DuPont Nutrition & Health has developed a new liquid margarine concept, containing 60% less saturated fats over block cake margarine, to cut saturated fats and improve cake quality and processing.
The liquid margarine has been developed for production on a standard margarine line and it incorporates good whipping properties and ingredient distribution required for successful cake production, the company said.
Made with GRINDSTED PS 209 Specialty Blend from the DuPont Danisco range, the liquid margarine can be pumped directly into the cake batter mixer, saving time and handling, as well as offers considerable advantages to the bakery manufacturers.
It can also be used as a carrier for additional emulsifiers and enzymes that enhance cake volume and fresh-keeping quality.
Tests revealed that the softness and texture of the baked cake even improved compared with those made with conventional block margarine.
DuPont Nutrition & Health marketing specialist Chloé des Courtis said, "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. These unsaturated fats are associated with a healthier profile," Courtis added.
"Bakers will, in turn, benefit from automated dosing that will speed up their mixing process and reduce the margin for dosing error."
