Health demands create shortening challenges


The desire for shortening that does not contain partially hydrogenated oils, trans fats or high amounts of saturated fats has created new functional challenges for food formulators. "We once had the technology of partial hydrogenation that allowed us to put an oil, which is a lipid that is liquid at room temperature to form a functional shortening," said Roger Daniels, vice president for research, development, innovation and quality at Stratas Foods.

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