Product/Service

TransEnd Solid Shortenings

Source: Cargill Foods/Vegetable Oils

TransEnd Solid Shortenings
Replacing solid shortenings because of their trans fatty acid content often is impossible because they contribute key functional properties to the product

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.