A canola field with superimposed UltraBlends logo.

UltraBlends Enzymatic products eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and the quality you and your customers demand.

UltraBlends Enzymatic products have a more consistent SFC Curve which creates less variability in the firmness of the dough, especially beneficial for machining processes.

UltraBlends Enzymatic Features and Benefits

The elimination of trans fat, lowered saturated fat, wide plasticity range and suitable year-round use make UltraBlends a great alternative to traditional hydrogenated shortenings and palm based products.

What is enzymatic interesterification?

Shortenings, margarines and oils are comprised of building blocks known as triglycerides. Triglycerides are either liquid or solid at room temperature. The enzymatic interesterification process, rearranges the fatty acids to provide structure and functionality at room temperature.

A more consistent SFC curve creates less variability in firmness of the dough, especially beneficial for machining processes.

Ability to eliminate trans fat and optimize saturated fat content while delivering a wider plasticity range.

Less processing and no harmful by-products create a more sustainable, green process.

In Bunge’s proprietary process, the oil blend flows through a fixed bed system to achieve optimal interesterification. This interesterification “cartridge” consists of an oil purification bed and an enzyme bed. The oil purification bed removes impurities from the oil blend so that the enzyme activity can be maintained at its highest performance. The enzyme bed allows for the enzymatic interesterification of the oil blend as the blend passes through the bed.

The product exiting the system has achieved the optimal interesterification specified by the Bunge product designer. By utilizing these fixed bed or “cartridge” systems, Bunge is able to maximize enzyme performance and product consistency. When the performance of a “cartridge” begins to de- crease, a replacement is brought on-line to maintain highest levels of consistency in finished products.

Label for Bunge UltraBlends 133 All Purpose Shortening

UltraBlends 133 All Purpose Shortening

A specially formulated plastic shortening. This product is higher in solids than Bunge Ultra EIE 129, thus it is a firmer All Purpose Shortening. It can be labeled “Interesterified Soybean Oil” if removing hydrogenation from the product label is desired.
Solid Fat Content % Range
@10°C 32–38
@21.1°C 23–30
@26.7°C 15–24
@33.3°C 9–16
@40°C 5–10
Drop Point (°F) 115–124

Ingredients: Interesterified soybean oil.

Label for Bunge UltraBlends 219 Pie Shortening

UltraBlends 219 Pie Shortening

A premium pie shortening that is designed to perform best when stored and used at 42–48 °F.
Solid Fat Content % Range
@10°C 22–34
@21.1°C 18–27
@26.7°C 10–18
@33.3°C 8–17
@40°C 6–15
Drop Point (°F) 125–133

Ingredients: Interesterified soybean oil and hydrogenated soybean oil.

Label for Bunge UltraBlends 368 Icing Shortening

UltraBlends 368 Icing Shortening

A specialty formulated plastic shortening for use in icings.
Solid Fat Content % Range
@10°C
@21.1°C
@26.7°C
@33.3°C
@40°C
Drop Point (°F) 123

Ingredients: Interesterified soybean oil, hydrogenated palm oil, with mono- and diglycerides and polysorbate 60 added. TBHQ and citric acid added to help protect flavor.

Label for Bunge UltraBlends 415 Donut Frying Shortening

UltraBlends 415 Donut Frying Shortening

A specially formulated plastic donut frying shortening made from domestically sourced soybean oil. As a return to a soy-based frying shortening, this product eliminates the characteristic odor associated with palm based products while achieving functionality above and beyond liquid donut frying oils. This non-hydrogenated frying shortening allows for good sugar adhesion and minimal waxy taste.
Solid Fat Content % Range
@10°C 32–38
@21.1°C 23–30
@26.7°C 15–24
@33.3°C 9–16
@40°C 5–10
Drop Point (°F) 115–124

Ingredients: Interesterified soybean oil.

Label for Bunge UltraBlends 587 Bakers Margarine

UltraBlends 587 Bakers Margarine

A specially formulated bakers margarine made from select vegetable oils to produce extended plasticity and flavor. As a reduced trans alternative, this product performs well in a wide variety of applications including cookies, fillings, toppings or rolls. Can also be used as a wash for pie crust, bread and pastries. Recommended shipping and storage not to exceed 75°F.
Typical Analysis (%)
Fat 80.2
Salt 3.0
Moisture 16.8

Ingredients: Interesterified soybean oil, water, salt, mono- and diglycerides. Colored with annatto/tumeric. Calcium disodium EDTA added as a preservative. Artificial butter flavor. Vitamin A palmitate added.