USA – Bunge Loders Croklaan, a leading global producer of sustainable premium quality vegetable oils and fats, has launched its new, next-generation, liquid margarine: Delica Pro Gold.
According to FoodingredientsFirst, the plant-based, clean-label margarine for artisanal and industrial bakeries will be featured for the first time at IBA in Munich, later this month.
Delica Pro Gold is a liquid, non-hydrogenated margarine without E-numbers and contains no artificial colors or flavors.
Delica Pro Gold is low in saturated fatty acids and high in functionality.
The formulation is based on a precisely balanced blend of plant-based oils, including a mix of virgin oils of wheat germ, corn, and linseed. Delica Pro Gold has an outstanding nutritional profile with a 3:1 ratio of omega-6 to omega-3 fatty acids and is a natural source of vitamin E.
This innovative fat formula has exceptional functionality, according to Bunge Loders Croklaan.
“The real challenge was to create a liquid margarine without emulsifiers,” explained Bernd Brinkmann, Innovation Director EMEA of Bunge Loders Croklaan.
“We overcame this challenge by adapting the formulation with a virgin oil mixture with high emulsifying properties combined with a new production process.”
Moreover, the emulsion grants a calorie reduction of 20 percent in a 1:1 replacement of conventional oils and fats, tapping into the health trend of lowering calorie intake.
The virgin oil content adds natural color to the baked product, without the need for additives.
Consumers perceive this golden color as an indication of a product that is less processed, more natural and wholesome.
Delica Pro Gold helps to increase a product’s volume and gives a homogeneous structure by improved aeration.
This makes the structure of pound cakes, muffins and sponge cakes fluffier and lighter, according to the company.
“Our technical experts work together with our customers to ensure that Delica Pro Gold yields the best results across all baking parameters and conditions to bring a sensational sensory experience,” added Brinkmann.
“As a result, it is ideal for both artisanal and industrial bakeries.”
