Baking & Snack - October 2022 - 54
FATS & OILS
fats and oils. They can switch to commodity oil-based alternatives,
animal-based fats or reformulate to reduce their
reliance on high-oleic or palm ingredients without replacing
them entirely.
When going the replacement route, the biggest concern
bakers have is replicating the same finished product
characteristics as the original formulation that included
the primary fat or oil solution. This includes texture, flavor,
mouthfeel and shelf life. Substitute ingredients should
have similar melting behavior and a neutral flavor profile to
achieve similar functionality and taste, Ms. Shen explained.
" Bakers should also be aware of the critical steps in the
production process and be on the lookout when swapping
to a substitute, " Ms. Shen explained. " In croissant making,
for example, the lamination process should not break the
dough, and the dough can be sheeted as thin as possible,
and the final products should be crunchy with no waxy
mouthfeel. Ensuring comparable functionality between
substitutes will make or break how successful your end
product is. "
While commodity oils definitely provide a road to replacing
these alternative oils, they aren't without some
challenges that will need to be addressed if bakers are to
maintain those same critical characteristics - most notably,
shelf life.
" Conventional liquid oils are less stable and more prone
to oxidation and rancidity than high-oleic oils, " said Andrea
Weis, scientist II, AAK USA. " When substituting a higholeic
oil with a conventional oil, bakers should ensure that
their finished product retains the same quality throughout
its shelf life, retaining its typical flavor profile and being free
from any off-flavors. "
To resolve this issue, bakers often need to stabilize the oil
with other ingredients like antioxidants.
" As the cost of ingredients continues to rise, preserving
the freshness and quality of the oils or fats is equally important
to finding cheaper substitutes, " Ms. Shen said. " Kemin
can help preserve the oils and fats with antioxidants, and
the oxidative shelf life of the oils and fats is extending. The
fat characteristics can be protected due to protecting triglycerides
from oxidation stress. "
Incorporating natural antioxidants like rosemary exA
blend of non-GMO
and organic oils for
ultimate label appeal.
OIL EXPERTS. LOYAL PARTNERS.
cvoils.com | sales@cvoils.com
Des Plaines, IL and Reno, NV
© 2022 Columbus Vegetable Oils
54 Baking & Snack October 2022 / www.bakingbusiness.com
http://www.cvoils.com
Baking & Snack - October 2022
Table of Contents for the Digital Edition of Baking & Snack - October 2022
Baking & Snack - October 2022 - Intro
Baking & Snack - October 2022 - 1
Baking & Snack - October 2022 - 2
Baking & Snack - October 2022 - FCa
Baking & Snack - October 2022 - FCb
Baking & Snack - October 2022 - 3
Baking & Snack - October 2022 - 4
Baking & Snack - October 2022 - 5
Baking & Snack - October 2022 - 6
Baking & Snack - October 2022 - 7
Baking & Snack - October 2022 - 8
Baking & Snack - October 2022 - 9
Baking & Snack - October 2022 - 10
Baking & Snack - October 2022 - 11
Baking & Snack - October 2022 - 12
Baking & Snack - October 2022 - 13
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Baking & Snack - October 2022 - 18
Baking & Snack - October 2022 - 19
Baking & Snack - October 2022 - 20
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Baking & Snack - October 2022 - 22
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Baking & Snack - October 2022 - 31
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Baking & Snack - October 2022 - 34
Baking & Snack - October 2022 - 35
Baking & Snack - October 2022 - 36
Baking & Snack - October 2022 - 37
Baking & Snack - October 2022 - 38
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Baking & Snack - October 2022 - 41
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Baking & Snack - October 2022 - 49
Baking & Snack - October 2022 - 50
Baking & Snack - October 2022 - 51
Baking & Snack - October 2022 - 52
Baking & Snack - October 2022 - 53
Baking & Snack - October 2022 - 54
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