About site: Nutrition/Nutrients - Lansbergen, Gabrie
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  About site: http://www.fatsforfoods.com/

Title: Nutrition/Nutrients - Lansbergen, Gabrie Help to define the best fat for your own food application.
Rushing,_Mary For health-care professionals and consumers, glyco- and other concentrated nutrients help the body reclaim its own healing abilities. "Informative Calls" and short history on finding Stem Cells genera

Healthy_Wealthy_and_Wise_Corporation Providing personal and business development programs, and training for professional coaches. Features program details, testimonials, franchise information and company news.

HealthCyberMap Web-based projects to map health information resources in cyberspace to improve retrieval and navigation. Range of pilot projects and evaluation questionnaire.

Thompson,_Aubrey Offers holistic nutritional programs using herbs, vitamins, and minerals. Includes recipes, food facts, and health related information.

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Living_Without_Milk Providing milk and butterfat allergy and lactose intolerance information, non dairy cooking information, and access to the No Moo Cookbook.


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Fats for foods consultant   Home About me E-mail Application areas      Bakery      Biscuits      Confectionery      Dairy      Savoury End application Reduction      Trans fats      Saturated fats Raw materials Refining Oil modification Fat specifications Fat blends Crystallisation Lauric alternatives Analytical data Literature Welcome to www.fatsforfoods.com Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The better the required properties are understood, the better the optimal fat (functionality and cost) can be defined. The fatsforfoods consultant can give you this specific support by: Analysis and evaluation of: the requirements of the fat in the various Bakery, Confectionery, Savoury and Dairy type products properties of the fat (N-line, crystallisation, health claims) balance of fat specifications versus costs and local availability the effect of the temperature of application and distribution. Knowledge of : triglyceride composition fat crystallisation oil modification reduction of trans fatty acids availability of raw materials processing of fats/margarines. Experience in problem solving on the spot Training courses. To define the best fat, you have to know ? the application area (also recipe and equipment) temperature of application crystallised form of the fat at application temperature of distribution of the food shelf life constraints health constraints (pufa, safa, trans?). Possible customers are: Food manufacturers Fat suppliers Equipment suppliers course organisations Back to top   Gratis web site teller. bezoekersteller Copyright 2002 Gabrie Lansbergen Fats for Foods Consultant Mindscaped by Netural Design
 

Help

to

define

the

best

fat

for

your

own

food

application.

http://www.fatsforfoods.com/

Lansbergen, Gabrie 2008 November

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