date:Jun 30, 2012
taste, the company claims.
Among the fat reducers, Missouri-based Bunge Oils has launched its UltraBlends 358 cake and icing solid shortening technology at IFT. Part of its wider UltraBlends range, the new variant is designed for baked goods and can reduce saturated fats in such products by more than 40%, while still maintaining quality and texture.
It works for a host of applications, including biscuits, pancakes, layer cakes, icing and cookies and uses a combination of triacylglycerol mismat