Shortening substitutes and novel strategies for na...

Alejandro G. Marangoni Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada Increasing public concerns over excessive saturated and trans fat intake from manufactured food products has lead to the search for alternative strategies to structure liquid oils into semisolid fats without addition of large amounts of unhealthy trans and saturated fats. Surfactant-like small molecules have been shown...

Butter, margarine, nutrition, and baking...

As a baking fat used as a shortening we believe butter has much to offer from nutritional and functional perspective. Baker’s margarine contain either high melting partially hydrogenated fats or palm oil, more correctly referred to as palm fat, to solidify margarine at room temperature. Unfortunately partially hydrogenated fats are loaded with artery clogging trans fats and palm oil is loaded with high levels...