Bunge emulsified shortenings are formulated with a unique emulsifying system that holds oil, shortening and water together to produce a moister product for a longer period of time. Use emulsified shortenings for cakes, icings, bread and yeast-raised doughs. Where ingredients become a valuable resource, we are there - helping our customers better serve theirs.
NH 300 Cake and Icing Shortening
Specialty blend of palm and soybean oils for cakes and icings No Hydrogenation
Ultra 368 Icing Shortening
Recommended for use in applications where a removal of trans fatty acid is desirable
NH 301 Cake and Icing Shortening
Specialty blend of palm and soybean oils for cakes and icings, no hydrogenation
NH 308 Cake Shortening
Specialty blend of palm and soybean oils for cakes, suitable for use in icing and creams fillers, no hydrogenation, stabilized with TBHQ
NH 312 Cake Shortening
Specialty blend of palm and soybean oils for cakes and some cake mixes. Unique emulsification creates a moister cake with good freeze/thaw stability.
NH 316 Icing Shortening
Specialty blend of palm, soybean and palm kernel oils for specialty icing applications. For bright white icings that will remain workable over wider time and temperature ranges. Stabilized with TBHQ to help protect flavor.
NH 336 Pastry Shortening
Specialty blend of palm and soybean oils for Danish and sweet doughs. Emulsification designed for improved crumb softening.
NH 333 Tortilla Shortening
A Non-Hydrogenated shortening with an emulsifier added for making Tortillas.
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