University of Alberta

Bunge Oils, Inc.

Frank R Kincs

Suresh S Narine

Kerry Lyn Humphrey

Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.

Growing community of inventors

Bourbonnais, IL, United States of America

Frank R Kincs