Trans-fat free shortenings show bakery potential

Aug. 28, 2009 – A blend of trans fat-free stearic acid-rich and oleic acid-rich oils
can produce cookies with the same characteristics and consumer
acceptance, says new research from Canada.

Aug. 28, 2009 – A blend of trans fat-free stearic acid-rich and oleic acid-rich oils
can produce cookies with the same characteristics and consumer
acceptance, says new research from Canada.

When used as a shortening in cookies, the blend of high oleic sunflower
oil, fully hydrogenated canola oil, and fully hydrogenated soybean oil
was found to offer trans-fat free alternatives for the bakery industry. | READ MORE