Sensory: 

• Enhance taste, texture, appearance, aroma and cooking performance
• Excellent marbling performance
• Good binding/blending fat particles Prevents sogginess (liquid oils)

Nutrition:

• Low saturated fat content 
• (alternatives to coconut oil)
• Low in trans fatty-acids compared to milk fat No cholesterol

Productivity: 

• Tailored for particle making process Keep particles into the dough matrix
• Customized products towards processing temperature