45-1 |
Reduced trans bakery shortenings: Have your bakery product and eat it too! |
R. L. DANIELS1, T. M. Riley, N. W. Higgins, and M. E. Goertz. (1) Bunge Foods, 725 N. Kinzie Ave, Bradley, IL 60915 A growing body of research suggests that consumption of trans fatty acids may contribute to coronary heart disease. The FDA in November of 1999 proposed a rule to require listing the amount of trans fatty acids on nutrition facts panels. One of today's challenges for the bakery food manufacturer is to identify strategies to commercialize products which are reduced in saturated and trans fatty acid content while delivering the finished product attributes expected by the consumer. Shortenings perform important functions in bakery products. Solid shortenings, in particular, are valued in the baking industry for their unique ability to enhance gas cell retention in cake batters, contribute to flaky pie crust development and effectively create aerated icings. Reduced trans all purpose and cake & icing shortenings have been developed for bakery product applications to offer an alternative formulation strategy for food manufacturers. All Purpose LT and Cake & Icing LT deliver a reduction in trans fatty acids with a minimal impact to a bakery product's ingredient statement. These shortenings deliver a reduction in trans fatty acids of approximately 80% relative to conventional solid shortenings. Further, the sum of trans plus saturates is reduced by greater than 33%. All Purpose LT and Cake & Icing LT are a 'drop in' to most food manufacturer's formulations. Applications testing results in cookies, biscuits, cakes, and icings demonstrate that the reduced trans shortenings deliver comparable performance to conventional solid bakery shortenings.
Session 45, Ingredients
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