to handle in production. this also has an influence on cake appeal, as slow-crystallising fillings tend to be squeezed out and are more likely to develop a sandy texture over time. facing up to defects using the pulse nmr spectrometer in our lab, we can test the crystallisation rate of all kinds of fats...
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nutrition fruits spices oils and fats retail industrial fats culinary personal care iffco chemicals packaging plastics corrugated boxes sales & distribution foodservice beverage solutions view more media centre media library events latest news sustainability policy and commitment palm oil sustainability...
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