Page 12 - Apical_Fat_Functional

Confectionery products include hard
and soft candy, toffee, chocolate
bars, chocolate spreads, glazed
cakes and praline among others. The
most important factors to consider in
confectionery products are its solid
fat content profile (solid at room
temperature, melts in mouth),
slip melting point and rancidity
(peroxide value).

Chocolate & 02

11
Cocoa Butter Substitute
Confectionery 12 Cocoa Butter Replacer

Dairy Fat Replacer
13
14
Spread Fats and

15 Filling Fats
Hardener Fats
10