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High Oleic Palm Oil Shortening Composition for Drop-In Replacement in Baking Applications

Replaces Traditional Palm Oil and Hydrogenated Fats Without Altering the Physical or Sensory Properties of the Final Baked Good This fluid shortening, suitable for industrial baking applications, uses high oleic palm oil (HOPO) to replace traditional palm oil which has a high content of saturated fats. When used in baked goods, the high oleic palm...

Published: 2/22/2024 | Inventor(s): Andrew MacIntosh, Gloria Cagampang, Susan Percival

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Category(s): Technology Classifications > Agricultural > Others, Technology Classifications > Human Health Care > Others