Baking & Snack - November 2007 - 69

cottonseed oil could be a study in
American food history," said Robert
Reeves, president of the Institute of
Shortening and Edible Oils, Washington, DC. "This tried-and-true vegetable
oil has played an integral role in food
production for more than 150 years,
pioneering the US edible oils industry
and transcending many food trends."
The National Cottonseed Products
Association (NCPA) launched an educational marketing campaign this year
to show how the oil may meet the
needs of food processors, food service
operators and restaurateurs.
"As consumer demand for transfree food increases, food processors
and restaurants are scrambling to
reformulate their recipes," said Ben
Morgan, executive vice-president of
NCPA. "The time is right to reintroduce cottonseed oil, while providing
the food industry with as much information as possible."

CLOSING IN ON 1 BILLION LB
Low-linolenic soybean oil is close to
hitting the billion-pound mark, too,
according to Qualisoy, a collaborative
effort within the soybean industry to
foster development and availability of
healthier soybeans and soy oil. An expected 800 million lb of low-linolenic
soybean oil was to be available in 2007
with the amount rising to 1.3 billion
lb in 2008.
Qualisoy lists the following companies as suppliers of low-linolenic
soybean oil: Archer Daniels Midland

ᮡ Cottonseed oil has
a history of use in
fried snacks.

72 / BAKING & SNACK / November 2007

Co., Decatur, IL; Asoyia, LLC, Winfield, IA; Bunge; Cargill, Minneapolis,
MN; CHS, St. Paul, MN; and Zeeland Farm Services, Inc.,
Zeeland, MI.
Qualisoy has other
goals for soybean oil.
Besides a maximum
of 3% linolenic acid,
which reduces the need
for partial hydrogenation that
creates trans fat, it hopes soybeans
in the future may have a maximum of
7% saturated fat content and a minimum of 50% oleic acid.

PALM OIL IN BLENDS
Palm oil has no trans fat and can
work as a one-to-one replacement for
partially hydrogenated oils in baked
foods. However, palm oil is about 50%
saturated fats. Many oil blends still
include palm oil because of its functional benefits in baked foods.
"Palm oil and its fractions continue
to be key components for reduced
trans and reduced saturated fats,"
Mr. Wilson of AarhusKarlshamn
said. "They deliver functional solid
fat without hydrogenation and can
be blended with other liquid oils to
deliver lower levels of saturated fat.
"Palm-based shortenings are highly
versatile and are perfectly suited for
bakery applications," he continued.
AarhusKarlshamn recently added to
its EsSence line of bakery shortenings.
Based on a blend of a liquid oil choice
and a proprietary hardstock derived
from palm and palm kernel oils, EsSence brand shortenings are not only
free of trans fat but also nonhydrogenated and low in saturated fats. AarhusKarlshamn offers a line of EsSence
brand shortenings with various melting points and solid fat curves. They
range from 20 to 40% saturated fat and
all contain less than 1% trans fat. Potential grain-based food applications
include cookies, pie shells, biscuits,
wafers and breakfast foods.
The new EsSence EX36 margarine
can be used to prepare laminated dough
products, including puff pastry.
"This is an excellent margarine for
puff pastry providing outstanding lift

Bill seeks notation in
trans fat labeling
WASHINGTON - Legislation now in the US
House of Representatives would clarify
how some retail food packages labeled
as having 0 g of trans fat per serving may
have up to 0.5 g trans fat per serving.
Retail manufacturers are required by the
Food and Drug Administration to round
down to 0 g trans fat per serving on their
product labels when a product has under
0.5 g trans fat per serving.
Rep. Steve Israel of New York on Oct. 8
introduced HR 3783, which would require
manufacturers to use an asterisk or
other notation to indicate that foods may
actually contain some trans fat per serving
even if the label says 0 g trans fat per
serving. The American Heart Association
supports the bill.

comparable to traditional hydrogenated shortenings," Mr. Wilson said. "It is
specifically designed for use with automated dough lamination systems."
AarhusKarlshamn also recently
launched a new frying oil and a nonlauric version of its original EsSence
products made with palm kernel oil.
The new frying oil, EsSence 8633,
works especially well when frying
donuts, according to Mr. Wilson. The
EsSence 8730 shortening is a more
cost-effective version of the premier
86 series of EsSence shortenings.
Loders Croklaan, Channahon, IL,
used palm oil to develop SansTrans
RS39 T2, a reduced saturates, no
trans, non-hydrogenated all-purpose
shortening. It is based on palm oil and
canola oil.
Ⅲ

Baking & Snack - November 2007

Table of Contents for the Digital Edition of Baking & Snack - November 2007