Many of the attributes consumers love about bakery—tender pie crusts, soft tortillas, and smooth icings—are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off-white appearance, waxiness, narrow working temperature, and post hardening. Fortunately, recent innovations are creating new shortenings that utilize naturally derived enzymes to provide the tastes and textures consumers love alongside the production efficiency bakers need. These premium shortenings made from soybean and high-oleic soybean oils are called enzyme interesterified (EIE) shortenings, and they provide a great look, feel, and functionality across many bakery applications.

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