Ordinary shortenings are made using a complicated, energy intensive process involving crystallization of fat, mechanical working, gas incorporation, and tempering.As consumption of partially hydrogenated shortening wanes highly saturated palm fat shortenings are filling the void. This is understandable as palm fat shortenings are cheap, available, and perform adequately in a variety of industrial baking applications.
Reformulating baked products using palm fat shortening is also technically less painful and less time consuming than some of the other options available now.
Coasun’s shortening alternative technology is completely different than old and dated industrial shortening production methods.
CoasunSA is made using liquid vegetable oil or blends of oils and does not change the fatty acid composition of the raw oils in any way.
A gentle, physical emulsification process is used to micro-encapsulate vegetable oil in multi-lamelar vesicle wall. Coasun has learned how to preciesly control both wall thickness and particle size and thereby obtain a shortening paste with specific physical properties.
Oil soluble ingredients, such as anti-oxidants are easily encapsulated along with the oil.
(This article is a re-print of new content added today on the Coasun Technology page)
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