[INGREDIENTS] by Donald E. Pszczola

Future Strategies for Fat Replacement

ust the fats, ma’am. That would probably be the catch-phrase for Dragnet’s Sergeant JJoe Friday if he worked as a food formulator in the early 1990s. Back then, all his efforts would have been concentrated on getting a certain element off the streets—or in this case, to put it more accurately, getting the negatively perceived fat out of the formula. While fats were being removed—in that sense the good sergeant was very successful in his dogged pursuits—they were also being replaced with a number of ingredients that were not necessarily able to reproduce the same functionality characteristics that fats provided. Consequently—and I can be a witness to this, Food formulators are looking at a variety of being a fledgling “cub” editor forFood Technology ways to replace certain fats—for example, at the time—many of the resulting low-fat foods partially hydrogenated vegetable oils— without compromising their functionality. introduced were lacking in the desired texture or Photo courtesy of Nutrinova mouthfeel. As their sales fell to the wayside, they were dismissed as first-generation products. One example of an established ingredient Well, almost 20 years have now past, and that you might quickly recognize is Olean brand Sergeant Friday has since retired, although I hear olestra, the no-fat cooking oil approved by the he’s now a classroom instructor teaching young Food and Drug Administration in 1996. Recently, its food formulators lessons he had learned through manufacturer, P&G Food Ingredients, Cincinnati, trial and error on the streets or in the kitchens. And Ohio (phone 513-983-3175, www.pg.com), launched fortunately lessons have been learned which I think its redesigned Olean website, which offers updated are reflected in today’s fat-replacement strategies. information about the fat replacer and its benefits,

Compared to the way fat replacers used to be promoted—as a ‘one-size-fits-all’ solution— today they are more likely to be customized to fit a specific application.

Before discussing these strategies, however, and includes copies of various studies and testimo- let’s first look at how things have changed over nials from manufacturers that use the ingredient. the years. Compared to the way fat replacers used Traditionally, fats were replaced with to be promoted—as a “one-size-fits-all“ solu- starches, gums, proteins, fiber-based ingredients, tion—today they are more likely to be customized and other fats. As will be seen in this article, to fit a specific application. For example, a cookie there are no new magic bullets—rather, these would require one type of strategy, while products ingredients are still being used in fat replacement, such as ice creams, potato chips, French fries, and although they have evolved, benefiting from salad dressings would require others to achieve advancements in technology, new functionality the functionality of their full-fat counterparts. improvements, and increased understanding How food formulators find the right fat replacer of their potential heath implications. requires scientific knowledge and precision, as

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well as—what else—trial and error. extreme prejudice. That implicit message The adoption of an ingredient system was probably more fueled by concerns approach obviously helped in their labors. related to heart disease rather than weight Much like the direction that sweeteners management. In fact, ironically during those have taken in today’s formulating, fat days there was no mention of an obesity replacers seem to be working best as epidemic or even an approaching one. part of system that combines other To show how things have dramatically ingredients, including different fat replac- changed, an article published in the Chicago ers. Furthermore, as food formulators Tribune on May 17, 2006, pointed out that rediscover texture (see the January 2006 much more attention is now being spent on Ingredients section), that may also have a how fats differ, and that some fats, such as positive influence on strategies involving monounsaturated and polyunsaturated, have fat replacement, spurring new textures or a healthy effect. The article, which focused textural improvements in the development in particular on the health benefits of of foods that have been reduced in fat. omega-3s, strongly supported the idea that Another difference when comparing certain fats should be replaced with more strategies is that many of today’s fat replac- beneficial fats, and that consumers need to ers have been developed in response to move beyond previous conceptions of fat. FDA’s mandate that trans fatty acid content Today, marketing is also taking of foods be included on nutrition labels as different approaches when dealing with of January 1, 2006. Hence, trans fats are fat-replaced products, as demon- being replaced with no trans fats. This, strated by these examples. of course, was not the case 20 years ago At the 2006 FMI show, Frito-Lay when consumers were told that vegetable highlighted with some fanfare its new line oils, because they are relatively low in of snack chips, Lay’s Sensations, made with saturated fats, were healthy for them. pure sunflower oil. The product has lower Also, back then, fat replacers were saturated fat per serving (1 g or less when promoted as replacing fat—without compared to potato chips cooked in other making too many distinctions between types of oils and 0 g of trans fats. The chips, the different kinds of fat and their con- available in Lime & Cracked Black Pepper and notations. The reason that these low-fat Sweet Chili & Sour Cream, demonstrate how products were being developed…well, unique seasoning combinations can provide that went without saying—fat wasn’t low-fat snacks with a new dimension. This good for you and should be eliminated with sophisticated pairing of health with new and different flavor experiences would not have been seen in product development 20 years ago, and Frito-Lay clearly wanted to create a “sensation” at the FMI show. A different marketing approach, accord- Wollf GmbH ing to a Crain’s Chicago Business article (May 6, 2006), may have been taken by Kraft Foods Inc. when it recently introduced its trans-fat- free Oreos. The article maintained that the rollout was a subdued one, similar to the con- servative approach that Kellogg took when it removed its trans fats from products such as Pop-Tarts and Cheese-It crackers. The lack of promotion may be due to a concern that Special 1/3 pg consumers may react negatively if they learn that their favorite icons were tampered with. And a number of other fat-replacement strategies and their marketing approaches could be seen at the 2006 National Restau- rant, Hotel-Motel Show. The event featured the latest restaurant trends and innovations, including, not surprisingly, the latest pg 62 06.06 • www.ift.org [INGREDIENTS]

