Moderator Edmund Wilson, consultant for the confectionery and snack industry, launches the session with a review of raw seeds and their conversion to edible oils, followed by a look at what makes specialty fats “special,” along with application and processing issues related to these oils. The session concludes with a presentation on various high stability oils – their application, strengths and weaknesses.
Andrew Bunger, v.p. of sales, Fuji Vegetable Oil, Inc., reviews the processing steps from refining the crude oil to bleaching, hydrogenation and interesterification, both chemical and enzymatic, and the impact this processing has on the finished oil or fat. An accompanying paper on the subject was authored by Thomas McBrayer, R&D director,Fuji Vegetable Oil, Inc.