Transition

Transition® Soy Shortening is an all-vegetable shortening made from soybean oil specifically useful for baking applications. It is solid at room temperature and will blend with flour for making pie shells and other baked goods. This is a clean label product so labeling can declare “Vegetable Shortening” only.

Transition® Sunflower Oil is formulated with mid-oleic cultivars to raise the monounsaturated fatty acid levels to those seen in olive and canola oil. It’s high smoke point allows it to be used as a deep-frying medium and it imparts a light, neutral taste to cooked foods. Antioxidants and antifoam agents are added to extend shelf life. Sunflower oil by nature offers a non-GMO alternative to soybean and canola oil as there are no commercially grown GMO equivalents of sunflowers.

Transition® Palm Shortening is a clean label vegetable oil bakery shortening manufactured from palm oil and fractions of palm oil. Palm Oil contains a level of saturated fat similar to animal fats, so it crystallizes readily at room temperature to a solid shortening. This votated shortening creams easily with baking ingredients making it suitable for the use in cookies, cakes, fillings and dairy substitutes. Transition Palm Shortening also works effectively in deep-frying applications.