Potato Par Frying Gets A Cleaner Label With Trancendim

March 22, 2011

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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