Trancendim: More taste, less fat

Looking for a way to remove partially hydrogenated oils from your formulations without increasing the saturated fat level? You need our award-winning Trancendim® emulsifier bakery solutions.

Trancendim removes partially hydrogenated oils from bakery applications without increasing saturated fat levels – providing an improved nutritional panel with no compromise on the eating experience that consumers demand.

How does this emulsifier work?

This solution provides excellent structure to healthy, unsaturated oils thanks to its outstanding binding capability and accelerated crystallization rates.

Simplified labels for emulsifiers

Trancendim also enables cleaner ingredient labels - namely the elimination of hydrogenation and palm oil from the declaration.

This product may be the solution that baked products need to become trans fat free.

Juror from IFT Innovation Award panel

Trancendim is a winner of the 2010 IFT Innovation Awards. This award was designed to honor outstanding innovation in products, ingredients, applications, instruments, equipment, technology and services. One juror from the panel of nine experts said: "Replacing the functionality of the trans fat in baked goods continues to be a challenge. This product may be the solution that baked products need to become trans fat free."

 

 

 

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