In a 12-month test of buttercream frosting evaluating partially hydrogenated shortening against commonly used alternatives, high oleic soybean shortening outperformed palm-soy blends, conventional soybean, and high oleic canola shortenings. Of the frostings tested, high oleic soybean shortening produced the taste, texture, and spreadability most similar to the industry standard set by PHOs.

Learn more

Measured against PHO shortening, high oleic soybean shortening delivered:

  • The most similar viscosity for comparable spreading and piping functionality
  • The most similar specific gravity (0.8-0.95 g/ml) for a non-greasy mouthfeel 
  • Greater temperature working range, including spreadability in cooler temperatures

All the functionality
of PHO shortening

Prepared icings and frostings made with high oleic soybean shortening provide all the functionality consumers need to frost their cakes with ease.

  • Superior spreadability makes frosting easy for consumers, even if they are novices

For more experienced bakers, high oleic soybean shortening contributes to prepared frosting that:

  • is easy to pipe and holds its shape
  • does not set too quickly so consumers can easily add decorative toppings

With a neutral flavor profile and pure white color, prepared frostings made with high oleic soybean shortening consistently meet consumer expectations. High oleic soybean shortening also has emulsification properties similar to PHO shortenings, so prepared frosting color formulations remain consistent batch after batch, with no off-colors or striations.

  • Neutral flavor base complements flavored buttercream formulations 
  • Provides consistent color and appearance appealing to consumers

Benefits for
Prepackaged Baked Goods

Frostings and icings made with high oleic soybean shortening deliver the premium quality that shoppers expect across all bakery and sweet goods categories of grocery: canned frostings in the baking aisle, frosted shelf-stable snack cakes, refrigerated pastries, or frozen frosted cakes.

  • Longer shelf life
  • Holds colors very well in most popular colored frosting and icing formulations
  • Holds texture and mouthfeel when frozen

Consumers Want
Healthy indulgence

Close to 29% of consumers say they are increasingly eating better-for-you desserts.² Using high oleic soybean shortening in your icing and frosting formulations helps you meet rising consumer demand.

Switching to high oleic soybean shortening provides a healthier option:

  • 0 grams trans fat
  • Lower saturated fat
  • 3X the beneficial monounsaturated fatty acids (MUFAs) compared to conventional soybean oil

Switch to high oleic soybean shortening

to create icings and frostings that provide the functionality you need 
and the taste, texture, and mouthfeel your customers desire.

Request a sample

SOURCES: 1. Technomic, 2017 Flavor Consumer Trend Report 2. Technomic, 2017 Dessert Consumer Trend Report
+

Download White Paper