Abstract
Many tropical exotic oils have an appreciable level of solid fat and ambient temperatures found in the temperate parts of the world. This makes them extremely useful in applications were some structure and solidity is required. Examples of such applications are in confectionery (often as alternatives to cocoa butter or to structure soft fillings), in margarines and spreads (as hardstocks), and in bakery and other applications (often as replacements for partially hydrogenated, trans-containing fats).