date:Sep 15, 2020
wledge and experience from a wide variety of technical challenges, she says.
Functionality like solid fat content, melt points and crystal form change as you move between fat sources. Each source has its own special characteristics, and mimicking consistent functionality for processing needs or eating qualities is a complex process. ADM has worked on a global scale to gain the combined technical ingenuity and lipid modification knowledge required for these situations, she notes.
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