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Quality retained with trans-free shortening


April 23, 2010
By BakeryAndSnacks.com


NEWS HIGHLIGHT

Quality retained with trans-free shortening

Interesterified trans free bakery shortenings (IETFS) can be used
effectively to replace hydrogenated shortening (HS) and still give
better spread ratio, lesser hardness and higher sensory acceptability
for baked products such as biscuits.


April 23, 2010 – Interesterified trans free bakery shortenings (IETFS) can be used
effectively to replace hydrogenated shortening (HS) and still give
better spread ratio, lesser hardness and higher sensory acceptability
for baked products such as biscuits, claims new research from India. | READ MORE