Bakery Shortening is a premium quality shortening based on refined, bleached and deodorized palm oil. It is produced in state of art manufacturing facility of the company at Horana in Srilanka. Untouched by hand, it is manufactured in most hygienic conditions.

For fat modification, interesterification is carried out and thus the product falls under the category of zero trans Emulsifier mono and diglycerides are added and this give our shortening excellent ability to blend other other ingredients at the user end.

The product has excellent oxidative stability and is good for use for one year from the time of packaging.

Most of the Bakery Shortening produced in southeast countries is produced via hydrogenated route.

Hydrogenated fats are high in trans fatty acids (TFA). Trans fatty Acids {TFA} are responsible for thickening of arteries and thus pose a major health hazard.

Because of strict Danish legislation maximum 2 % is allowed in food fats and the same is expected to be implemented by other countries in EU and other countries in due course. Compulsory trans labeling in required for food fats in USA from 2006.

Major USA food producers (McDonald, Frito-Lays, and Nabisco) are replacing Trans fats by low/zero TFA alternatives.
 

Harmful Effects of Trans Fatty Acids