Shea-based Shortening Reduces Saturated Fats

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IOI Loders Croklaan Europe launches Presdough 270 SB, the next-generation shea-based palm oil alternative, for excellence in bakery products. This non-hydrogenated shortening can lower saturated fats in dough products by up to 40% and total fat by up to 20%, while retaining desired flavor and texture and creating extra volume in puff pastry.

Presdough 270 SB is highly suitable for laminated dough products and has the unique property of creating extra “puff” and a crispier crust, while the shea contributes to a golden brown color. All qualities especially desired in baked products such as croissants, Danish and puff pastries.
Presdough 270 SB has been designated a finalist for the Fi Europe Innovation Awards 2017 (Reduction & Reformulation category). The company will highlight this innovative shortening at Fi Europe 2017, Hall 8, Booth #J27.

New product launches of bread, pastries, and sweet goods with “low fat” claims have been growing with an average of 15.5% annually since 2012, according to Innova Market Insights. Innova also reports 23.5% annual growth (CAGR 2012-2016) of new product launches featuring palm oil.
Yet a growing number of bakeries and baked goods manufacturers in Europe are seeking alternatives to palm oil. These alternative vegetable fat blends for puff pastry are based on shea stearin, coconut and cocoa butter, which are costly hardstocks.

“When our R&D team developed Presdough 270 SB, the goal was to exceed palm oil’s unique functional and sensory characteristics, and reduce saturated fats,” explains Renee Boerefijn, Director of Innovation at IOI Loders Croklaan. “Presdough gives an excellent eating experience, with respect to flavor, texture, crunch, appearance (including browning and volume), and mouthfeel. It outperforms existing alternatives in terms of functionality and nutrition and is very cost efficient”.

Visit us at Fi Europe, 2017 Frankfurt, Hall 8, Booth #J27