Baking&Snack - March 2013 - 74

BAKERY SHORTENINGS

Oils pose no allergy risk
Confirmed: Refined vegetable oils are
highly unlikely to trigger allergic reactions.
That includes peanut and soy oils.
Full processing of oilseeds results in the
almost complete removal of proteins. Even
highly sensitive individuals would have to
consume at least 50 g (1¾ oz) of highly refined oil to experience symptoms, according
to a 2011 study by a team of researchers at
the Institute of Food Research, Norwich, UK.
They also reported, “No conceivable risks
would occur from the use of shared equipment for products that contain refined oils.
”

SunOpta’s Fibers:
-Oat
-Soy
-Pea
-Rice
-Cellulose
Stabilized Oat,
Wheat, and Corn Bran
Stabilized Wheat Germ
We offer our family of quality fibers and the
experience to help you select the right fiber for
your product and consumer.

or corn with 15 to 16%,” Ms. Morehart said. “It has good
functionality, clean flavor and shelf life as experienced
with conventional all-purpose bakery shortenings.”
Shortening suppliers generally have a large library of
base oils to offer. David Hughes, senior project manager,
technical services, Ventura Foods, Brea, CA, described
options such as the specific oil’s nutritional profile, GMO
status, sustainability angles, flavor profile and stability
as well as its functionality in the baked food itself. And
then there’s cost. “The oil markets have become ever
more volatile, making it imperative that the technical
support staff work closely with purchasing when choosing the correct oil,” he said.
Ventura Foods turned to uniquely processed emulsifiers as the foundation for its Ntrans line of low-saturated,
all-purpose bakery shortenings, reported Mr. Hughes.
Patented blending and crystallization methods deliver
lower saturated fat levels without the need for tropical
oils. “The difference between Ntrans and a typical palm
oil shortening is a saturate level of 27% and 50%, respectively,” he said.
Processing, too, is part of the shortening game, and
Roger Daniels, vice-president, R&D and innovation,
Stratas Foods, Memphis, reported that “Stratas’ innovation team developed Flex Palm technology — the careful
selection of base oils with preferred fatty acid combinations coupled with proprietary votation approaches —
to deliver consistent zero-trans bakery shortenings that
approach and, in many cases, match the functionality of
partially hydrogenated fats for commercial bakery applications.” For example, the company’s BBS Z all-purpose
shortening made with Flex Palm suits cake, pie and
cookie baking as well as donut frying.
Bunge Oils developed a saturate-sparing method
for preparation of its UltraBlends all-purpose shortenings. “The technology stabilizes free oils and affects the

