New icing shortening for 25% less sat fat

By Helen Glaberson

- Last updated on GMT

Related tags Butter Nutrition Fatty acid

A new non-hydrogenated icing shortening product for bakery goods contains 25 per cent less saturated fat than high palm content alternatives, claims manufacturer Richardson Oilseed Limited.

Formulated for creaminess, high-aeration, high-volume and colour retention,​Ice-It​can be used in butter cream, ready-to-use icings, cakes, fillings and rosette decorations, said the Canadian-based Ingredients supplier.

By using canola oil as one of the main ingredients, the company was able to lower the saturated fat content and also preserve the taste and functionality of the product, said John Haen, vice president of Richardson Nutrition.

Initial high cost

Sharon Jones, marketing director for Richardson Nutrition told that non-hydrogenated and reduced saturated fat functional products tend to be more expensive compared to traditional products.

“However, many of our products have advantages, such as consistency and functionality, that can contribute to cost savings for our customer's in their processes and at times additional shelf life can be achieved,”​ she said.

Other benefits of the new Ice-It product include a reduced mixing time compared to high saturated fat palm equivalents. The product also functions over a wide temperature range, according to the company.

Investing in growing demand

Richardson said there is increased global demand for healthier, non-hydrogenated oils, margarines and shortenings that allow food products to meet trans-fat regulations.

The hike in demand led the company to invest $15m to upgrade its canola oil processing facility plant in Alberta, Canada, said Jones. The developments should be completed by March next year.

Richardson Oilseed is a subsidiary of Richardson International Limited which claims to be Canada’s largest, privately owned agribusiness.

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