Food Business News - October 7, 2014 - (Page 43)

Ingredient Innovations Spreading and staying stable Shortenings in icings soon may have to perform without partially hydrogenated oil cings and frostings may rely on shortenings for such traits as shape, stability and aeration. Some shortenings, in turn, still rely on partially hydrogenated vegetable oils. That reliance, however, soon may end. The Food and Drug Administration in the Federal Register of Nov. 8, 2013, said it tentatively had determined partially hydrogenated oils (PHOs), a primary dietary source of industrially produced trans fat, are not generally recognized as safe (GRAS) for any use in food. If this proposed rule is finalized, food manufacturers no longer would be permitted to sell PHOs, either directly or as an ingredient in products, without prior F.D.A. approval for use as a food additive. Finding PHO alternatives is I October 7, 2014 more difficult in some applications. "The majority of food manufacturers made changes in the last few years and removed partially hydrogenated oils/shortenings from their products," said Lynne Morehart, technical services manager for Cargill in Plymouth, Minn. "For those who were still using partially hydrogenated oils/shortenings, the recent proposed rule triggered them to quickly look for solutions. In most cases, food manufacturers who were still using the products did so because the applications were tough to reproduce functionally, economically or nutritionally." Icings and frostings are examples. "Icings and frostings are fairly simple food applications containing just a few ingredients, primarily sugar, shortening, water and stabilizers/emulsifiers," said Jim Robertson, product category manager, emulsifiers, for Corbion Caravan, Lenexa, Kas. "However, the shortening is one of the most critical ingredients in the formulation. Shortenings are responsible for the consistency and spread-ability associated with an icing/frosting, and they also play a critical role in the aeration/whipping properties associated with an icing when combined with the proper emulsifier system. "Non-PHO shortenings typically have different textural/ melting properties than partially hydrogenated shortenings that translate into changes in spreadability and stability that can be challenging to overcome." Corbion Caravan manufactures a line of specialty emulsifiers under the Trancendim name. The emulsifiers may be melted into a mixture of oils to provide the textural properties associated with a partially hydrogenated shortening at moderate saturated fat levels, without the presence of trans fat, he said. "Oils used in shortenings for icings/frostings are custom manufactured to the physical and chemical characteristics that are required for the said end-uses," said Tiger Tangavelu of Global Agri-trade Corp., Long Beach, Calif. "Partial hydrogenation is a relatively inexpensive process used to achieve that. In looking for alternatives that work, the food manufacturers' wish-list often includes avoiding another manufactured fat and inexpensive." No single drop-in product may work for non-PHO FOODBUSINESS NEWS ® 43

Table of Contents for the Digital Edition of Food Business News - October 7, 2014

Food Business News - October 7, 2014
General Mills to eliminate more jobs
Sugar prices remain high amid Mexican trade dispute
Dairy Business News - Increasing ice cream sales
Table of Contents
Web Contents
Editorial - Putting millennials in perspective
Mondelez to build biscuit plant in Bahrain
ADM forming new ingredients unit after Wild acquisition
Hershey acquires Chinese confectionery company
Sabra Dipping Co. names new c.e.o.
Restaurant index rises for first time in three months
Snack preferences differ between millennials and boomers
F.D.A. issues ‘food safety challenge’
Kontos Foods expands to Caribbean
Snatching share in the snack market
Starbucks acquiring full control of Japan business
JAB Holding to acquire Einstein Noah Restaurant
Seaboard sells stake in Daily’s Premium Meats
Diamond still in the rough
Chiquita to get larger share of company in revised Fyffes deal
Coke sees $300 billion international opportunity
Small victories add up for ConAgra Foods
Carbonated waters: Tiny bubbles, big splash
Guilty verdicts in Peanut Corporation of America trial
Washington - F.D.A. revises four proposed food safety rules
Flavor Trends - Sophisticated heat
Ingredient Innovations - Spreading and staying stable
Buzz around sustainable palm oil grows louder
The scoop on Baskin-Robbins’ return to growth
New Food Products
Ingredient Market Trends - U.S.D.A. estimates U.S. wheat crop at 2,035 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - October 7, 2014