Reduced Saturate Trans-free Shortening Launched by Loders Croklaan
Loders Croklaan developed the product as a model no trans, non hydrogenated baking shortening for cookies, cakes, fillings and dairy substitute systems, for food manufacturers who want to still eliminate trans but reduce saturates.
27/10/06 Loders Croklaan, a producer of oils and fats, announced the launch of a new reduced saturate, trans-free, non-hydrogenated all purpose shortening, called SansTrans RS39 T20. According to the company, the new shortening offers the same functionality as traditional bakery shortenings but with 30% less saturated fat than typical trans-free alternatives.
Loders Croklaan developed the product as a model no trans, non hydrogenated baking shortening for cookies, cakes, fillings and dairy substitute systems, for food manufacturers who want to still eliminate trans but reduce saturates.
“To meet health professionals’ recommendation to lower saturated fats in select healthier foods and ingredients, we developed SansTrans RS39 T20 to offers our customers exactly what they want,” said Mark Weyland, Product Manager, Loders Croklaan. “SansTrans continues Loders Croklaan’s tradition of delivering quality, high-performance products to customer’s needs.”
The new shortening is based on palm and canola oil, and is non-hydrogenated and no-trans fatty acids are produced during its manufacture. The product is naturally saturated and its solid fat crystallizes readily in the ideal beta-prime form.
