These are fats which after modification of the triglyceride structure, etc., can be made suitable for specific end use applications. Some of the speciality fats and fat products are Confectionery Fats, Cocoa Butter Substitute, Cocoa Butter Equivalent, Shortenings, Margarines, Mayonnaise, Acetin Fats, Blended Oils, etc. The Speciality Fats are mainly classified and used for Sugar, Chocolate and Flour Confectionery. Each of these Speciality areas have various physical characteristics having their individual physical properties as regards their Melting Point, Consistency, Viscosity and their Crystallization Behaviour.

Some of the main Vegetable Fats for the use of the Speciality Fats are Mango Kernel Oil, Sal Seed Oil, Coconut Oil, Palm Kernel Oil, Mowah Oil, Kokum Oil, Dhupa Fat, Shea Fat, etc. Combination of other fats after hydrogenation and blending can produce the required CB products. A few of the main processes commonly used for the production of Speciality Fats are Refining, Hydrogenation, Fractionation, Interestification and subsequent Blending with different fats to produce the fats as per different physical properties required.

AUM has the technology and the expertise to manufacture Speciality Fats which involve various processes. Close attention is also paid with respect to the Quality Control and Precautions required to maintain highly sensitive parameters required for these finished products.

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