Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off white appearance, waxiness, narrow working temperature, and post hardening. Fortunately, recent innovations have led to enzyme interesterified (EIE) shortenings made from soybean and high-oleic soybean oils that provide a great look, feel, and functionality across many bakery applications.
