Potato Par Frying Gets A Cleaner Label With Trancendim
Caravan Ingredients introduces a new application under the Trancendim® line of high diglycerides, Trancendim® oil for potato frying. Using Trancendim® in potato par frying can decrease saturated fatty acids while providing the necessary structure to prevent freezer clumping and crumbing. Additionally, using Trancendim® has no impact on finished product sensory attributes. Consumers will get a healthier product, without having to sacrifice on the taste they are accustomed to.
Consumers are looking for healthier foods and want to see a cleaner label on the products they consume. Oils using Trancendim® for potato par frying produce a product with zero grams trans fat that also allows for a cleaner label by removing palm oil and hydrogenation.
To learn more about Trancendim® oil for potato par frying, please contact us through our product information request form.
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