Baking & Snack - May 2004 - 102

FAT & OIL

SHORTENING - CIS AND TRANS ISOMERS
In vegetable oils, the double bonds in unsaturated fatty acids are in the
cis conﬁguration: The hydrogen atoms are both on the same side of the
double bond. The melting point (m.p.) of unsaturated fatty acids and
the triglycerides (fats, oils) formed from them decrease with increasing
number of double bonds (m.p. order: stearic > oleic > linoleic).
Hydrogenation of a vegetable oil adds two atoms of hydrogen to the
double bond in a fatty acid (for example, oleic acid is hydrogenated
to stearic acid), increasing the m.p. of the triglyceride. Exposure of the
double bond to the catalyst without addition of hydrogen may lead to
isomerization to the trans conﬁguration (for example, oleic acid to
elaidic acid). This also increases the m.p. of the oil.
Hydrogenating vegetable oils to render them solid at room temperature for the manufacture of margarine and shortening entails both
reactions. For example, linoleic acid might have one double bond hydrogenated
and the other one isomerized, forming elaidic acid. Reactions conditions govern the
relative rates of the two kinds of reactions.

The metabolism of trans fatty acids by humans appears to be
the same as for saturated fatty acids. In Canada (but not the US at
this time) trans fatty acids are considered to be saturated fats for
labeling purposes. Some medical investigators have reported that
trans fatty acids increase the chance of developing cardiovascular
disease, while other researchers have found no such connection
and (in at least one instance) a lowered incidence of heart attack.
The current status seems to be that trans fatty acids from vegetable
oil hydrogenation are less hyper-cholesteremic than the saturated
fatty acids that would be needed to replace them to obtain the
same functionality in food.
ᮤ Structures of fatty acids - The orientation of double bonds in fatty acid
molecules creates the cis and trans form of the same isomer. Note the
different twists that form in the structure of these 18-carbon (C18) fatty acids [from top]: stearic
acid (a saturated acid), oleic acid (a cis monounsaturated acid), elaidic acid (a trans monounsaturated
acid) and linoleic (a cis, cis polyunsaturated acid). Affected bonds are highlighted with color.

LOW- OR NO-TRANS SHORTENINGS
Supplier

Brand(s)

Acatris

Extol

ADM

NovaLipid

Bunge Oils

Supports
"0%"
labeling

Oil source

Comments

Yes

Sunﬂower, palm

Oil is available in several options to achieve low-trans or trans-free declaration.

Zero/low

Yes

Soy, cotton, corn, NuSun,
palm kernel, palm coconut

Line includes naturally stable oils, enzyme-interesteriﬁed oils and blends.

Vream RighT
Vreamay RighT
Victor RighT

0.5 g per
serving

Yes*

Soy, cottonseed, canola

An all-purpose shortening, a cake and icing shortening and a margarine, respectively, the RighT products are made using a novel, patented modiﬁcation
in the hydrogenation process that reduces trans fats without loss of functionality. Use of these in baked foods does not increase saturated fat content.

Cargill Specialty Canola Oils

TransEND 350
TransEND 370
TransEND 390

Yes

Canola, hydrogenated
cottonseed

A new generation of TransEND zero trans solid shorteings have been developed for a range of baking applications, including cookies, cakes, donuts,
biscuits, pastries. TransEND is also reduced in saturated fat to 12% to 20%.

CHS

HM 632

<2.75%

Yes

Soy

HM 632 is a noncrystalized product that would require votation.

Savory Soy

<2.5%

Yes

Soy

Savory Soy is a salad oil that can be used in many baking or snack applications.

Ciranda

Palmfruit

<0.05%

Yes

Palm fruit oil

Certiﬁed organic and conventional forms are made speciﬁcally for commercial bakery use as ﬁlling, lamination, frying, coating, formula fat.

Danisco

Benefat

Zero

Yes

Soy

Benefat salatrim (short- and long-chain acid triglyceride molecules) is
made by interesterifying fully hydrogenated stearic acid and short-chain
organic acids. It can be made to meet varied application needs.

Dow AgroSciences

Natreon

<1%

Yes

High-oleic,
low-linolenic canola

Oil is GMO-free and low in saturated fat (<7%).

Golden Foods/Golden Brands

HUMKO Oil Products

Trans fat
content

LP9420

Zero

Yes

Palm

Specialty shortening ﬂakes

LP9405

15%

Probably*

Palm, partially
hydrogenated soy

Specialty shortening ﬂakes may be used in baked foods. Trans level cut
from 30.42% to 15.31% while maintaining ﬂavor and functionality.

LP9402

20%

Probably*

Palm, partially hydrogenated soy, partially
hydrogenated palm

Specialty shortening ﬂakes may be used in baked foods. Trans level cut
from 36.5% to 20.18% while maintaining ﬂavor and functionality.

Richtex SC-LT

<10%

Probably*

Soy/cotton blend

Shortening

Liquimix LT

<5%

Yes

Soy

Fluid shortening

Accolade SP-LT

Nutri~Lipids LT series

4% max

Yes

Soy/palm blend

Margarine

Loders Croklaan

SansTrans

<1 g per
100 g

Yes

Palm

Company recently introduced Freedom no-trans nonhydrogenated
coating fats.

National Sunﬂower Association**

NuSun

trace

Yes

Sunﬂower

Available from ADM, Cargill, Humko

United Soybean Board**

Qualisoy

Soy

With 1% linolenic acid (compared with 7% in conventional soy), this oil
source offers a reduced need for hydrogenation. Limited supplies are available for testing, with commercial availability anticipated in 2005.

Ventura Foods LLC

Ventura, Fluid Flex

Soy, cottonseed,
canola or palm

Company can customize low/no-trans products, using domestic oils or
palm oil. Also offers low- or no-trans margarines and butter blends.

<5%

Yes

*Level used in a given formula will determine labeling need.
**Grower associations sponsored development of these branded oil sources. The oils are processed by the named suppliers.

102 / BAKERS PRODUCTION MANUAL / May 2004

Baking & Snack - May 2004

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