DuPont has formulated a liquid margarine with about 60% less saturated fat ahead of European regulation on nutrition labeling. The product, whose overall fat content is equal to that of regular margarine, will be used to reduce the saturated fat content in cakes from 35% to 15%. DuPont used a blend of mono- and triglycerides to structure the margarine's fat phase, enabling it to maintain a stable suspension.

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