Baking & Snack - April 2006 - 61

Trans Fat
Concern by Age

already have proven their worth in reducing trans fat:
*Enzymatic interesterification is a
bio-based innovation that employs an
enzyme, Lipozyme TL IM, for example,
as an alternative to conventional partial
hydrogenation techniques that produce
large amounts of trans fats. In 2005, Denmark-based Novozymes North America,
Franklinton, NC, and its partner, Archer
Daniels Midland Co., Decatur, IL, won a
Presidential Green Chemistry Challenge
Award for this advancement. ADM's
NovaLipid portfolio, designed to reduce
trans fat in products, includes naturally
stable oils, tropical fats and oils, blended
oils and enzyme-interesterified shortenings and margarines.
*The EsSence shortening product
line allows the use of liquid oils from
any source to make baked foods without trans fat. Sweden-based AarhusKarlshamn USA, Port Newark, NJ, offers EsSence and reported sales of new
trans-free products doubled in 2005.
The company has applied for patents
for four different types of products.
*Danisco, New Century, KS, promotes
use of its patented Grinsted emulsifier
system in creating trans-fat-free prod-

The older consumers get, the more they are
concerned about the trans-fat content of their
diets, according to Information Resources,
Inc., a consumer research firm based at
Chicago, IL. It recently reported the percentage
of consumers who are "very/somewhat
concerned" about trans fatty acids by age as:

Ages 21 to 45 61%
Ages 50 to 64 77%
Ages 65 plus 82%
ucts such as tortillas and pie crusts. Also,
the company's Benefat line blends shortand long-chain triglycerides to replace
conventional fats and oils. It is completely free of trans fats and contributes 5 Cal
per g rather than fat's 9 Cal per g. The
long-chain triglycerides consist predominantly of stearic acid derived from fully
hardened vegetable oils. Unlike other
saturated fats, stearic acid has a neutral
effect on blood cholesterol.

MORE LOW-LINOLENIC SOY
Reducing or eliminating the need for
partial hydrogenation is the main benefit of new low-linolenic soybeans on the
market. Linolenic acid is subject to rapid
oxidation when exposed to air - a problem that leads to off-odors and -tastes.
The new soybeans contain about
3% linolenic acid compared with 7 or 8%
in traditional soybeans. By lowering the

amount of linolenic acid native to the oil,
science has reduced or eliminated the
need for partial hydrogenation of soybean oil for purposes of stabilization.
The soybean industry has emphasized
increasing supply of the new soybeans.
The Kellogg Company, Battle Creek,
MI, is waiting. Kellogg announced it expected to introduce crackers and snacks
made with the low-linolenic soybean
oil this year. And depending on supply
of the oil, Kellogg may introduce frozen
products by the end of the year.
Kellogg is working with both Monsanto, St. Louis, MO, which offers a
low-linolenic soybean called Vistive,
and Bunge/DuPont Biotech Alliance,
Des Moines, IA, which produces Nutrium low-linolenic soybean oil.
Monsanto expects Vistive soybeans
will be grown on nearly 500,000 acres
this season. The Bunge/DuPont alliance
has said it will expand plantings for its
low-linolenic soybean to include an estimated 200,000 acres in 2006 and another
estimated 550,000 acres in 2007.
For the 2006 growing season, ADM
will contract with growers for up to
40,000 acres of Vistive soybean production. ADM plans to process the

nhance your products by adding flavorings, oils or glazes...

with a Fedco® Spin Disk Applicator

The SPIN DISK APPLICATOR provides
100% uniform liquid coating to products
such as crackers, croissants, Danish, pizza
crusts and more.

call
'PeerIess Foror visitmoreourinformation
website at
THE P E E R L E S S G R O U P

1.800.999.3327
www.thepeerlessgroup.us

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