Food solutions provider Cargill showcased some of the newest additions to its ingredient solutions portfolio at the recent Expo West event in Anaheim, CA.
PalmAgility 600 series compound coating fats are a new line of specialty fats designed for a variety of applications, including fillings, drizzling, enrobing, and bottoming for bakery, snacks, and confectionery products. Key benefits of the range include its heightened heat stability and its ability to delay fat bloom development, extending product shelf life and resulting in a more pleasing visual appearance. Fat bloom refers to the appearance of whitish streaks or coatings on the surface and potentially throughout the chocolate. This appears during the shelf life and is unappealing to consumers.) Initially, the line will include five products, differentiated by the final texture or mouthfeel they impart, ranging from a firm, hard bite similar to chocolate to a softer mouthfeel experience. The line is reported suited for use in compound coatings applied to donuts, cookies, snack cakes, and snack/nutrition bars.