Bunge Loders Croklaan has developed a clean-label, shea-based margarine for use in the industrial and artisanal bakery sectors.
According to Bunge Loders Croklaan, the non-hydrogenated shea margarine delivers high functionality, improving puff, colour, crispiness, and workability in bakery goods such as Danish pastries and croissants.
The shea-based margarine uses no preservatives or artificial colours, and is produced using a crystallization process which results in excellent plasticity and workability on production lines, lending an improved dough height and flakiness.
Renee Boerefijn, director of innovation for Bunge Loders Croklaan said: “Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavour, while consumers are demanding non-hydrogenated, sustainable alternatives to palm oils and GMO oils, as well as healthier products.
“Shea’s fat composition enables it to maintain stable solidity at room temperature making it an ideal candidate for margarine production without the formation of unwanted trans fats.
“Trans fat is a key problem in margarine that continues to evade most formulators. Our new shea margarine is completely trans-free, and in overall better-for-you product.
“The new shea margarine has a lower saturated fatty acid level compared to butter. This leads to improved sensory properties, with better mouthfeel and quicker flavour release, while awarding a more durable crispiness.
“Because of the superior performance, in certain formulations it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter.”
Bunge Loders Croklaan will showcase the new shea-based margarine at Food Ingredients Europe, Paris on 3-5 December 2019.