DuPont Nutrition & Health is ready to give industrial cakes a healthier profile with a new liquid margarine concept containing 60% less saturated fats than block cake margarine.

Developed for production on a standard margarine line, the liquid margarine secures the excellent whipping properties and ingredient distribution required for successful cake production.

Tests in the DuPont bakery centre reveal that the softness and texture of the final baked cake are even improved compared to recipes made with conventional block margarine.

The liquid margarine concept is made with Grindsted PS 209 Specialty Blend from the DuPont Danisco range. Simply added with the oil at the start of the margarine process, the blend performs the essential role of structurant, maintaining the liquid oil in a stable suspension. It is this that enables the move away from solid, saturated fats.

"The total fat content of the liquid margarine is identical to that of block margarine. The difference is that the liquid oils used contain around 60% less saturated fat, while the content of mono-unsaturated and poly-unsaturated fat is significantly higher. These unsaturated fats are associated with a healthier profile," says Chloé des Courtis, DuPont Nutrition & Health marketing specialist.

In addition to the health benefits for cake consumers, the liquid margarine concept brings considerable advantages in the bakery.

Unlike block margarine, which has to be unpacked and weighed prior to addition, the liquid alternative can be pumped directly into the cake batter mixer – saving time and handling.

Another viable possibility is to use liquid margarine as a carrier for additional emulsifiers and enzymes that optimise cake volume and fresh-keeping quality.

"For margarine manufacturers, this is an opportunity to develop new value-added products. Bakers will, in turn, benefit from automated dosing that will speed up their mixing process and reduce the margin for dosing error," des Courtis adds.