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Substitute for shortening

Substitute for shortening...

Consumers are concerned about saturated fats … and rightly so. Approximately 20+ years ago we were warned to avoid saturated fats, particularly animal fats.  Consequently hydrogenated vegetable oils became the favored fat among consumers.  Little was known at this time however about the negative health impact of consuming products containing trans fats. Since public awareness has led to new labeling regulations...
Ingredient interactions – Presentation by Coasun’s Brittany Huschka

Ingredient interactions – Presentation by Co...

Research conducted by Brittany Huschka of Coasun Inc. and  sponsored by the Ontario Cereal Industry Research Council was presented on August 17, 2009.  The attached file contains information and data on the topic of structured monoglyceride-stabilized oil in water emulsion interactions with flour.  Please click this link. 2009-08-17 Ingredient Interactions by Brittany Huschka Sphere: Related Content