Wednesday, 28 June 2017

 

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SweetPro(TM) is Corbion's newest line of emulsifiers, which helps bakers eliminate partially hydrogenated oils (PHOs) and reduce saturated fat in sweet baked goods, according to the specialist.

SweetPro(TM) also gives manufacturers a solution that helps protect the consistency, improves the tolerance and increases the storage stability in their finished products, helping boost their business by maintaining product quality, Corbion explains. Products in the new portfolio include SweetPro(TM) S100 in bulk liquid form, SweetPro(TM) V100 in paste form and SweetPro(TM) P100 in powder form.

"We understand the challenges manufacturers are faced with when developing high-quality sweet baked goods," says Jim Robertson, senior product manager emulsifiers. "To help address those challenges, our team of experts used their knowledge and expertise within the industry to develop SweetPro(TM), which gives manufacturers the confidence that consumers are getting the delicious treats they crave."

Robertson adds: "In a marketplace that offers a variety of options for indulgent eating, SweetPro(TM) gives manufacturers a competitive edge. Our SweetPro(TM) line of emulsifiers helps take the pressure off of manufacturers so they can deliver sweet goods that taste their very best, any time, any place." 

Related articles:

Corbion Completes Transition to Non-PHOs 

Corbion invests in Illinois plant to offer emulsifiers for sweet goods

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