Fat Replacement continued... developments in the area of Enzymes of interest…erification fat replacement, especially the Enzymatic interesterification ongoing search for substitutes makes it possible to produce for partially hydrogenated oils. shortenings and margarines that So, when it comes to fat are free of trans fatty acids but replacement, where are we at? have similar handling, melting, Well, in the late 1990s when and baking properties to those the fat-replacement craze produced using traditional meth- showed signs of diminishing ods. The resulting product—for (something new was appearing example, a confectionery fat on the horizon, nutraceuticals) or a bakery shortening—can some food pundits announced then be used to decrease that fat replacement was trans-fat content without dead. Others argued more compromising functionality. wisely that with the end of the Archer Daniels Midland wacker first-generation products, new allied with Danish enzyme and improved versions would manufacturer Novozymes A/S to follow. Like other ingredients, fat develop the technology, which replacers would continue their uses enzymes to alter fatty-acid evolution, shaped by a variety structures instead of employing of considerations, including chemicals or partial hydro- 1/2 vert AD labeling ones. We certainly saw genation. (The catalyst in the that with the issue of trans fats. process is a 1,3-specific lipase Today we’re dealing with called Lipozyme®TL IM, which an obesity epidemic, which by rearranges the fatty acids in the different reports, is a global 1 and 3 positions, but the fatty one. This increasing problem is acid in position 2 is unchanged.) complicated, especially in terms Fully hydrogenated of individual responsibility, and vegetable oils and liquid oils are shows no signs of abating in the blended and enzymes are used near future. In response, the to modify these oils to provide food industry has developed a desired melting characteristics number of different strategies for functional applications. toward replacing certain fats. Furthermore, these products This article will look at some can be easily customized of these different ways. to meet customer-specified

Foods ranging from shredded pork empanadas to gourmet cookies can reduce their trans fatty acid content by a line of oils and fats produced via an enzymatic interesterification process. Photo courtesy of ADM

