Trancendim line extends to potato frying
March 22, 2011
by Jeff Gelski
LENEXA, KAS. — Caravan Ingredients has added Trancendim oil for potato frying to its Trancendim line of high diglycerides. The oil, when used in potato par frying, has been shown to decrease saturated fatty acids while providing the necessary structure to prevent freezer clumping and crumbing. It also has been shown to create products with 0 grams of trans fat and to allow for a simpler/cleaner label by removing palm oil and hydrogenation.