Vegetables oils partly hydrogenated

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when scientists highlighted a link between trans fat consumption and heart disease. in the meantime, food science has overcome the trans fat challenge. today, the focus has shifted to eliminating their substitute – saturated fats. from a technical perspective, removing trans-containing partially hydrogenated

is added to optimise fat crystallisation and secure the margarine whipping properties that give cakes such as pound cakes the right volume and crumb structure. alternative opportunities saturated fats, with their high solid fat content, are unavoidable to obtain a similar hardness to partially hydrogenated...

https://www.food.dupont.com/bakery/your-challenges-our-expertise/cake/fitter-fats-whip-up-a-cake-margarine.html

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