Baking&Snack - October 2012 - 65

TRENDS

FORMULATION

EQUIPMENT

OPERATIONS

SPECIAL REPORT

of baked foods was defined by these semisolid fats, and consumers expect the same structure, texture and taste today,” said Gerald McNeill, PhD, vice-president, R&D, IOI Loders Croklaan Americas, Channahon, IL. “The majority of baking applications require a semisolid fat to impart the typical structure and texture that characterizes baked foods.” For a number of shortening producers, palm oil provides the answer. Palm is naturally semisolid on its own, and as Dr. McNeill explained, “It forms small, stable crystals that give a smooth texture and have the ability to stabilize small air bubbles during the baking process. Entrapment of air is essential in the creaming process, giving the finished product a light texture that is not dense or hard.” Additionally, palm can be fractionated, separated into components. “Each fraction differs with respect to hardness, melting point, texture and functionality,” Dr. McNeill said. Recombining various fractions yields fats with different functional properties. “Blending liquid vegetable oils with the palm fractions further extends the range, and almost any partially hydrogenated oil can be matched,” he explained. For others, enzymatic interesterification solves the puzzle. Michelle Peitz, ADM technical sales representative, explained that this method yields plastic fats that qualify to be labeled as “0 g trans fat per serving” under federal labeling standards. “The enzymatically interesterified shortenings also tend to contain a lower overall total saturate content than that of the whole palm-based products,” she said. Interesterified shortenings are structured fats, Ms. Morehart noted. “They work just as well as palm or hydrogenated oils but don’t require the use of ‘hydrogenated’ on the label,” she said. “The functionality is

there, the flavor is there, and the nutrition is there.”

New kids on the block
Many shortening suppliers have begun to use new-generation oils with low-linolenic and high-oleic traits. DuPont Pioneer’s Plenish higholeic soy and Monsanto’s Vistive Gold high-oleic soy are entering commercial availability. Qualisoy, a soybean industry research initiative of the United Soybean Board, supported both, noted Richard Galloway, president, Galloway and Associates, LLC, Isle of Pines, SC, consultant to the board. Development of high-oleic, lowlinolenic soy oils brings to the table superior oxidative and flavor stability, according to Mr. Banks. Breeders cut down on the saturated fatty acids in the oils by reducing the plant’s ability to make them. These oils have immediate applications as spray oils, but bakery shortenings will be an important use, according to Rick Wilkes, food applications director, Monsanto, St. Louis, MO. “Depending on the product, Monsanto’s Vistive Gold low-saturate, high-oleic soybean oil can replace some of the structuring fat including palm, cottonseed and interesterified oils to provide needed functionality and reduce the amount of saturated fat,” he said. Food industry formulators are taking notice, with ADM, Bunge and Stratas introducing products using DuPont Pioneer’s Plenish high-oleic, low-linolenic soybean oil, according to Susan Knowlton, senior research manager for DuPont Pioneer, Wilmington, DE. “We have a number of baking companies interested, with several requesting samples,” she said. “It is designed to function as a liquid frying oil, a spray oil and as a base stock for bakery shortenings.” Dow AgroSciences developed Omega-9 Oils from its high-oleic Nexera canola and sunflower seed.

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