Baking & Snack - April 2019 - 66

FATS & OILS

Those technologies that
ingredient suppliers have at
their fingertips enable them
to tweak base fats and oils
to deliver the functionalities
that bakers need.
Collaborating to innovate
When it comes to creating a custom fat,
collaboration is key to achieving the proper
solution. "It behooves the baker to act with
their supplier in partnership," said Frank
Flider, consultant for Qualisoy. That requires
open communication about what the baker
needs and what the supplier can deliver.
"Bakers need to know their company's
value chain and strategy to meet their target
consumer's needs and preferences," said
James Jones, PhD, vice-president, customer
innovation, AAK USA Inc. This includes
product attributes such as texture, flavor
and shelf life; clean label and nutritional
profile; sustainability needs; and processing
considerations. Knowing these parameters
will speed up the co-development process.
If bakers can boil down their must-haves for
the solution, it's imperative for the ingredient
supplier to listen and meet those needs. "If
our existing products don't fit the application
or work in the process, then Columbus
Vegetable Oils can work directly with the
customer to create and develop a new product
based off of our knowledge in fats and oils
as well as our unique position to offer such
a lengthy list of fats and oils as part of our
repertoire," said Rick Cummisford, director of
quality control at Columbus Vegetable Oils.
With all the technology available today
and the collaborative mindset ingredient
suppliers have, Mr. Flider doesn't believe
there is any problem the fats and oils
suppliers can't solve. "Suppliers are really
well-equipped to deal with whatever the
bakers need," he said. "It's really a matter of
communication, trust and partnership. The
sky is the limit now."

66 Baking & Snack April 2019 / www.bakingandsnack.com

stability as their conventional counterparts, according
to Chandra Ankolekar, PhD, technical manager, Kemin
Food Technologies. Kemin uses its oxidation expertise
to achieve similar oxidative stability in fats and oils.
"Our technical team understands how ingredients work
together, and we help bakers determine whether they
need simple, single-ingredient formulas, customized
blends or extracts all designed to solve difficult, specific technical challenges with cost-effective solutions,"
Dr. Ankolekar said.

New tech at the base level
Analytical and processing technology may have enabled
ingredient suppliers to design product-specific fats, but
improvements in the base oils themselves have also
made those processors easier.
"Globalization has resulted in fat and oil products and
technologies from other parts of the world becoming
accessible in the US," Mr. Rowe said. "Improved plant
breeding has enabled the creation of new oil materials
with unique capabilities, including the development of
very high-oleic materials with improved health properties
and oil stability."
High-oleic oils are the result of breeding and genetic
modification to enhance their nutritional and functional
profile. Fatty acids within these seed oils have been improved by increasing the monounsaturated content and
reducing the saturated fats. This leads to more stable and
healthier oils that ingredient suppliers can then use in their
other processes to develop custom solutions for bakers.
"High-oleic oils, like Omega-9 Canola Oil and Plenish
high-oleic soybean oil, are naturally stable without hydrogenation," said Susan Knowlton, senior research
manager, Corteva Agriscience, agriculture division of
DowDuPont. "The fatty acid profile in high-oleic oils allows food manufacturers to put a 0 g trans fat label on
their products without sacrificing shelf life or performance." These attributes not only improve stability, nutritional profile and shelf life, but they also help bakers
achieve cleaner labels by eliminating the need for additives or artificial preservatives.
AAK is finding new ways to use its non-GMO vegetable-based oils and fats. For bakers looking to replace
milk fat, AAK uses coconut, sunflower, safflower and
soybean oils to provide that same functionality with an
ingredient some consumers perceive as cleaner, more
sustainable healthier.
With a collaborative ingredient supplier by their side,
bakers can rummage through the toolbox of fat technologies and find the one that works best for their specific
application. Between sophisticated base oils and innovative processing, the sky is the limit in what fat solutions
can provide bakers.

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Baking & Snack - April 2019

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