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food applications such as gourmet studies have shown that there cookies, shredded pork empanadas, were no differences between and vegetarian chicken wings. The products containing a fat reduction oils and shortenings are said to have of 50% and full-fat versions. an extremely low taste profile. Because of the ingredient’s In addition to this technology, properties, formulators can reduce ADM will be highlighting its Enova saturated fats, trans fats, and oil, manufactured through a calories in a wide array of food prod- patented process which converts ucts. And the proof of that is in the soy and canola oils into an oil rich in pudding. Or, in this case, the burrito. diglycerides. The body metabolizes At the 2006 IFT Food Expo, Fiberstar the light-tasting oil differently than will be making available for sampling conventional cooking oils so that a number of food products made less is stored in the body as fat. with the fiber. These include burritos and other meat products, cookies, “Fiberizing” fat replacement? and coleslaw. Attendees will be able A fiber-based ingredient derived from citrus pulp serves as an effective In the 2006 February Ingredients to compare these fiber-containing moisture management tool in food applications where fat has been reduced. section, “Fiber Gets a New Image,” products with their full-fat versions. Photo courtesy of Fiberstar Inc. a number of fiber-based ingredients In order to be effectively used in were showcased to demonstrate such a wide range of applications, performance characteristics. their versatility and expanding value the ingredient comes in different The resulting enzyme-inter- in the area of functionality. One types—with each one developed esterified products are part of the innovative example, an ingredient to meet the needs of that specific NovaLipid™ portfolio available derived from citrus pulp, serves as application. Two new products from ADM, Decatur, Ill. (phone an effective moisture management will be launched at the show. 800-637-5866, www.admworld.com). tool in a variety of food applications Citri-Fi 100 M40 is a new This portfolio consists of system- where fat has been reduced. micro-grind product that has been specific oils and fats providing Marketed under the name Citri-Fi, specifically designed for use in pro- formulators with zero- and low-trans the fiber-based ingredient is offered cessed meat and meat analogs. The fat alternatives for the food and by Fiberstar Inc., Willmar, Minn. ingredient functions as a moisture- nutrition industries. Other products (phone 320-231-1829, www.fiberstar. or fat-binding agent, and can replace featured include naturally stable net). By tightly binding water or oil up to 30% of the saturated fat con- oils, tropical oils, and blended oils. within its fiber matrices, the ingredi- tent while maintaining or improving At the 2006 IFT Food Expo®, ent can enhance product quality the taste and texture of the product this line of oils and shortenings and sensory characteristics. In compared to the full-fat control. will be showcased in a variety of fact, according to the manufacturer, Citri-Fi 300 FG is a new combina- ITI tropicals 1/3 Hz AD

pg 66 06.06 • www.ift.org tion product that has been calories/gram, and can mimic specially designed for binding some of the functionality proper- oil in cookie applications where ties of fat. However, in addition shortening is replaced. This to its suitability as a fat replacer, ingredient is said to be highly it can provide the benefits of effective in adding tightly bound beta-glucan, a soluble fiber moisture to baked products to which studies have shown can improve moistness and shelf life. help regulate blood glucose Literature will also be avail- and lower LDL cholesterol. able describing how a specific This ingredient, compared to Citri-Fi product can meet the products made with the earlier functionality needs of that appli- technologies, reportedly has cation. For example, in cole slaw, a higher content of beta- Citri-Fi 200 FG can be added at glucan—containing 20–50% 0.25–1% to reduce free water soluble fiber which is 5–10 Wacker separation. It binds the water times greater than that of rolled and oil while maintaining a simi- oats, oat flour, and oatmeal. lar mouthfeel and consistency. Derived from whole oats and barley, the high-fiber fat High-fiber ingredient “trims” fat replacer is formulated as a A derivative of whole oats and white, odorless powder having 1/2 vert AD barley, Calorie-Trim (or C-Trim) is virtually no taste, and can be the latest fat replacer developed used in a wide range of food by George E. Inglett, a chemist products, including yogurt, with the U.S. Dept. of Agricul- chocolate, smoothies, baked ture’s Agricultural Research goods, peanut butter spreads, Service. Over the years, he and and trail mixes. ARS food his fellow scientists, based technologists testing the ingredi- at the National Center for ent have found that the amount Agricultural Utilization Research of fat that can be replaced in Peoria, Ill., have created a without compromising the taste whole series of “Trim” products, or texture of the product varies, including Oatrim, Z-Trim, Nu-Trim, depending on the formulation. Soy-Trim, and Rice-Trim, with the For example, sugar cookies different technologies then being made with 5 –10% C-Trim pro- licensed to private companies. duced the best results, while at For example, don’t get your higher concentrations—around C’s and Z’s mixed up. One of 30%—the cookies became Inglett’s inventions, Z-Trim, is a hard and difficult to chew. zero-calorie fat-substitute gel In peanut butter spreads, a made from corn and wheat, and satisfactory product could be is now produced by FiberGel formulated with about 15% of Technologies, Mundelein, Ill. the fat substituted with the (phone 847-549-6002, www. ingredient. In yogurt products, ztrim.com), which owns the ingredient did not interfere the worldwide rights to the with the fermentation process ingredient for all fields of use. by the cultures. Chocolate The ingredient can substantially products may also benefit by reduce trans and saturated fats, the inclusion of the ingredient. making meat products juicier According to Inglett, “In one and lowering fat calories by test, we’re replacing some of the 25–50% in most foods without cocoa butter in dark chocolate affecting taste or texture. with C-Trim, which really cuts This new addition (the down on the fat and calories.” one that starts with the letter ARS has licensed the “C”) contains between 2.5–3.5 ingredient to FutureCeuticals,

