Technology for diglycerides cuts out trans fat, reduces saturated fat
January 27, 2009
by Jeff Gelski
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.