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30 Sep 2013 - 10:00

DuPont Nutrition & Health Introduces Liquid Margarine Concept for Healthier Cakes

DuPont Nutrition & Health is ready to give industrial cakes a healthier profile with a new liquid margarine concept containing 60 percent less saturated fats than block cake margarine.

Developed for production on a standard margarine line, the liquid margarine secures the excellent whipping properties and ingredient distribution required for successful cake production.

Tests in the DuPont bakery centre reveal that the softness and texture of the final baked cake are even improved compared to recipes made with conventional block margarine.

Stable suspension of healthier fats
The liquid margarine concept is made with GRINDSTED® PS 209 Specialty Blend from the DuPont™ Danisco® range. Simply added with the oil at the start of the margarine process, the blend performs the essential role of structurant, maintaining the liquid oil in a stable suspension. It is this that enables the move away from solid, saturated fats.

“The total fat content of the liquid margarine is identical to that of block margarine. The difference is that the liquid oils used contain around 60% less saturated fat, while the content of mono-unsaturated and poly-unsaturated fat is significantly higher. These unsaturated fats are associated with a healthier profile,” says Chloé des Courtis, DuPont Nutrition & Health marketing specialist.

Easier handling in the bakery
In addition to the health benefits for cake consumers, the liquid margarine concept brings considerable advantages in the bakery.

Unlike block margarine, which has to be unpacked and weighed prior to addition, the liquid alternative can be pumped directly into the cake batter mixer – saving time and handling.

A carrier for other ingredients
Another viable possibility is to use liquid margarine as a carrier for additional emulsifiers and enzymes that optimize cake volume and fresh-keeping quality.

“For margarine manufacturers, this is an opportunity to develop new value-added products. Bakers will, in turn, benefit from automated dosing that will speed up their mixing process and reduce the margin for dosing error,” says Chloé des Courtis

DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com.

DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food.  Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace.

DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802.  The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.  For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.

The DuPont Oval Logo, DuPont™, The miracles of science™ and  Danisco ® are registered trademarks or trademarks of DuPont or its affiliates.

Richard Donovan
Richard Donovan
Communications Manager
+33 (0) 6 71 58 98 54
Paris, France