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Liquid shortening may improve cake quality
Replacing traditional solid shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products while reducing the need for hydrogenated fats, new research suggests.
April 25, 2011, United Kingdom – Replacing traditional solid
shortenings with a liquid version made from oils and emulsifiers may
increase the structural quality and shelf life of bakery products
whilst reducing the need for hydrogenated fats, new research suggests.
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