|
Story Posted: 2009-08-28
Canola Oil-Based Shortening Shows Bakery Potential
Source: www.foodnavigator.com, Category:
Health & Nutrition, Recipes & Cooking
A blend of fully hydrogenated canola oil, high-oleic sunflower oil and fully hydrogenated soybean oil showed potential in a study to replace traditional trans fat-laden shortening in bakery products. With zero trans fat but a similar melting point and texture, the new shortening created taster-approved cookies that were enjoyed as much as regular cookies.
< Back to Latest Canola News
|
