Shea-based shortening cuts saturated fats

IOI Loders Croklaan Europe has launched Presdough 270 SB, a shea-based palm oil alternative for use in bakery products.

According to the company, the non-hydrogenated shortening can lower saturated fats in dough products by up to 40% and total fat by up to 20%, while retaining desired flavour and texture and creating extra volume in puff pastry.

Presdough 270 SB is specifically suited for laminated dough products.

New product launches of bread, pastries, and sweet goods with “low fat” claims have been growing with an average of 15.5% annually since 2012, according to Innova Market Insights. Innova also reports 23.5% annual growth (CAGR 2012-2016) of new product launches featuring palm oil.

Yet a growing number of bakeries and baked goods manufacturers in Europe are seeking alternatives to palm oil. These alternative vegetable fat blends for puff pastry are based on shea stearin, coconut and cocoa butter, which are costly hard-stocks.

Renee Boerefijn, director of innovation at IOI Loders Croklaan, says, “When our R&D team developed Presdough 270 SB, the goal was to exceed palm oil’s unique functional and sensory characteristics, and reduce saturated fats.

“Presdough gives an excellent eating experience, with respect to flavour, texture, crunch, appearance (including browning and volume), and mouthfeel. It outperforms existing alternatives in terms of functionality and nutrition and is very cost efficient.”

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