Baking & Snack - April 2006 - 56

service industry asking about trans fat
more frequently. "Consumers at the
grocery story also go to restaurants,"
she said. "They ask at the restaurant
about trans fat."

PALM'S PRESENT
PROMINENCE
Companies wanting to eliminate trans
fat right now can find an abundant supply of palm
oil, which
accounts

for about 28% of all global oil use. Cargill's Ms. Morehart said the use of palm
oil and other offshore oils continues to
grow in North America while hydrogenated oil loses ground.
Statistics from the US Census Bureau at the Department of Commerce back up her claim. US imports
of refined palm oil in 2005 added up
to 415,746.8 tonnes, up 53% from
271,159.4 tonnes in 2004 and more
than twice the 199,783.7 tonnes imported in 2003. The principal buyers of

Girl Scouts vs. Trans Fat
Little Brownie Bakers, a licensed baker of Girl Scout Cookies
based at Louisville, KY, transitioned two varieties of the popular
treats into the product line in 2006 that were free of trans fat:
Tagalongs and Lemon Coolers.
"We are actively engaged in scientific research to determine
the most viable long-term solution for reducing and/or
eliminating trans fat in our foods," said Little Brownie Bakers.
"The scientific and technological challenge is to achieve this
without unnecessarily increasing saturated fats and without
compromising the quality, taste or shelf life freshness of our Girl
Scout Cookies."
All other Girl Scout Cookie varieties contain trans fat.
Commenting on the trans-fat situation, the Girl Scouts of the
USA said, "It is important to remember that Girl Scout Cookies
are a snack food and are meant to be consumed in limited
quantities within the context of a balanced diet."

palm oil imports during the past several months have been cookie, cracker
and specialty bakers, according to the
Census Bureau.
Palm oil's cost is in line with that of
hydrogenated oils, according to Mr.
Kaizer. Palm oil can provide a crystal
structure, creaminess and smooth texture to baked foods without the presence of trans fat.
When Kraft developed new transfat-free varieties of Oreo cookies in
2004, it substituted palm oil and palm
kernel oil for most of the hydrogenated
soybean oil. In Europe, where hydrogenated shortenings were never commonly used, palm oils have long been
the choice of biscuit manufacturers.
Bakers need to be aware of one
drawback: Palm contains a higher percentage of saturated fat than other vegetable oils. While trans fat tends to raise
LDL "bad" cholesterol and lower HDL
"good" cholesterol, saturated fat raises
both LDL and HDL. Loders Croklaan
cited a report from Holland's Maastricht University that found replacing
1% trans fat has the same beneficial effect on the total-to-HDL ratio as replacing 7% saturates.

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