Coasun is a zero trans, low-saturate, oil-in-water structured emulsion that functions as a baking margarine. It is made with liquid oil, water and a common emulsifier. It is white in appearance, odorless, tasteless, and creamy in texture. Coasun is highly stable under heating, and has a working range of 0 to 55 ˚C. It can tolerate temperatures of 50 ˚C for extended periods of time (days), no refrigeration required. The material is also pumpable, an advantageous characteristic that improves material handling.
The price of Coasun is competitive with commercially available shortening on the market. Since the emulsion contains 35-40 % water, oil usage can be “stretched” 35-40 %, cost is lowered and less total fat is needed to produce a product of equal quality. Moreover, its manufacture does not rely on crystallization: no crystallizers are required.
Coasun can be made without the use of hydrogenated oils, animal fats or palm oil, thus allowing for the manufacture of healthier food products for consumers.