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Control of crystallization of fats and oils is important in many food products, including margarine, chocolate, butter, and shortenings. In these products, the aim is to produce the appropriate number and size distribution of fat crystals in the correct polymorphic form (i.e. type of crystal) because this solid fat crystalline phase plays a large role in the product properties as appearance, texture, spreadability, and functionality. It’s not just about the amount of fat crystals but it is also about the type of fat crystals. Due to the complex composition of most natural fats, our understanding of fat crystallization and it’s application remains a challenge.

Sonneveld supplies raw materials to bakeries around the world. These are mainly improvers for confectionery goods and bread, and release agents to retrieve baked products from baking tins. What are these improvers in bread and what are they used for?