As a population we are eating too many saturated fats and consuming too much energy.
Certain baked products are high in trans fat and/or saturated fats and energy dense.
Functional all-purpose shortenings such a Coasun’s shortening substitute have significantly less fat than traditional shortenings used by industry.
According to the Food Standards Agency,
Reducing our intakes of saturated fat is a major challenge but would have clear important health benefits
Coasun’s shortening alternative has a fatty acid composition similar to the liquid vegetable oil from which it was made. So if a nutritious liquid oil such as canola oil, soybean oil, or sunflower oil is used the fatty acid profile of Coasun’ s shortening alternative is very similar to the vegetable oil. A small amount of monoglyceride is used to structure the liquid oil but this adds only a small amount of fat.
The Food Standards Agency will be working in partnership with industry to reduce saturated fat intake by people in the United Kingdom. More information can be found at: http://www.food.gov.uk/healthiereating/satfatenergy/
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