Liquid Fry Shortening is a newly formulated blend of soybean oils that will produce appetizing, excellent tasting fried foods whether deep fried or griddle fried. Liquid Fry Shortening can be purchased in a standard bottle-in-box (BNB) or a heavy-duty pail that can be repurposed for other uses in your kitchen. The antioxidants are a combination of a natural preservative, rosemary extract with ascorbic acid (vitamin C). An antifoam agent is also added for safety during deep-frying.
Vegetable Oil
Creamy Liquid Fry has the same vegetable oil formulation as Liquid Fry Shortening but can be purchased as a creamy, pourable liquid. It has a traditional white colour similar to that of animal fat-based shortenings.
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 labelling can declare “Vegetable Shortening” only.
Venus™ Superfine Canola oil is a highly refined vegetable oil produced by Canadian and USA oilseed refiners. Among the most common vegetable oils, it has the highest content of mono- and polyunsaturated fatty acids including alpha linolenic (ALA), an essential Omega-3 fatty acid. Venus Superfine Canola is a liquid oil that is suitable for salad dressings, wok frying and sautéing.
Venus™ Superfine Vegetable Oil is a highly refined, economical formulation of both soybean and canola oil. Combining the two offers the benefits of soybean oil for deep frying and canola oil for pan frying. An antifoam agent is added for safety in the kitchen.
Venus™ Superfine Non-GMO Canola is a non-GMO version of our Venus™ Superfine Canola but with the added benefit of no antioxidants or antifoam agents. It is a clean label, vegetable oil high in Omega-3 fatty acids. Its light flavour makes it ideal for use in salad dressings, wok frying and sautéing.
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.
Peanut Oil is a clean label, light tasting oil for salads, sautéing and deep-frying applications. It imparts a distinctive, nutty flavour to foods. The level of saturates is approximately 19%. Monounsaturates are 48%. Polyunsaturated fatty acids are 33% and are mostly linoleic Omega 6 acids. There is only a trace of Omega-3 acids.
Can Sun® Frying Oil is a blend of mid-oleic sunflower and canola oil that combines the best qualities of both oils. It can be used as a salad oil as well as a deep-frying oil. Antioxidants and antifoam agents are added to extend the frying life.
Proextra® Liquid Shortening combines the low saturated fat level of canola with the crystallizing ability of palm oil, enabling its use for both baking and deep-frying. It has a creamy white appearance similar to animal-based shortenings. Antioxidants and antifoam agents are added to improve frying life.