Technology for diglycerides cuts out trans fat
January 16, 2009
by Jeff Gelski
LENEXA, KAS. — 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-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.