ABSTRACT
Specialty fats, including Betapol, generally refer to any fats that have special functional or nutritional property intended for edible or pharmaceutical use. They can be produced by either modification or restructuring of existing fats and oils. This chapter focuses only on specialty fats that are produced by enzymatic methods. Structured lipids, polyunsaturated fatty-acids-enriched oils, modified milkfats, and modified oils from marine organisms have already been included in other chapters of the volume. Therefore, this chapter covers the following, based on nutritional or functional differences: Betapol and other specialty fats for infant formula, cocoa butter equivalents and cocoa-butter-like fats, and margarine and other plastic fats.
