Baking & Snack - July 2016 - 63

end product. The trick is to bring together
the right attributes so we could remove
PHOs but keep the functionality."
Commodity soybean oil may be losing
its appeal as a raw material, according to
a number of emulsifier producers. "Nextgeneration emulsifiers are still made from
a variety of vegetable oils, such as soy,
palm, coconut, sunflower or canola," Mr.
Cottrell said. "What has changed in recent
months is the move away from the variety
of soy offerings that ranged from hard
fully hydrogenated products through the
semi-soft PHO range to liquid oils that
are stabilized by 'brush' hydrogenation."
Mr. Neddersen pointed out another
factor that specifically affects lecithin

but also may impact other emulsifiers:
"Bakers concerned about allergen status
have been asking for non-soy emulsifiers, which led to the development of
sunflower and canola options."

With more to come
In June, Corbion Caravan announced it
would add propylene glycol monoesters
(PGME) capabilities to one of its emulsifier production facilities. This line of ingredients is expected to reach the market
in the second quarter of 2017. Primary
applications will be sweet goods, bakery
mixes and similar products.
"The addition of PGME means
Corbion will possess all the necessary

"Quality and
customer
satisfaction
are our top
priorities at
Manildra."
- Jeff Sabraski,
General Manager
Manildra Group USA

Going non-GMO, sustainable
Performance and cost are not the only factors that formulators
must now consider when adopting new ingredients. As today's
world becomes more interconnected, issues of sustainable sourcing arise. And consumers are taking more interest in whether or
not their foods include genetically altered components.
In the US, such concerns are not as well established as in
Europe or Asia. "Nonetheless, there may be secondary considerations such as GMO status and sustainability," observed Jim
Robertson, global product manager, emulsifiers, Corbion Caravan.
"We use RSPO-certified palm oils certified by the Roundtable
on Sustainable Palm Oil (RSPO), and both our plants are RSPOcertified, which allows the sustainability claim." Also, Corbion
Caravan offers non-GMO emulsifiers.
Soybean oil dominates US-source edible oils, and most is GMO.
"For some time now, European food manufacturers have had to
to label the presence of GMO materials, so they won't use such
ingredients," said Sheila Rice, NAFTA region product manager for
emulsifiers, DuPont Nutrition & Health. "The reverse has been
true in the US, but with what's happening in Vermont, that may
change. However, that presents significant problems. We don't
have the sustainable supply of non-GMO oils in the US to satisfy
all potential demands."
Palm oil, on the other hand, is free of genetic modification and,
so, inherently non-GMO. With this raw material, it's the question of
sustainable sourcing that pertains. It is the most abundant vegetable oil on the planet. "However, because of the increasing pressure
on demand there is an increasing pressure for palm plantations
to expand - at the expense of tropical forest," said Tim Cottrell,
director of business development, emulsifiers and texturants, Kerry
Americas. He reported rising demand from consumers for food
products that use palm oil to be made from sustainable palm, certified by RSPO and similar organizations.

800-323-8435
info@manildrausa.com
www.manildrausa.com

http://www.manildrausa.com

Baking & Snack - July 2016

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