BLC introduces shea-based margarine

Bunge Loders Croklaan (BLC) has introduced its novel, 100% sustainable shea-based margarine, ideal for enhancing puff, crispiness and colour in baked items such as croissants and Danish pastries.

The non-hydrogenated, clean-label margarine has no added colouring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value.

It is produced using a unique crystallisation process which results in perfect plasticity and excellent workability on production lines, lending an improved dough height and flakiness.

“Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavour, while consumers are demanding non-hydrogenated, sustainable alternatives to palm oils and GMO oils, as well as healthier products,” said Renee Boerefijn, director of innovation for Bunge Loders Croklaan.

“Shea’s fat composition enables it to maintain stable solidity at room temperature making it an ideal candidate for margarine production without the formation of unwanted trans fats. Trans fat is a key problem in margarine that continues to evade most formulators. Our new shea margarine is completely trans-free, and an overall better-for-you product.

“The new shea margarine has a lower saturated fatty acid level compared to butter. This leads to improved sensory properties, with better mouthfeel and quicker flavour release, while awarding a more durable crispiness. Because of the superior performance, in certain formulations it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter,” Boerefijn added.

BLC will introduce the new product at this year’s Fi Europe show in Paris, 3-5 December, 2019, booth #6E60.

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