Corbion launches emulsifiers to reduce PHOs and saturated fat in sweet baked goods

By Douglas Yu contact

- Last updated on GMT

Corbion's new emulsifiers can be used cakes, muffins, cupcakes, pound cakes and boxed caked mixes. Pic: Corbion
Corbion's new emulsifiers can be used cakes, muffins, cupcakes, pound cakes and boxed caked mixes. Pic: Corbion

Related tags: Sweet baked goods, Baking, Trans fat

Corbion has developed a new line of emulsifiers, named SweetPro, to help bakers eliminate partially hydrogenated oils and reduce saturated fat in their sweet baked goods.

The SweetPro line comprises SweetPro S100 in bulk liquid form; SweetPro V100 in paste form; and SweetPro P100 in powder form.

The ingredient development firm said the emulsifiers can be used in a variety of products, including cakes, muffins, cupcakes, pound cakes and boxed caked mixes.

“Part of the challenge of developing sweet baked goods is being able to ensure their quality for consumers at any time and any place,”​ Corbion’s senior product manager, Jim Robertson, told BakeryandSnacks.

“Corbion utilizes its expertise in both emulsifiers as well as the bakery industry as a whole - combining the art of baking with science - to deliver solutions that provide the functionality needed for each individual sweet goods application,”​ he said.

While consumers are increasingly demanding sugar-reduced products, Robertson said people are still looking for “indulgent treats that not only makes the experience worth it, but gives them the sweet satisfaction they crave.”

Related topics: Ingredients, Cakes & Pastries

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