The Coasun process for producing low saturated fat, trans free shortening for bakeries is robust and
flexible.
No sophisticated crystallization equipment or pin-workers are necessary.
Switching between vegetable oils is as easy and pushing a switch. One moment you can be producing CoasunSA made
with sunflower oil, the next moment canola oil, and after that perhaps a low linolenic soybean oil.
The choice is yours. Use any oil or blend of oils that suit your market, nutritional targets, or raw material
sourcing strategies and cost considerations.
Solid fats, if desirable can also be blended into the process.
Because the Coasun process in an oil encapsulation technique, any oil soluble micro-nutrient or compound with nutraceutical
properties can be incorporated in the oil.
Flexibility to produce with any oil or oil blend and the possibility to include functional adjuncts offers the
potential to open new dynamic markets for your products with a low investment in equipment.
Switch to CoasunSA for the ultimate in flexibility and control!
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