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J. K. ASHBY, Rice Ingredients, California Natural Products, PO Box 1219, Lathrop, CA 95330-1219 Increasing evidence of the detrimental health effects of trans fats has resulted in: • Significant and growing aversion to trans fats on behalf of consumers. • Significant and growing attention given to trans fats by the medical, health and well being community. • The desire of food companies to avoid the negative health implications of trans fats in their products. • The Federal Government mandating trans fat labeling by 2006. Consequently, much effort in the food industry is being focused on removing trans fats from foods. The goal is to replace the trans fats with more heart healthy, label friendly and, very importantly, functionally useful ingredients. The difficulty is that trans fats provide many functional advantages in food applications that are not easily replaced. Trans fats are particularly helpful in texture and shelf life improvements in baked items. Bake-TrimTM (patents pending) is a trans fat replacer for baked goods that can replace much of the functionality of trans fats with the advantages that: • The ingredient declaration is simply “Rice Syrup solids”. • The product can be certified to the “Organic” category (95% organic). Initial testing has shown equivalent to superior organoleptic results with: • Improved height in the white cake model when all of the fat is replaced with Bake-TrimTM (patents pending). • Improved tortilla height in fat and trans fat free tortillas using Bake-Trim™ (patents pending). • Improved tortilla flexibility in fat and trans fat free tortillas using Bake-TrimTM (patents pending). Additional testing is underway in breads and cookies and results will be presented accordingly.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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