en
Use emulsified shortenings for Cakes, Icings, Bread and Yeast Raised Doughs.

Emulsified Shortenings

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.

Products

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.

333

NH 333 Tortilla Shortening

A Non-Hydrogenated shortening with an emulsifier added for making Tortillas.

Need more information?

Please use our contact form to submit questions or comments about Bunge North America and our products and services.

Thank you for contacting us.

We will review your request and, if needed, provide a response within a few business days.