Choosing the right coconut grade can make a noticeable difference to a food product. A particle size that works well in a bakery filling may not deliver the same texture or appearance in a confectionery coating. Likewise, a grade that looks suitable on a specification sheet may behave differently during mixing, baking, or further processing. […]
Choosing an MCT ingredient for a food product is not simply a matter of finding an oil labeled “MCT.” Different products can contain different proportions of medium-chain fatty acids, particularly caprylic acid (C8) and capric acid (C10). That difference can affect formulation requirements, product specifications, sensory characteristics, and consistency from batch to batch. For food […]
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