Baking&Snack - March 2012 - 54

FATS AND OILS

change and, therefore, provide the baker with a wider temperature range to use the shortening or process the baked good,” said Tom Tiffany, senior technical manager, ADM. Stratas Foods, Memphis, TN, an ACH/ADM company, offers custom blends for its bakery customers, aiming to replace current ingredients on a 1:1 basis while removing trans fats and/or reducing saturates. “The shortening, margarine and oil offerings benefit from custom blending protocols and proprietary processing techniques to yield ingredients that are optimized in terms of finished product functionality and shelf life,” said Roger Daniels, vicepresident, research, development and innovation, Stratas Foods. Palm oil is a common tool for achieving the necessary solid fat level in baked foods. (Read about sustainable palm oil on-

line at www.bakingandsnack.com.) AarhusKarshamn (AAK) USA, Edison, NJ, recently launched a complete line of bakery fats for the food service industry, including baker’s margarine, laminating margarine, and cake and icing shortening. AAK also offers a complete line of low-saturatedfat ingredients for the industrial bakery sector. “These fats can make use of new low-sat, high-oleic oilseed varieties,” said Jeffrey Fine, PhD, director of new products and technology, AAK USA. “These are offered under the EsSence line and deliver the three most desirable attributes in a single shortening: lower saturated fat, nonhydrogenated and no trans fat.” Fractionation allows companies to separate the different fat molecules of palm oil and other semisolid oils to custom-blend fats with desired properties including hardness and melting point. “Palm oil fractions are

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the ‘building blocks’ used to design trans-free products,” said Gerald McNeill, PhD, vice-president, R&D, Loders Croklaan, Channahon, IL, which specializes in blending semisolid fats and shortenings for products that require a solid fat for functionality. “In addition, we blend currently available liquid oils — canola, soybean, cottonseed, sunflower oil — with palm oil to modify the functionality of the fractions and to reduce saturated fat content.” While current oils have a high level of polyunsaturates and are thus unstable, the company plans to use the new high-oleic oils to increase products’ shelf lives for customers. “The opportunity is that we combine our palm oil fractions with that highly stable oil, and that will give you the shelf life in addition to the modified texture and the reduced saturated fats while maintaining functionality,” Dr. McNeill said. The time for evaluating high-oleic oil is now. “The oil will be commercially available in the next few years, and for many companies, it takes quite a bit of time testing to qualify a new oil for their food products,” Ms. Knowlton said. “There’s understanding shelf life, for example, and can you remove additives, and what is the increase in shelf life? All of those questions really should be explored by the food manufacturer.” Whatever the answers to those questions for each individual company, it’s clear fats and oils need no longer be the weakest links in most formulations. “Don’t look at the fat ingredient on your formula as being the liability,” Dr. Loh said. “We can offer something positive to the consumer.”

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B.C. Williams Bakery Service BCW Food Products
800.527.4104 www.bcwilliams.com
a baking tradition since 1935.
For more information, see Page 117

For more on fats and oils, including their future outlook, subscribe to Baking & Snack’s Formulations Update e-newsletter at www.bakingandsnack.com.
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Baking&Snack - March 2012

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