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Momence, Ill. (phone 815-472- oils when exposed to high-heat 6853, www.futureceuticals. applications like deep fat frying. com), a processor of nutra- At a press conference in late ceutical and functional food 2005, Qualisoy, Seattle, Wash. ingredients. The high-fiber fat (phone 206-270-4634, www. replacer was featured in the Qualisoy.com), a collaborative March 2006 issue of Agricultural effort among the soybean indus- Research magazine (www. try to help market the availability ars.usda.gov/is/AR/archive/ of trait-enhanced soybeans and mar06) as part of the latest soybean oil, discussed several of research findings on obesity. these developments, their ben- efits, and what lies in the future Reaching new “lows” in for these alternative oils with low-linolenic oils reduced linolenic fatty acids. At the 2006 IFT Food Expo, the These oils, for example, wacker United Soybean Board, Seattle, have greatly improved flavor Wash. (phone 206-270-4522, stability over non-hydroge- www.talksoy.com), will be nated vegetable oils and rival serving kettle chips along the flavor stability of lightly with ice-cold beer. What is hydrogenated oil. Applications of particular interest here that do not require a high 1/2 vert AD is that the kettle chips have level of oxidative stability been fried in low-linolenic oil due to high-heat processing and contain no trans fat. will benefit from the inclusion Over recent months, there of low-linolenic soybean oil. have been several developments Flavor stability and shelf life in the area of soy-based low- of the product will exceed that linolenic oils and the potential of non-hydrogenated oil. they offer as trans fat solutions The next step in enhanced and health alternatives. functionality will be soybean These enhanced oils do not oil that has improved oxidative require hydrogenation, but stability along with superior perform similarly to partially flavor stability. Several research hydrogenated oils. In addition, programs are developing a these oils are said not to oxidize soybean with increased levels as much as traditional soybean of oleic fatty acid along with

Soy-based low-linolenic oils do not require hydrogenation but perform similarly to partially hydrogenated oils. Photo courtesy of United Soybean Board

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reduced linolenic fatty acid. (See Co. announced that it would sidebar on page 83 for a report reformulate a number of its on high-oleic oils, the subject of food products, using Qualisoy- a Formal Lecture presented at approved low-linolenic soybean the 2006 IFT Annual Meeting.) oil as a way of eliminating trans Qualisoy recently estab- fat. The company will report- lished its own seal of authority, edly use a variety processed which it unveiled at the press from Vistive low-linolenic conference. This seal will appear soybeans, as well as Nutrium on products marketed by Qual- low-linolenic soybean oil. isoy that meet certain standards “Food company commit- for trait-enhanced soybeans: a ments such as Kellogg’s help maximum linolenic acid content illustrate the necessary volume of 3% (normally 7% occurs in that is needed to satisfy the Nutrinova soybeans), a minimum oleic acid marketplace,” said United content of 50%, and a maximum Soybean Director Kent Gronlie. saturated fatty acids content of “Right now, consumer demand 7%. Meeting these standards for heart-healthy oil is changing are several low-linolenic soy oils our entire industry and to that are currently available in the keep our share of the edible oil 1/2 vert AD marketplace, including Advan- market here in the U.S., we’ll tage LL® from Cargill; Vistive™ have to embrace that change.” from Archer Daniels Midland, Ag Processing, Cenex Harvest System reduces use of shortening States, and Zeeland Farms; and Shortening with enhanced Nutrium from Bunge and DuPont. functionality for use in bakery Another new oil that would applications can be produced meet this criteria is Asoyia™ by a system, Cryo-Crystal- Ultra Low Lin Soybean Oil, liser™, from the BOC Group, developed at Iowa State Inc., Murray Hill, N.J. (phone University and available from 908-508-4074, www.boc.com). Asoyia, LLC, Winfield, Iowa Tests have demonstrated that (phone 319-257-3400, www. reduction of up to 30% in total asoyia.com). Processed from 1% shortening use in a formula ultra-low-linolenic soybeans, can be achieved, as a result of the oil is free of all trans fatty this process, with no observed acids, is low in saturated fat, loss in product quality. and offers a superior cooking The patented system performance with fryer life up contacts atomized liquid fats to double that of conventional and oils with liquid nitrogen soybean oils. Its linolenic to instantaneously produce acid content—reportedly the fat crystals with a unique lowest available—eliminates morphology. These sub-micron the need for hydrogenation fat crystals in stable beta- without increasing saturated conformation, called “Mighty fat or adversely affecting MicroCrystals,” are then taste. According to Vivian combined with oils in various Jennings, CEO of the company, proportions to produce liquid more than 12 million lb of the or plastic shortening, which oil will be marketed to the can be customized to U.S. foodservice industry and customers’ requirements. overseas, with current custom- The resulting shortening ers including food processors, contains a large number of restaurants, and university these fat crystals which provide and hospital foodservice. certain baked products with In December 2005, Kellogg the necessary functionality. »» pg 70 06.06 • www.ift.org SARGENTO 1/2 Horiz Bleeds off head/face CRITICAL AD = watch cross-gutter alignment so that bottom right corner of ad on 72 meets exactly at upper left corern of ad on pg 73

