to a fractionated/interesterified hard butter blend can also change coating properties. The same is true of shortenings and margarines. The addition of an extra emulsifier or hard stock fraction or even the amount of time and the temperature during tempering can dramatically change the characteristics of a shortening. There are also a number of suppliers of oils and additives. Sometimes a different vendor's product will perform better than the currently used product. We can help you find the best ingredient for your product or determine why you have inconsistent results when everything appears to be constant.