Baking&Snack - February 2014 - 80

FATS & OILS

while similar soy and canola varieties are more likely to be derived
through bioengineering.

Fatty acid makeover
The physical state of oils is not only
determined by the types of fatty acids but also by their position on the
glycerol backbone. Interesterification
is a process that shifts the positions
of fatty acids within the triglyceride
molecule to improve structural integrity and functionality.
"Enzymatic interesterification is
accomplished by physically blending a liquid oil with a fully hydrogenated oil and enzymatically
rearranging the fatty acids predominately at the one and three positions
on the glycerol backbone, with some
conversion at the sn-2 positions as
well," said Tom Tiffany, senior technical manager, ADM Oils, Decatur,
IL. He reported that enzymatically interesterified vegetable oils
have been very successful replacing
PHOs in baked foods.
"Typically the same usage level
is applied, and in some cases, such
as tortillas and cookies, the enzymatically interesterified oil can be
used as a drop-in replacement," Mr.
Tiffany said. "By
varying the level
of fully hydroge-

nated vegetable oil in the base stock
(a blend of soybean oil and fully hydrogenated soybean oil) prior to enzymatic interesterification, we can
tailor the melting and functional
characteristics of the blend for the
desired application. Shortenings
produced from this process are
very low in trans fatty acids and are
moderate in saturated fatty acids,
in which the saturates are predominately stearic acid, which has been
shown to be cholesterol neutral."

A quick trans fix
In addition to high-oleic and interesterified oils, palm oils have been a
go-to for many bakers whose main
objective is to remove trans-fatty
acids from nutritional profiles.
Palm oil is obtained from the flesh
of the fruit of the palm tree, not the
fruit's kernel. The oil, which is a naturally solid fat, is extracted by a steam
treatment followed by expeller pressing. The crude palm oil is refined
using non-chemical processes.
"We developed a functional
crystallization process that allows
a zero-trans-fat palm oil to function more like partially hydrogenated soybean-based shortenings,"
said Roger Daniels, vice-president,
research, development and innovation, Stratas Foods LLC, Memphis,
TN. "Shortenings created through
this process, compared with
typical palm shortenings, are
smoother, creamier, more
workable, more consistent
cube-to-cube, able to work
over a wider temperature
range and are functional
throughout their shelf life."
Palm oil works well in combination with high-oleic oils
and interesterified oils. Such
blends are the future of formulating in baking industry.

Find resources for fats and oils by visiting esourcebaking.com.
Browse by category under Ingredients, and click on "Major" for listings.

For more information, see Page 141

http://www.esourcebaking.com

Baking&Snack - February 2014

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