The company Bunge Loders Croklaan has developed a type of margarine based on shea, in the composition of which there are no preservatives or artificial colors. The non-hydrogenated product is recommended for the bakery and pastry sectors as it offers high workability, bringing improvements in texture, colour, flavour, workability and "crisp". Especially in the case of croissants, shea-based margarine it can be a very important ingredient.
Dough containing this type of shea fat is much more elastic and easier to work with. Produced through a crystallization process, margarine maintains its solid state at room temperature, being completely free of trans fats. It also has a lower level of saturated fatty acids compared to butter.
Renee Boerefijn, Chief Innovation Officer at Bunge Loders Croklaan, said: “Bakers and bakery companies are looking for plant-based margarine alternatives with superior functionality and good flavor, while consumers are demanding non-hydrogenated, sustainable alternatives to palm and GMO oils as healthier products".
Bunge Loders Croklaan is a Dutch company that produces high quality vegetable oils and fats. The new margarine was presented during the event Food Ingredients Europe, held in Paris between December 3-5, 2019.
