Commercial pastry shortenings are usually produced from hydrogenated fats. Partial hydrogenation produces trans fatty acid which may cause the LDL (bad cholesterol) to increase. In order to overcome this problem, palm-based pastry shortening formulations without hydrogenation have been developed.

Objectives: 

• Reformulate a commercial trans fatty acid containing pastry shortening with non-hydrogenated palm-based formulation
• Evaluate the physical properties of the shortening
• Evaluate the baking performance

Main Research: Dr Miskandar Mat Sahri