CoasunSA made with the nutritious mid-oleic sunflower oil called NuSun® provides bakeries with a new option … a zero trans shortening that contains no tropical fats and is much lower in saturated fat that traditional all purpose shortenings.
CoasunSA made with NuSun® has a neutral taste and excellent functional properties for baking high quality products.
The charts below compare nutrition information of CoasunSA made with NuSun to ordinary vegetable shortening.
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NuSun® sunflower oil is stable without partial hydrogenation. It outshines other oils for commercial use by providing optimal healthy benefits, great taste, and superior performance, while remaining trans fat free.
NuSun® oil is the ‘new’ mid-oleic sunflower oil. It is lower in saturated fat (less than 10%) than linoleic sunflower oil and has higher oleic levels (55-75%) with the remainder being linoleic (15-35%).
In 1995, members of the National Sunflower Association made the commitment to change the fatty acid structure of sunflower oil to meet the future needs of the food industry. The needs were identified as “oil that had a pleasing taste, stability without needing partial hydrogenation and low saturated fat levels.” Sunflower had the natural genetic characteristics to make this change. The NSA initiative was supported by USDA plant breeders, the industry and sunflower growers. NuSun® sunflower oil became a reality.
A recently completed human NuSun® diet study showed that NuSun® has heart-healthy benefits of significantly reducing participants’ total and LDL cholesterol. An identical olive diet did not show similar improvements.