Baking & Snack - April 2015 - 52

FATS & OILS

Marie Wright, vice-president and chief global flavorist,
ADM Wild Flavors & Specialty Ingredients, Decatur, IL.
"This option continues to grow in the market and provides another possibility for food processors to benefit
from trait-enhanced oils."

Clean label, clean fryer

Palm oil's saturated fats they've become mainstream," Mr. Dzisiak said.
replace the solid fat functionThis is good news for bakery shortening suppliers.
ality of PHOs. Their source is "We will continue to see an increase in end-use applicaboth natural and non-GMO. tions as the newer oil offerings continue to progress to
Ciranda
leverage economies of scale," predicted Roger L. Daniels,
vice-president, research, development and innovation,
Stratas Foods, LLC, Memphis, TN.
By shifting the fatty acid content of such oils to emphasize monounsaturated fats, their stability increased
many times over. This change means improved shelf life
not only for the liquid oils but also for finished products.

The drive to eliminate PHOs
pushes the case for palm oil, too.
"Trait-enhanced oils have been embraced by the food
industry as a means to achieve good oxidative stability
in a liquid oil without need for hydrogenation," said Bob
Johnson, director of R&D, Bunge Oils, St. Louis. Higheroleic varieties of canola, safflower and sunflower oils are
already in use in snacks and baked goods, while higholeic soybeans are now more widely commercialized, he
observed.
High-oleic soybean oil, for example, is rich in oleic
acid and lean in linolenic acid and "has excellent stability compared with its commodity counterpart," said

52 Baking & Snack April 2015 / www.bakingandsnack.com

With more oleic acid comes another benefit: cleaner
labels. "In some instances, a trait-enhanced oil can be
used to meet shelf life without the addition of antioxidants," Ms. Wright said. "This could be a decision factor
for conversion to a high-oleic option."
Lynne Morehart, oils and shortenings senior principal
scientist, Cargill, Minneapolis, offered this tip to formulators: "Oils with higher levels of monounsaturates and
lower levels of linolenic content equate to better oxidative stability and good oil flavor throughout shelf life,"
she said.
"Trait-enhanced oils are liquid at room temperature,"
Ms. Morehart continued. "In that form, they are good
candidates for applications where a solid shortening is
not required for functionality. This would include snack
frying, incorporation in bars, spray oils and muffins.
Because these oils are also typically more oxidatively
stable, they result in good flavor profiles throughout the
shelf life of finished products."
Another benefit is cleaner fryers. "The higher oleic
oils, having less polyunsaturated fats, are also less prone
to polymerization and require less rigorous cleaning
of fryers, belts and oven bands than their commodity
counterparts," Mr. Johnson observed.
Snack food producers were quick to pick up on stability benefits. "The snack industry has adopted highstability liquid oils aggressively, as they represent highly
functional replacements for previous partially hydrogenated ingredients," said Richard Galloway, president,
Galloway & Associates, Isle of Pines, SC, and a consultant for Qualisoy, St. Louis.
Stability is important because of the way snacks are
packaged and consumed. "These oils are particularly interesting to popcorn, a category exploding with growth
in the ready-to-eat area," Mr. Dzisiak said. "Essentially,
popcorn is a fried product, but even when air-popped,
oils help adhere seasonings and enhance flavors.
Popcorn is a product that doesn't always get completely
eaten in one sitting."
Such changes also enhance nutrition, a factor cited
by Lloyd Watt, western sales manager, bakery ingredients, Richardson Oilseeds, Winnipeg, MB, among others. "The fatty acid profile [of high-oleic canola oil] not
only outlines the overall stability trait of oil, but it also
contributes to the more visible nutritional profile of the
finished product," he said.

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