Technology for diglycerides cuts out trans fat, reduces saturated fat

by Jeff Gelski
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Trancendim, the brand name of a new technology for diglycerides, works in applications for no-trans-fat shortenings. The product line offers a variety of ways to make no-trans products with significant reductions in saturated fat, all without sacrificing taste, mouthfeel or flavor release, according to Lenexa, Kas.-based Caravan Ingredients.

The Trancendim line produces no-trans products that perform in bakery applications such as cakes, cookies, Danish, icing, frying, puffed pastry and laminated products. For more information, call (800) 669-4092.

This article can also be found in the digital edition of Milling and Baking News, January 27, 2008, starting on Page 44. Click here to search that archive.

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