End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients
and milk protein hydrolysates, were produced for testing in a variety
of baked products. The powders were evaluated for their
functionality as powdered baking fats, as potential replacers of
synthetic emulsifiers, as ingredients capable of improving baking
performance or as potential health-enhancing ingredients.
These studies provide the technology for the dairy industry to enter
the specialised food ingredients sector with a siftable, non-greasy,
free-flowing powdered fat for the baking industry.Department of Agriculture, Food and the Marin