Peter Greweling, Culinary Institute of America

Hydrogenated Fat

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

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Fat that has had additional hydrogen added to its structure during manufacture to make it more saturated, raising its melting point and increasing its resistance to rancidity.

© 2007 All rights reserved. Published by Wiley.