Replacing solid shortenings because of their trans fatty acid content often is impossible because they contribute key functional properties to the product. A solution to this dilemma is TransEnd solid shortenings that contain virtually no trans fatty acids.
Traditional hydrogenation can make a vegetable oil more stable or even transform them into solids at ambient temperatures. The process also promotes trans fatty acid formation. The company developed shortenings through a combination of plant breeding and processing. In the process stage, interesterification combines solid fats with high-stability liquid oils. Since no hydrogenation is involved, no trans fatty acids are formed.
The shortening is available in three different versions: all-purpose shortening, microwave popcorn shortening, and margarine shortening. The all-purpose TransEnd has the same melting profile, mouthfeel, and texture as typical shortenings and is suitable for use in bakery foods. Unlike typical shortenings, it contains less than 2% trans fatty acids, according to the company.
Cargill Foods, P.O. Box 9563, Minneapolis, MN 55440. Tel: 800-323-9563 Fax: 612-742-5503.