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Furthermore, because of shortening crunchy with easy break down example, resistant starches that reduction, total fat content of a in mouth, was said to be better behave physiologically like fiber baked product can be reduced than the control, suggesting that and native starches that function and the total amount of saturated the system could achieve a like their modified versions, to name fat in the formulation will not measurable impact on functionality a couple. These developments, increase. In addition, the product while reducing fat content. because of their functionality can be made trans free if the base and potential health benefits, will fat and oils used are themselves Providing starch solutions provide formulators with additional non-hydrogenated or trans free. The incorporation of starch has fat-replacement solutions. Sensory analysis compared played an important role in fat Resistant starches, in the performance of palm/canola replacement, with many textural particular, should be mentioned shortening made by the system with solutions being starch based. here as they are especially in the that of a conventional shortening Derived from a variety of different spotlight these days. As a starch, in a cookie formulation. Total sources including corn, rice, potato, these ingredients bring important shortening use level was varied wheat, and tapioca, starch can functionality properties—they at 100% and 70% of the standard. function as a fat mimetic, at least can be used as a bulking agent in The cookies were evaluated for partially replacing the sensory fat replacement applications, as a number of properties, including properties that are diminished well as offer clean flavor and low dough handling, texture, thickness when fat is taken out of a product. impact on appearance. Furthermore, and weight, and percent of moisture. The 2006 April Ingredients sec- they bring a number of health According to the company, the tion focused on starches and their benefits associated with fiber-based “cryo crystallized” shortening, at expanding uses. As was discussed ingredients to the formulation. the reduced level of 70%, made in that article, this increasing appli- Sources of starches are also a cookie with a better-eating cation has been fueled by a number being increasingly promoted in quality. The cookie, described as of ongoing starch innovations—for fat replacement. For example, pg 72 06.06 • www.ift.org [INGREDIENTS]

rice starches, because they have com), and was one of the emerging a tiny granule size, neutral taste, ingredient developments described and a soft and creamy mouthfeel, in the July 2005 Ingredients section. may be used as a milkfat replacer A separation technology is used to for low-fat ice cream products. isolate soluble proteins, which are then concentrated by an ultrafiltra- Keeps moisture in, fat out tion membrane. The mix of proteins A novel process utilizing proteins and liquid may be incorporated into extracted from animal muscle tissue a batter mix or applied by spraying reduces fat content by 50–80% the surface of a substrate prior in deep-fried foods such as meat, to deep frying or by dipping the poultry, seafood, and other products. product after it has been breaded. The protein concentrate applied According to company founder by the technique establishes a and chief scientist Stephen D. physical barrier that prevents water Kelleher, independent test results molecules from evaporating during showed that recent production of the deep-frying process, resulting in 90,000 lb of par-fried frozen fish products having increased moisture portions made by the process content with less frying oil absorbed. and prepared for the U.S. military The “fat-blocking” method was was well within the range of developed by Proteus Industries, established low-fat standards. A novel process utilizing proteins reduces fat content in deep-fried foods such as Gloucester, Mass. (phone 978- Kelleher announced the meat, poultry, and seafoods. 675-9140, www.proteusindustries. findings at the School Lunch Photo courtesy of Proteus Industries

