Low Saturates Bakery Margarine

This is food product concept that aims at reducing the saturated fat content in a bakery margarine by as much as 50% using a novel structuring approach. Formulation is achieved by combining a liquid vegetable oil with a surface -active food grade emulsifier and the product is intended for use in the manufacture of cakes and biscuits. This product provides the same quality performance as a standard bakery margarine used in the industrial production of cakes and biscuits and in addition is a healthier option. It is expected that this product will assist industrial cake and biscuit manufacturers to improve the health status of their products and achieve guidelines stipulated by the Food Standards Agency.