61 Trans reduction/elimination in baked products.

Willie Loh.

Zero trans solid shortenings have been developed through a combination of processing and genetic technologies. Using hydrogenation, interesterification and advanced plant breeding, all purpose shortenings were developed which closely mimic melting characteristics of conventional shortenings. Sensory and textural analyses of baked products made with zero trans and conventional shortenings will be compared. Results will be correlated to chemical and physical measurements of both oil and food functionality.