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Association’s Child Nutrition Conference. The the fat in school lunch items such as fish sticks. conference focused on helping operators and In addition to decreasing fat absorption, which industry leaders build relationships while working leads to potential health benefits, the process to boost student participation in school lunch can improve the overall quality of the deep-fried programs and create a healthier lunch program. product, as discussed in the October 2005 Proteus, in conjunction with Good Harbor Fillet Ingredients section’s update on the innovative Co., has used the process to successfully lower directions that batters and breadings are taking in today’s marketplace. Because the process locks in moisture and decreases fat absorption, fried coatings stay crisper and avoid the risk of soften- ing or sogginess after cooking. Finished products have a clean flavor, a moist substrate, and a crunchier coating with an appealing appearance. Also, the protein concentrate functions at a low pH level, which creates an environment hostile to bacteria and increases the product’s shelf life. The process, which took about four years to develop, has been applied to seafood items, but can be extended to chicken, pork, beef, and Mafco Worldwide other breaded foods. Furthermore, Kelleher noted that in laboratory conditions, some applications using the process achieved a 90% fat reduction. As such, it is possible that fried food products Corp. can be formulated with even lower fat levels. Proteus has licensed its technology to several food processors, and with the expansion of the technology to include other products, the oppor- tunities for future licensing of the method grows.

Whipping fat-replacement problems Like starches mentioned earlier, food gums have played an important role in formulating low-fat 1/2 ISL 4C products. Some of their functionality benefits have included thickening, protein stabilization, moisture retention, and mouthfeel—all important properties when trying to develop a low-fat product without compromising taste and texture. Creating a low-fat dairy cream can be a particularly daunting task. Dairy cream is an emulsion of fat dispersed in an aqueous phase containing proteins such as whey and casein. The whipping characteristics of a cream are dependent on the formation of a fat globule network that supports foam formation during the whipping process. As a result, low-fat creams are less able to support foam formation, and good whipped cream texture is difficult to achieve. To meet the challenge of making a better low-fat dairy whipping cream, Aqualon, a business unit of Hercules Inc., Wilmington, Del. (phone 302-995-3180, www.aqualon.com), has developed AeroWhip™ 620 and 640 Whip-Optimized Solutions. These cellulose-based ingredients allow for the formulation of reduced-fat whipping cream with excellent aeration properties, firm foam structure, improved body and mouthfeel, syneresis control, pg 74 06.06 • www.ift.org [INGREDIENTS]

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and superior stability. In addition, increased viscous modulus of the with different fats and oils. very-low-fat whipping creams, of resulting cream. HPC is largely pres- “It’s important to characterize less than 25% fat, may be made ent in the aqueous phase of low-fat fats so that people know what with good foam properties. cream, forming a bi-continuous they’re eating,” said Jackson O. Lay, Studies conducted by the network with proteins and dispersed Director of the University of Arkan- company have looked at the fat. The cream containing HPC is sas Mass Spectrometry Facility. He microstructure of low-fat dairy more viscous, leading to improved noted that traditional methods of whipped cream in the presence whipped cream properties, even at measuring the components of edible of emulsifiers, carrageenan, and low-fat contents. Furthermore, par- oils involve a time-consuming pro- surface-active stabilizers such ticle size agglomeration is prevented cess which transforms the original as hydroxypropylcellulose (HPC). over time in the presence of HPC. oil into a different product—one The interaction of emulsifiers and in which the diglycerides and triglyc- stabilizers with the fat globule Method rapidly measures oil components erides cannot be distinguished. network in pasteurized and UHT University of Arkansas research- “The two types of fat are processed dairy creams were ers have found a way to rapidly metabolized differently, and then studied and evaluated. characterize the components diglycerides may be beneficial to Results showed that the whip- of edible oils. By using mass human health,” explained Lay. “So ping properties of low-fat dairy spectrometry techniques, they are knowing the ratio of diglycerides to creams are improved by greater able to reduce analysis time from triglycerides may turn out to be of than 50% in the presence of HPC and days to minutes—a time reduction interest to nutrition researchers.” emulsifiers. These improvements which will help the food industry The researchers developed a are due in part to the surface better analyze oils and which may direct method for characterizing activity of these ingredients and the prove beneficial when formulating edible oils, using matrix-assisted

