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Bunge Specialty shortenings are formulated to solve specific product challenges.

Specialty Shortenings

Bunge Specialty shortenings are formulated to solve specific product challenges: from shortening designed for very cold doughs to shortenings processed for optimal crystal structure and plasticity at specific temperatures. Where ingredients become a valuable resource, we are there. Helping our customers better serve theirs.

Products

5010778

UltraBlends 219 Pie Shortening

Utilizing a unique enzymatic process, Bunge Oils brings you a new line of shortenings and oils. These products eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and the quality you and your customers demand.

237

UltraBlends 237 Phytobake Specialty Shortening

Utilizing a unique enzymatic process, Bunge Oils brings you a new line of shortenings and oils. These products eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and the quality you and your customers demand.

S.P.S.® NH Special Pastry Shortening

S.P.S.® NH is a non hydrogenated, plastic roll-in shortening with smooth uniform texture, suitable for hand rolling applications to automated dough lines. You'll get great results every time with S.P.S.® NH. Kosher.

200

NH Technology 200 Pie Shortening

A specially formulated pie shortening containing no hydrogenated fats. Designed for use in industrial pie processing. Zero Grams of Trans Fat per serving. Improves the nutritional profile of your foods.

204

NH Technology 204 Pie Shortening

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

208

NH Technology 208 Cookie Shortening

NH Technology produces Zero Trans Fat shortening solutions that removes "hydrogenation" from product labels. This technology utilizes non-hydrogenated palm and / or palm kernel.

212

NH Technology 212 Special Shortening

A specialty food fat, designed specifically for application where a sharp melting point is required. By design, processsed for use as an alternate for many lauric acid based fats in a variety of applications. Major uses are in candy bar and cookie fillers. Other applications include frozen and soft-serve desserts, filled milks, imitation sour cream, dip bases. 

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