Baking & Snack - October 2017 - 69

RISING ABOVE
Eliminating PHOs from biscuit formulations
can be a challenge but not impossible.
by Nico Roesler
In formulating, nothing is simple. Changing one ingredient can mean looking at the entire formula to see what else
may need adjusting to achieve the desired outcome. This
is especially true for partially hydrogenated oils (PHOs)
as they have played a crucial role in many baked goods.
However, with the removal of PHOs' Generally Recognized
as Safe (GRAS) status and the government mandate to remove them from foods by June 18, 2018, many bakers are
looking for simple solutions that produce similar results
without the need for major formula changes.
AAK created butter flake and cinnamon flake biscuits
with the company's multi-functional, non-hydrogenated,
zero-trans and low-saturated fat shortenings. Two products - Cisao 8253-31-02 and Cisao 8253-12-05 - offer
palm oil shortening flakes natural butter flavor and cinnamon. The flakes provide an even distribution of fat, a
flaky texture and the visual appeal of cinnamon and butter without a traditional roll-in process.

FORMULATION
Ingredient App

PHOs gained popularity because of the wealth of
functionality they bring to the formulating table. They
provide structure, tenderness and mouthfeel. PHOs improve shelf life by slowing staling. They also are marked
by the ability to retain air in products like cakes, and formulators find them easy to work with. When PHOs are
removed from formulations, bakers often have to adjust
other processing steps to compensate and recreate the
same finished product.
Christopher Bohm, customer innovation manager,
AAK, said Cisao products offer PHO-free solutions in
cubed and flaked forms as well as in margarines and
hardstocks that can replace PHOs. The Cisao products
are one-to-one replacements for PHOs, Mr. Bohm said,
meaning they can be incorporated into customers' processes without formula or process adjustments.
"When we create a new PHO-free blend, we first work
with our customers to understand their needs and processing parameters before diving into a solution," Mr. Bohm
said. "From there, we create custom solutions that take into
consideration and deliver all of the customer's processes
and product attributes, as well as the features and benefits
of the end product, usually without any change to our customer's manufacturing processes."
AAK combines two phases of fats, solid and liquid, in
different proportions to accomplish this one-to-one replacement. Too much solid fat in a blend means slower
melting characteristics, a higher melt point and an end
product with a residual or waxy mouthfeel. Too much
liquid oil and the product will have a slick mouthfeel
and will not retain air for leavening, cell structure and
density reduction. AAK, Mr. Bohm said, takes specific
hard stock and adds a liquid oil at different ratios to find
the right balance.
For example, the butter flake and cinnamon flake biscuits also feature Cisao 81-20, a pliable shortening for
better machinability and process tolerance when incorporated into the biscuit dough. When combined with
the other two palm oils, the shortenings provide a crumbly soft texture, enhanced lift and delicate air pockets.
Mr. Bohm said AAK is working to stay ahead of market trends and government deadlines by offering bakers
the Cisao products. Through customized solutions and
the ability to test products at AAK's customer innovation
centers, the company can quickly formulate new blends
that match the physical properties and eating qualities
of the PHO products they're replacing. "This reduces
our customer's product development cycle time so they
can get their products to market faster," Mr. Bohm said.
"This accelerated speed to market is critical to PHO replacements as the deadline of June 18, 2018, is rapidly
approaching," he added.
For more information, visit www.aak.com.

PHO replacements
can impart a flaky,
buttery texture and
the visual appeal of
bits of cinnamon in
biscuit formulation.
AAK

www.bakingandsnack.com / October 2017 Baking & Snack 69

http://www.aak.com http://www.bakingandsnack.com

Baking & Snack - October 2017

Table of Contents for the Digital Edition of Baking & Snack - October 2017