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Danisco Liquid Margarine May Lead to Healthier Cakes

October 3, 2013

2 Min Read
Danisco Liquid Margarine May Lead to Healthier Cakes

COPENHAGENDuPont Nutrition & Health is ready to give industrial cakes a healthier profile with a new liquid margarine concept containing 60% less saturated fats than block cake margarine.

The liquid margarine concept is made from a special blend that, when added with the oil at the start of the margarine process, 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. The difference is that the liquid oils used contain around 60% less saturated fat, while the content of monounsaturated and polyunsaturated fat is significantly higher. These unsaturated fats are associated with a healthier profile," said Chloé des Courtis, DuPont Nutrition & Health marketing specialist.

Developed for production on a standard margarine line, the liquid margarine has excellent whipping properties and ingredient distribution required for successful cake production.

In addition to the health benefits for cake consumers, the liquid margarine concept brings considerable advantages in the bakery. Tests in the DuPont bakery center found the softness and texture of the final baked cake improved compared to recipes made with conventional block margarine. And unlike block margarine, which has to be unpacked and weighed prior to addition, the liquid alternative can be pumped directly into the cake batter mixer, saving time and handling.

For margarine manufacturers, this is an opportunity to develop new value-added products. Bakers will, in turn, benefit from automated dosing that will speed up their mixing process and reduce the margin for dosing error," des Courtis said.

Another viable possibility is to use liquid margarine as a carrier for additional emulsifiers and enzymes that optimize cake volume and fresh-keeping quality.

The new margarine is one of the developments that has led to American diets shedding almost 1.5 billion pounds of unhealthy saturated and trans fat over the last six years.


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