Baking & Snack - February 2009 - 78

FATS & OILS

80°F, while lard, which contains only about 37% saturates, most with longer chains, is semi-solid at 80°F. But
coconut oil's characteristics conflict with the first generalization, which is why formulators must keep in mind
that the physical state of a fat is not necessarily indicative
of its degree of unsaturation.
The majority of saturated fatty acids in edible fats are
lauric (12 carbons) and myristic (14), which are considered medium-chain fatty acids, and palmitic (16) and
stearic (18), both long-chain fatty acids.
"Shorter chain saturated fatty acids are perceived as less
healthy than the longer ones," said Monoj Gupta, Ph.D.,
a fats and oils expert consulting out of Richardson, TX.
"Stearic acid is of greatest interest because some science
suggests that stearic acid has a neutral effect on blood
cholesterol levels, as compared with lauric and palmitic
acids, out of which lauric is less desirable than palmitic
acid. It has also been shown that the position of palmitic
acid on the triglyceride molecule is critical for the impact
of palmitic acid in raising cholesterol."
However, there's also emerging science indicating that
blood cholesterol levels have little correlation to increasing the risk of heart disease. "This research suggests that
saturated fat has little effect on the risk of heart disease,"
said Gerald McNeill, Ph.D., R&D director, Loders Croklaan, Channahon, IL. "This makes palm oil, a vegetable
oil with roughly the same proportion of saturated fatty
acids as animal fats (which for bakers are the optimal
fats), an ideal component of trans-free shortening solutions for baked foods."
DOMESTIC OPTIONS. Palm oil shortenings have proven
to be one of the best immediate solutions for bakers going for zero-trans labeling. Nothing comes easy. Saturated fatty acids levels aside, another drawback for palm
oil is that it's an imported product. With an increasing
number of consumers asking about the origin of food
ingredients, the foreign nature of palm oil can be a deterrent for use. However, on a positive note, palm oil is not
bioengineered like the trait-enhanced oils, and this, too,
is a great concern for a growing number of Americans
and in Europe is completely unacceptable.
An all-natural domestically produced oilseed that
is emerging as a viable option for blending into bakery
shortenings is cottonseed. "Cottonseed oil's inherent
composition provides good stability. It's about onefourth palmitic acid and virtually free of linolenic acid. It
also contains ample gamma and delta tocopherols, which
function as natural antioxidants," Dr. Gupta said. "Cottonseed oil readily blends with other more solid fats, including fully hydrogenated vegetable oils and palm oil."
TRAIT-ENHANCED OILS. Many bakers are finding a
winner in the previously mentioned trait-enhanced oils
and shortenings made from these oils. Such new varietBAKING & SNACK / February 2009

ᮡ Trait-enhanced shortenings are well-suited for use in cakes, icings, fillings,
donuts and other baked foods that require fats with structure and body.
NORDIC WARE

ies of oilseeds are the result of advances in biotechnology
that enable scientists to alter the fatty acid profile and nutrient content of oilseeds.
The age of biotechnology is here with a vast array of
improved plant varieties already commercially available,
according to the Institute of Shortening and Edible Oils.
The future looks bright particularly for the emergence of
new oilseed varieties that will have improved agronomic
characteristics, nutrient profiles and functionality in
foods and food ingredients.
In the mid-1990s, Dow AgroSciences, Indianapolis,
IN, developed unique canola and sunflower seed varieties
through advanced plant breeding techniques that yielded
oils with novel characteristics. "Chief among these properties was a unique fatty acid profile featuring a high level
(greater than 70%) of omega-9 monounsaturated fats
and a low level (less than 3%) of linolenic fatty acids,"
said Dave Dzisiak, business leader oils, Dow AgroSciences. "The new fatty acid profile, based on high omega-9
(also referred to as high oleic) content, gave them unique
taste, health and performance characteristics.
"The patented fatty acid profile of Omega-9 Canola
Oil makes it naturally stable and resistant to thermal
and oxidative breakdown, which makes it well suited for
items that need a longer shelf life such as bars, cereals and
cookies," added Mr. Dzisiak. "Omega-9 Canola Oil can
serve as a one-to-one replacement where other oils have
been used in the past, while decreasing the bad (trans and
saturated) fat content by up to 50%."
Dow AgroSciences also developed bakery shortenings
made from omega-9 oils plus hardfat that can be used
as a one-to-one replacement for partially hydrogenated

Baking & Snack - February 2009

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