CoasunSA – Heat stable over wide temp. range...

Does your bakery fluctuate in temperature with the seasons?   Must you account for temperature fluctuations by adjusting your recipe? CoasunSH can help.  Coasun’s shortening alternative maintains the same consistency through a wide temperature range.  It is virtually the same consistency from 5 deg. Celsius through 65deg. Celsius. Ordinary shortening made with trans fat or palm oil can’t match CoasunSH’s...

WHO recommends LESS sat. fat....

The World Health Organization (WHO) provides and excellent summary that link lifestyle factors to risk of developing cardiovascular disease (CVD).  Their summary is presented in the following table and can be found at http://www.who.int/nutrition/topics/5_population_nutrient/en/index12.html.polysaccharides.     Evidence Decreased risk No relationship Increased risk Convincing Regular physical activity Linoleic...

CoasunSA … its pumpable and easy to handle....

Coasun’s shortening alternative simplifies material handling in industrial scale bakeries.  The material can be pumped directly from a CoaMax production system or from holding tanks using commonly available transfer equipment.  CoasunSH retains virtually the same viscosity and functional properties within a wide temperature range.  No special heating or heat tracing is needed.  If you currently used shortening ...

Ireland exposes substitution of trans with sats...

We are pleased to see that the Food Safety Authority of Ireland recognizes the danger to its people from the rampant substitution of trans fats with saturated fats. The findings of the FSAI certainly support the World Health Organization recommendations that saturated fat consumption must be limited. Virtually all zero trans shortenings using very high levels of highly saturated palm fat to provide performance. Coasun...

Turn-key shortening system coming soon...

Coasun Inc. expects to announce an important commercial relationship with the world’s leading manufacturer and supplier of industrial processing equipment for the food industry. The supplier will deliver and maintain Coasun’s revolutionary CoaMaxsystem for industrial scale production of a healthy shortening alternative targeted toward industrial scale bakeries. The system is designed to meet the following...

New shortening technology...

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...