Shortening is used in a wide range of products: baked goods, confectionery, chocolate and dairy applications, and more. Such a wide range creates many challenges for shortening producers, as each application area places its own specific demands on functionality.
By blending various fats and emulsifiers, shortening can, however, address these challenges and deliver optimal performance for each end application.
Step up from commodity fat to high-ratio shortenings
At Palsgaard, we help oil and fat producers move from plain commodity fat to high-ratio shortenings (fat blends where fats are used as a carrier for the emulsifier). With high-ratio shortenings, you can achieve the desired functionality, making it convenient and efficient for the end user.