General Mills files patent for dough shortening with markedly less trans, saturated fat

04/22/2014 | BakeryAndSnacks.com (France)

General Mills is seeking a patent for a dough shortening that uses non-tropical oils and hard stock fat as a replacement for trans fat. The product, which features less than 3% trans fat by weight and less than 61% saturated fat by weight, was developed using the interesterification process. Consumers have found baked goods made with the dough shortening "acceptable" despite its flat Solid Fat Content profile, General Mills said.

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BakeryAndSnacks.com (France)

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