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shortening, butter, and lard. When blends can be custom made to suit they compared the results of the requirements of food companies MALDI-MS to other characteriza- only increases their future value tion methods, they found agreement in the area of fat replacement. within 4% of research literature Here are examples of values and within 7% of values on food emulsifiers that have package labels, which could be due low-fat applications: to rounding in nutrition labels. • Drewpol PGPR, a polyglycerol This rapid method for polyricinoleic acid from Stepan Co., characterization can lead to Maywood, N.J. (phone 201-712-7642, other findings. Given its speed, it www.stepan.com), is Generally lends itself to a large statistical Recognized As Safe for use as an analysis. Food scientists could emulsifier in margarine, low-fat look at seasonal variations in margarine, spreads, creamers, oils, or determine what happens and dairy analogs. The ingredient when oil begins to decompose. is said to be produced through an “in situ” polymerization process Emulsifier systems help improve the stability and functionality Emulsifier systems bring stability that yields very low color, and of low-fat table margarines and spreads. According to Frost & Sullivan, a presents superior emulsification and Photo courtesy of Stepan Co. global growth consulting company, dispersion relative to conventional laser desorption/ionization mass the U.S. food emulsifier markets polyglycerol esters. Low-fat table spectrometry (MALDI-MS). With earned revenues of $504.9 million margarines and spreads incorporat- this technique, they dissolved the in 2005 and an estimated $668 ing the emulsifier demonstrate oils in hexane, mixed them with million in 2006. In particular, the improved stability, are easier to another liquid, and then measured rise in demand for low-fat foods is spread, and exhibit a reduction in the spectra to determine the mass presenting numerous opportunities splatter when used for frying. of the different components of for participants in these markets. • Low-fat ice creams can be the oil. They can then sort out the In addition to performing their created by stabilizer systems, fatty acids of different weights. basic functions, emulsifiers and Grindsted®IcePro, available from For this experiment, the emulsifier blends can act as low-fat Danisco USA, Inc., New Century, researchers used oils derived substitutes and stabilizers, creating Kansas (phone 913-764-8100, www. from soybeans, sunflower, corn, products that are low in fat or trans danisco.com). The systems are canola, olive, and peanut, as well fats without compromising their blends of emulsifiers and hydrocol- as hydrogenated vegetable oil, quality. The fact that many of these loid gums that are used to manipulate Flavor Dynamics 1/3 Hz AD

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Technologies presentation (68-4) presentation, entitled “Utilizing will describe the technology for Whey Proteins in Regular, Reduced- ice crystal control in ice cream Fat, and Fat-Free Hot Dogs,“ is and frozen desserts. Danisco has sponsored by Dairy Management found that certain combinations Inc., Rosemont, Ill. (phone 800-248- of propylene glycol monostearate 8829, www.innovatewithdairy.com). (PGMS) and monoglycercides and Speakers from Proliant Meat diglycerides significantly reduce Ingredients and DMI will report on the size of ice crystals in ice the latest findings of a research creams even after heat shock. project that studied the addition The technology maintains small of whey protein concentrate and ice crystals throughout distribution whey protein isolate in hot dogs and shelf life of the product without where fat was partially or totally the necessity of changing equip- replaced, comparing them to ment or processing parameters. full-fat versions. It was found that Blends of fats and oils can be modified to give them additional health these whey ingredients can help and functionality benefits. An enhanced oil for stir-frying, for example, Finding a way to reduce fat in hot dogs increase the cook yield, reduce could be produced. How whey proteins can help make syneresis, improve texture and emul- Photo courtesy of ADM hot dogs of varying fat levels more sifying capabilities, and enhance ice crystal size, allowing manufac- appealing from a functionality organoleptic characteristics. turers to reduce fat and solids. perspective will be the subject a The presentation will be held At the 2006 IFT Annual Meeting presentation given at the 2006 IFT on Tuesday, 9:20 a.m., during the + Food Expo, a New Products & Annual Meeting + Food Expo. The meeting. DMI experts will also be

