Non-hydrogenated icing

16 May 2011 – Richardson Oilseed has developed an icing shortening product using canola oil, which has the lowest saturated fat among all major vegetable oils.

Ice-It is a non-hydrogenated, trans fat compliant icing shortening ideal for butter cream and ready to use icings, cakes, fillings, rosette decorations and more. Ice-It contains 25% less saturated fat compared to high palm content products.

“By using canola oil as one of the main ingredients to formulate this icing shortening, we were able to lower the saturated fat content and preserve the good taste and functionality of the product,” says John Haen, vic president, Nutrition.

“People can have their cake and feel better about eating it, too!”

Formulated for creaminess, high aeration, high volume and colour retention, Ice-It requires less mixing time than high saturated fat palm equivalent products and is functional over a wide temperature range.