Baking & Snack - November 2018 - 58

SHORTENING

Without physical and oxidative stability,
shortenings can't perform in a
formulation and lose some shelf life.
shelf life and meet consumer expectations in taste, appearance and quality.
To deliver on all fronts, Stratas Foods
used its proprietary Flex crystallization
to develop Apex, a non-PHO higholeic soybean shortening. Its versatility
across baking, icing and donut applications and the functionality the shortening delivers makes it a drop-in solution,
Mr. Daniels said.
Bunge Loders Croklaan's portfolio of
shortenings, which palm, soy and higholeic oils, provides bakers with a wide
range of temperatures and other functional needs they might have. "Bunge's
high-performance shortenings are made
with high-oleic soybean oil instead of
commodity oils, offering greater stability and functionality in tough applications like icings and donuts," said Mark
Stavro, senior director of marketing,
Bunge Loders Croklaan.
The company also offers its
PhytoBake shortening for improved rollability and longer shelf life in tortillas,
but Mr. Stavro said it could also be used
in cookies, pie crusts, cakes and other
baked goods.
Shortening functionality and stability can certainly be improved through
blending and interesterification, but
emulsifier technology can also solve
these issues. "If removing PHOs took
away a lot of critical functionality, the
use of high diglycerides, or distilled diglycerides, has brought it back," said
Jim Robertson, product management
director, emulsifiers, Corbion. "When
you combine a healthier, unsaturated
oil with the binding capability and accelerated crystallization provided by
Trancendium, Corbion's high-diglyceride solution, you get the structure, flavor
and texture needed for baking applications. You also get low levels of saturated

TSUR

fat and good oxidative stability, which
means better product shelf life."

A healthy engine
Once a shortening is fulfilling its job
in a formulation, bakers may look to
improve the Nutrition Facts Panel and
take first aim at the fat. "One thing we're
clearly seeing now is a drive toward
healthier options," Dr. Satumba said.
"For some this means reducing overall
saturated fat content while maintaining
the same functionality that our customers have become used to."
To do that, Cargill recently introduced
a low saturated fat canola. While a typical canola sits at about 7% saturated fat,
this new oil contains about 4.5%. "Lowsaturate canola gives us an additional
tool in our portfolio to customize and
design new fat systems with healthier fat
profiles," Dr. Satumba said. "Our product
developers also continue to focus on improving the performance of bakery fats.
In this vein we are excited to introduce
a new line of high-functionality bakery
products under the PalmAgility brand to
complement an already diverse portfolio
available to our customers. Our team is
ready to collaborate with customers in
co-creating value-added solutions for
their bakery needs."
Bunge's PhytoBake shortening not
only delivers improved functionality,
but it also replaces saturated fat with
phytosterols. This results in a reduction
of saturated fat up to 50%.
Stratas Foods' developed Superb
Select 1020 Shortening to not only
substantially reduce saturated fats but
also eliminate hydrogenated fats. The
shortening is made from a non-PHO
soybean oil and lowers saturated fats by
more than 40% while still maintaining
the structure needed for baking. It also

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Baking & Snack - November 2018

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