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New Technology Lowers Salt, Fat Content Of Baked Goods

January 27, 2014: 12:00 AM EST
General Mills has filed for a patent that would protect a technology for shortening particle composition, also called shortening chips, that distribute sodium in “spikes”, thereby lowering sodium content and unhealthy fats in baked goods.  The company said the technology would answer the demand for healthier fat compositions: less saturated fat and trans fatty acids. The innovation distributes salt via the shortening chips (fat particles) in the dough unevenly with the effect of lowering overall salt content without losing the salty flavor. The chips “take the form of solid particles that can be conveniently handled, stored, and processed” on a commercial scale by food processors, according to the patent.
Nick Halter, "General Mills has idea for reducing sodium, fat in baked goods", St. Paul Business Journal, January 27, 2014, © American City Business Journals
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