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Food Science and Nutrition Alumni

PalmFruit as an Acceptable Shortening in Brownies

by Hilary Knelleken and Ashley Edwards

Hilary Knelleken and Ashley Edwards

The growing need for products containing lower to no trans fat has led to the development of several products that meet such needs.  PalmFruit shortening, which contains no trans fat, was developed by Ciranda to replace hydrogenated shortenings with very similar functionality for cakes, frosting, cookies, etc.  The effectiveness of these products has not been extensively tested.  This led us to test the acceptability of PalmFruit as a shortening replacement in a brownie recipe. 

Based on a combination of objective and sensory testing, it was concluded that PalmFruit was an acceptable replacement for shortening in baked goods and did not compromise quality to produce a healthier product.

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