DuPont Nutrition & Health introduces new opportunity to cut saturated fats and improve cake quality and processing

DuPont Nutrition & Health is ready to give industrial cakes a healthier profile with a new liquid margarine concept. Developed for production on a standard margarine line, the liquid margarine secures the excellent whipping properties and ingredient distribution required for successful cake production. Tests have revealed an improved softness and texture of the final baked cake when compared to recipes made with conventional block margarine.

The liquid margarine concept is made with GRINDSTED® PS 209 Specialty Blend from the DuPont™ Danisco® range. Simply added with the oil at the start of the margarine process, the blend performs the essential role of structurant, maintaining the liquid oil in a stable suspension.

“The total fat content of the liquid margarine is identical to that of block margarine. The difference is that the liquid oils used contain around 60% less saturated fat, while the content of mono-unsaturated and poly-unsaturated fat is significantly higher, which is associated with a healthier profile.”

“For margarine manufacturers, this is an opportunity to develop value-added products. Bakers will, in turn, benefit from automated dosing that will speed up their mixing process and reduce the margin for dosing error,” says Chloé des Courtis, DuPont Nutrition & Health.

www.danisco.com