Powdered shortenings can be available in soybean, canola, coconut, or sunflower oils in the 71%-75% fat range.  These spray dried powders are used in pancake, biscuit, cake, cookie, and muffin mixes, gravies, soups, sauces and breading.  Powdered butterfats contain dairy solids and can be used in soups, sauces, dressings, gravies, frozen desserts, and cheesecakes.  Advantages of using powdered vegetable shortenings and butterfats include easier ingredient handling, more accurate ingredient measuring, better fat distribution in the mix, and generally improved finished baked products.  Application formulas are available upon request.

 

PRODUCT NAME

% PROTEIN

% FAT

FAT TYPE

APPLICATION INFORMATION

         

Centennial I

5.5

75

Soy

Canola

Lactose carrier with no emulsifiers.  Protein level is higher for better emulsion.
         

Centennial II

3.5

73

Soy

Canola

  Sunflower*

Corn syrup solids carrier.  Lower protein level.  Cost effective powdered shortening.
         

Centennial IV

6.0

73

Soy

Skim milk solids and sugar.  Used in pancake mixes.
         

Centennial IX

0.0

75

Soy

Canola

Coconut

  Sunflower*

Contains no protein and no lactose.  No browning under high heat conditions.  Used in retorted soups and sauces.  Most effective whitening at pH less than 5.0
         

Centennial 73-Coconut IP

3.0

73

Coconut Oil

 

Cream or milk alternative, snack food coating
         
*Please call for availability of sunflower oil-based products.