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Cargill researchers reduce saturated fat in shortenings

from Food Business News

Cargill scientists showed how starches, vegetable waxes and emulsions may be used to reduce saturated fat by up to 40 percent in shortenings during the annual meeting of the American Oil Chemists' Society held May 1-4 in Salt Lake City. The scientists gained an understanding of how fat behaves at a molecular level and analyzed its structure at each stage of the production process, from mixing to the end of a product's shelf life. more

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