Developed for production on a standard margarine line, the liquid margarine secures the whipping properties and ingredient distribution required for successful cake production.
Tests in the DuPont bakery centre reveal that the softness and texture of the final baked cake are even improved compared to recipes made with conventional block margarine.
The liquid margarine concept is made with Grinsted 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. It is this that enables the move away from solid, saturated fats.
“The total fat content of the liquid margarine is identical to that of block margarine,” said DuPont Nutrition & Health marketing specialist Chloé des Courtis. “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. These unsaturated fats are associated with a healthier profile.”
Source: DuPont Danisco
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