Fats play an important role in nutrition by carrying fat-soluble vitamins through the body and providing energy. Specialty fats are tailored to specific uses like replacing cocoa butter in chocolate or dairy fats. They are designed to melt at body temperature for smooth mouthfeel or set at cooler temperatures as needed. As cocoa butter supplies fluctuate, specialty fats offer alternatives for confectioners while also substituting dairy in non-dairy products like milk, yogurt and spreads.

1. Shortening and Specialty Fats
Applications in the Egyptian Market
By
Dr.Adel Gabr Abdel-Razek
NRC,Egypt.
25July2017, Cairo,Egypt.

2. Fats

3. CLASSIFICATION OF EDIBLE LIPIDS
• FATS – SOLID AT ROOM TEMP
• OILS
• VISIBLE
• INVISIBLE

4. Visible Fats:
Fat That Is Easily Seen
Examples: Butter on a Baked Potato, Layer
of Fat Around a Meat, etc.

5. Invisible Fats:
• Fat That Cannot be Detected By the Eye
• (Fat That Is Found Naturally In Food). Counts For About 70% Intake of Fat.
• Examples: Whole Milk, Some Cheese, Egg Yolks,
Nuts, Avocados, etc….

6. Role and Importance of Fats In a Diet
 Fats Are One Of The Important Food Groups That Are Included
In Your Diet.
 Over The Years, Fats Have Got a Bad Name.
 Most Nutritionists Talk About Reducing Fats In Your Diet.
 However, All Fats Are Not Equal.
 There Are So Called Good Fats And Bad Fats.

7.  The good fats, also known as essential fatty acids perform a
number of important functions in your body.
 So, you should not eliminate them completely from your diet.
 But, since fats contain a lot of calories, even good fats should not
be consumed in excess.
(We should EAT SPARINGLY from the Fats & Oils Food Group)
 There are a number of factors that determine the optimum amount
of fat that you should consume. These include age, sex, level of
physical activities etc.

9. A: Fat as a source of essential fatty acids.
Linoleic (Omega-6) and Alpha-linoleic (Omega-3) fatty
acids are not made by the body on it’s own so it needs to be
obtained from foods.
These fatty acids come from polyunsaturated fats.
FUNCTIONS OF FAT:

10. B: CARRIES VITAMINS K, E, D, A, THROUGH THE BODY
This is KEDA… (Get it?!?)
FAT Car
K, A, D and E are the four FAT-
SOLUBLE Vitamins. (This means
they dissolve in fat.)
The FAT car picks up KADE and
takes him where he needs to go
in the body.

11. C. AS A MAIN SOURCE OF ENERGY 1G = 9KCAL,
AS WELL AS PROVIDES A RESERVE STORE OF ENERGY.
D. PROMOTES HEALTHY SKIN
E. PROMOTES NORMAL CELL GROWTH
F. ACTS LIKE A “CUSHION” AND HEAT REGULATOR TO PROTECT YOUR
HEART, LIVER AND OTHER VITAL ORGANS (IMAGINE WHAT WOULD HAPPEN TO A
FOOTBALL PLAYER IF ALL HE HAD PROTECTING HIS ORGANS WAS A THIN LAYER OF SKIN!)

12. G. Satisfies hunger and helps you feel full longer (value which is due partly by the slower
rate of digestion of fats in comparison to carbohydrate and protein).
H. Fats bring important ‘mouth feel’ and flavor to many foods, are necessary for the
palatability in the diet.
I. Tenderization – EX: cake, add fat to tenderize and control gluten development

32. Speciality fats

33. What are speciality fats?
Speciality Fats are thus, tailor made to imitate
the many positive traits of cocoa butter or other
properties to make them more suitable for
specific applications.

34. Speciality fats are not only used in the Chocolate Industry but also
find uses in:
 Ice Cream Industry- ice cream fats, ice cream chocolate coatings.
 Confectionery
 Pharmaceuticals-suppositories/binders.
 Milk fat replacers
 Non Dairy Whipped Toppings
 Cosmetics - lipsticks

35. Speciality fats perform functions that normal
fats are not capable of.
For instance, a chocolate fat is capable of
setting or hardening on the surface of a cake
when cooled and then melting completely to
give a smooth clean mouth feel with full
release of sweetness and chocolate flavor
when eaten.

36. In contrast a normal shortening would not
harden completely when cooled.
Also, shortening gives a waxy mouth feel and it
does not allow full release of flavors when
eaten.

37.  In reality, the chocolate fat (itself a speciality fat) has
been carefully and purposefully developed to impart
specific product characteristics expected by the
consumer.
 Chocolate fat was customized to set at 20 ⁰C (when
cooled inside a cooling tunnel), to become softer at
32 ⁰C and to melt completely at body temperature
(37 ⁰C) when the chocolate coating is eaten.

38. Cocoa butter (CB):
is the byproduct of cocoa bean processing
industry and is obtained from the mature
bean from the Theobroma cacao plant.
It is an important ingredient in the
chocolate and other confectionery
industries. It's valued for its unique
physicochemical properties which is given
by its peculiar fatty acid composition.

40. Why use speciality fats?
 Food manufacturers are in business to supply needs dictated
by consumers.
 Increasing demand and shortage of supply for CB, poor
quality of individual harvests, economic advantages and
some technological benefits have induce for the
development of its alternative called cocoa butter replacer
(CBR).

41. • Milk Fat
** Dairy Products
Substitute

44. Hydrogenated Fats

46. Vegetable ghee Was produced with a range of fat blends, including
a very high level of hydrogenated fats containing trans fatty acids.

50. Current Practices are Aimed at Reducing Trans Fat Content In
These Products, And Palm Oil Is The Preferred Ingredient. It Is
Possible To Produce Vegetable Ghee Using Only Palm Oil. These
Products Are Then Generally Shown To Have Considerably
Lower Levels of Trans Fatty Acids.
Vegetable Ghee

56. Non-Dairy Milk
These plant-based milks

57. Yogurt
Just like the dairy milk substitutes listed above, there are
a variety of non-dairy yogurts to choose from including
soy, almond, hemp and coconut milk products.

58. Speciality fat manufacturers offer the food industry a large
selection of speciality fats, such as dairy products, chocolate and
chocolate confectionary, bakery products and ice cream, targeted
to meet food characteristics requested by their client.