Cargill research identifies solutions to reduce saturated fats in baked goods
Using starches, vegetable waxes and emulsions, Cargill says its scientists have created fat systems that lower saturated fat by as much as 40 percent in shortenings, without compromising the final product.
“This research demonstrates a significant leap forward in our understanding of the structure and function of fats throughout the bakery process,” says Serpil Metin, principal scientist, Cargill. “With that knowledge, we are working to unlock new low-fat and reduced-saturated-fat solutions that meet the needs of bakeries and help address the health concerns of consumers.”