Coasun can be produced with a range of vegetable oils such as palm, canola, soy, and sunflower oil. Low linolenic and high oleic oils are also becoming very popular. Due to the adaptability of the technology, high quality Coasun shortening can be made from any blend of oils as desired by the manufacturer. Formulations can later be modified or adjusted and Coasun can be prepared using the same production set-up.
This flexibility to use any oil addresses the diverse needs of the food industry. For example, if lowering saturated fat content is a company’s objective, they may choose a multi-oil blend with this goal in mind. ‘Coasun Classic’ containing unsaturated vegetable oils, monoglyceride and water would be an excellent option as a shortening replacement, and could achieve the most dramatic reduction in saturated fat
By physically structuring oil mixtures and forming a semi-solid paste, much of the functionality associated with trans and saturated fats can be maintained, while improving nutritional profiles. Nutraceutical products can also be manufactured by adding oil soluble adjuncts, such as vitamin E and phytosterols, to the oil phase. The health benefits of the shortening reflect the type of oil used and cleaner labels for baked products can be achieved with Coasun formulations. Customers have also noted an average of a 10 % to 15 % reduction in caloric content in their products produced with Coasun shortening alternative.