For more information, see Page 129

74

/ Baking & Snack / March 2013

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Baking&Snack - March 2013

Table of Contents for the Digital Edition of Baking&Snack - March 2013

Baking&Snack - March 2013
Table of Contents
Table of Contents
Editorial - Pricing the calculated risk
Newsfront - USDA proposal cracks down on school snacks
Industry remembers bakery engineer
Hearthside to bolster cracker production
AIB taps former Sara Lee exec as new president
In Brief
People
Engineering a Better Bakery
Q&A: Efficiency
Shearer's Foods - Faster into the Future
Operations - Domino's Pizza Group
Trends - Generational Marketing
Factoring in Fun
Q&A - Product Development
Formulation - Bakery Shortenings
What is bakery shortening?
Oils pose no allergy risk
Formulation - Enzymes
What enzyme does what?
Formulation - Ingredient App
R&D Perspective - Reintroducing Iconic Brands
Equipment - Mixing Technology
Creating a pie crust with less fat
Equipment - Conveyors and Belting
New belt technologies find uses
Equipment - Technical Showcase: Logistics
Q&A: Food Safety
Meeting Preview - B&CMA
Meeting Preview - One-Stop Shopping
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2013 - Baking&Snack - March 2013
Baking&Snack - March 2013 - 2
Baking&Snack - March 2013 - 3
Baking&Snack - March 2013 - 4
Baking&Snack - March 2013 - 5
Baking&Snack - March 2013 - 6
Baking&Snack - March 2013 - 7
Baking&Snack - March 2013 - Table of Contents
Baking&Snack - March 2013 - 9
Baking&Snack - March 2013 - Table of Contents
Baking&Snack - March 2013 - Editorial - Pricing the calculated risk
Baking&Snack - March 2013 - 12
Baking&Snack - March 2013 - Industry remembers bakery engineer
Baking&Snack - March 2013 - 14
Baking&Snack - March 2013 - In Brief
Baking&Snack - March 2013 - 16
Baking&Snack - March 2013 - People
Baking&Snack - March 2013 - 18
Baking&Snack - March 2013 - Engineering a Better Bakery
Baking&Snack - March 2013 - 20
Baking&Snack - March 2013 - 21
Baking&Snack - March 2013 - 22
Baking&Snack - March 2013 - 23
Baking&Snack - March 2013 - 24
Baking&Snack - March 2013 - 25
Baking&Snack - March 2013 - 26
Baking&Snack - March 2013 - 27
Baking&Snack - March 2013 - 28
Baking&Snack - March 2013 - Q&A: Efficiency
Baking&Snack - March 2013 - 30
Baking&Snack - March 2013 - 31
Baking&Snack - March 2013 - Shearer's Foods - Faster into the Future
Baking&Snack - March 2013 - 33
Baking&Snack - March 2013 - 34
Baking&Snack - March 2013 - 35
Baking&Snack - March 2013 - 36
Baking&Snack - March 2013 - 37
Baking&Snack - March 2013 - 38
Baking&Snack - March 2013 - 39
Baking&Snack - March 2013 - 40
Baking&Snack - March 2013 - 41
Baking&Snack - March 2013 - 42
Baking&Snack - March 2013 - 43
Baking&Snack - March 2013 - Operations - Domino's Pizza Group
Baking&Snack - March 2013 - 45
Baking&Snack - March 2013 - 46
Baking&Snack - March 2013 - 47
Baking&Snack - March 2013 - 48
Baking&Snack - March 2013 - 49
Baking&Snack - March 2013 - 50
Baking&Snack - March 2013 - 51
Baking&Snack - March 2013 - 52
Baking&Snack - March 2013 - 53
Baking&Snack - March 2013 - 54
Baking&Snack - March 2013 - 55
Baking&Snack - March 2013 - Trends - Generational Marketing
Baking&Snack - March 2013 - 57
Baking&Snack - March 2013 - 58
Baking&Snack - March 2013 - 59
Baking&Snack - March 2013 - 60
Baking&Snack - March 2013 - Factoring in Fun
Baking&Snack - March 2013 - 62
Baking&Snack - March 2013 - 63
Baking&Snack - March 2013 - Q&A - Product Development
Baking&Snack - March 2013 - 65
Baking&Snack - March 2013 - Formulation - Bakery Shortenings
Baking&Snack - March 2013 - What is bakery shortening?
Baking&Snack - March 2013 - 68
Baking&Snack - March 2013 - 69
Baking&Snack - March 2013 - 70
Baking&Snack - March 2013 - Oils pose no allergy risk
Baking&Snack - March 2013 - 72
Baking&Snack - March 2013 - 73
Baking&Snack - March 2013 - Formulation - Enzymes
Baking&Snack - March 2013 - What enzyme does what?
Baking&Snack - March 2013 - 76
Baking&Snack - March 2013 - 77
Baking&Snack - March 2013 - 78
Baking&Snack - March 2013 - 79
Baking&Snack - March 2013 - Formulation - Ingredient App
Baking&Snack - March 2013 - 81
Baking&Snack - March 2013 - R&D Perspective - Reintroducing Iconic Brands
Baking&Snack - March 2013 - 83
Baking&Snack - March 2013 - Equipment - Mixing Technology
Baking&Snack - March 2013 - 85
Baking&Snack - March 2013 - 86
Baking&Snack - March 2013 - 87
Baking&Snack - March 2013 - 88
Baking&Snack - March 2013 - Creating a pie crust with less fat
Baking&Snack - March 2013 - 90
Baking&Snack - March 2013 - 91
Baking&Snack - March 2013 - 92
Baking&Snack - March 2013 - 93
Baking&Snack - March 2013 - Equipment - Conveyors and Belting
Baking&Snack - March 2013 - 95
Baking&Snack - March 2013 - 96
Baking&Snack - March 2013 - New belt technologies find uses
Baking&Snack - March 2013 - 98
Baking&Snack - March 2013 - 99
Baking&Snack - March 2013 - 100
Baking&Snack - March 2013 - 101
Baking&Snack - March 2013 - Equipment - Technical Showcase: Logistics
Baking&Snack - March 2013 - 103
Baking&Snack - March 2013 - 104
Baking&Snack - March 2013 - 105
Baking&Snack - March 2013 - 106
Baking&Snack - March 2013 - 107
Baking&Snack - March 2013 - Q&A: Food Safety
Baking&Snack - March 2013 - 109
Baking&Snack - March 2013 - Meeting Preview - B&CMA
Baking&Snack - March 2013 - Meeting Preview - One-Stop Shopping
Baking&Snack - March 2013 - Events
Baking&Snack - March 2013 - Innovations
Baking&Snack - March 2013 - Ingredient News
Baking&Snack - March 2013 - Products & Packaging
Baking&Snack - March 2013 - 116
Baking&Snack - March 2013 - Patents
Baking&Snack - March 2013 - New on the Shelf
Baking&Snack - March 2013 - 119
Baking&Snack - March 2013 - Marketplace
Baking&Snack - March 2013 - 121
Baking&Snack - March 2013 - 122
Baking&Snack - March 2013 - 123
Baking&Snack - March 2013 - 124
Baking&Snack - March 2013 - 125
Baking&Snack - March 2013 - Ad Index
Baking&Snack - March 2013 - New Product Spotlight
Baking&Snack - March 2013 - 128
Baking&Snack - March 2013 - 129
Baking&Snack - March 2013 - 130
Baking&Snack - March 2013 - 131
Baking&Snack - March 2013 - 132
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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