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Session highlights high-oleic oils

igh-oleic, trans-free oils sciences LLC, Indianapolis, and the benefits they Ind. The company’s Natreon Hoffer food processors high-stability oil, produced are the focus of Formal from a new generation of Lecture 42, held Monday, canola and sunflower varieties, June 26, 2:30 p.m. to 5:30 demonstrates longer fry life p.m., at the 2006 IFT Annual than current partially hydroge- Meeting + Food Expo®. An nated oils. French fries cooked alternative to traditional in the high-oleic oil have more hydrogenated and saturated than an 80% reduction in trans fatty acid cooking oils, these and saturated fat content naturally stable high-oleic than those cooked in partially oils deliver a superior frying hydrogenated soybean oil. performance and a more Because of its high oxidative attractive nutritional profile. stability and functionality These enhanced, high-oleic characteristics, it can replace oils are said to have a longer partially hydrogenated oils fry life than traditional cooking in frying and snack food oils and do not interfere with applications and extend shelf the food’s natural taste. Each life. The company is increasing type of high-oleic oil has its production of this oil by 35% Today’s soybean oils are offering enhanced functionality and health functional properties suited to in North America this year and benefits. For example, soybeans are being developed with increased levels different applications. Frying plans to double volume in 2007. of oleic fatty acids and reduced levels of linolenic fatty acids. Photo courtesy of United Soybean Board and baking applications in both • Health trends and public the industrial and foodservice policy implications of trans-free FTO Food Technology LLC, shortenings will be covered. segments take advantage oils will be covered by Patricia Germantown, Tenn. The • Composition and of the enhanced stability Kearney, President and CEO of flakiness and tenderness of characteristics of various of these high-oleic oils. PMK Associates, Inc., Alexan- pies and cookies are due to modified oils will be presented The availability of dria, Va., a strategic marketing the functionality that oils and by Monoj Gupta, MG Edible high-oleic oils depends on and communications firm that shortenings provide. Most Oil Consulting International, plant breeding and identity specializes in food and nutri- shortenings, however, are a Richardson, Tex. Oils that will preservation by oil producers tion, agriculture, public health, major source of trans fatty be covered include high-oleic and processors. Manufactur- and environmental issues. acids, as they are formulated and low-linolenic canola ers are now accomplishing • The frying performance with partially hydrogenated oil, high-oleic sunflower oil, this, and significant quantities and food quality of high-oleic oils to impart and meet the mid-oleic sunflower oil, and of these oils are available oils will be examined by Roman performance and stability low-linolenic soybean oil. for large-scale uses, as Przybylski, University of Leth- requirements necessary for a • The results of a human well as smaller foodservice bridge, Dept. of Chemistry and satisfactory bakery product. study comparing mid-oleic businesses. Furthermore, Biochemistry, Alberta, Canada. With mandatory labeling, alter- sunflower oil and olive oil since these oils are virtually He will discuss the results of a native formulas are desired. on cardiovascular disease trans-fat free, their availability study that found that high-oleic High-stability alternative oils risk factors will be reported will help food processors oils demonstrated a much may provide a substitute for by Penny Kris-Etherton, meet the new U.S. Dietary better performance during hydrogenated oils. If solid Professor, Dept. of Nutritional Guidelines, which became rotational frying of French or plastic shortenings are Sciences, Pennsylvania State effective in January 2006. fries, chicken, and fish strips required, combinations of University. The study indicates The session will include than standard oils and hydro- fully hydrogenated hard fats that polyunsaturated fatty the following presentations: genated frying shortening. with modified oils are viable acids (PUFA) are important • The technology behind • The use of trans-fat-free alternatives. The functionality, for cholesterol lowering, modified,trans -free oil shortenings in bakery products nutritional, and labeling and strategies for replacing production will be discussed as a viable alternative to benefits of using simple blends saturated fatty acids should by Brent Zacharias, Oil & Traits hydrogenated products will be and interesterified mixes to not markedly decrease PUFA Marketing Manager, Dow Agro- described by Frank Orthoefer, produce all-purpose trans-free content of the human diet.

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Fat Replacement continued...

on hand to discuss the functionality Blending new alternatives acids, including omega-3s, omega- benefits of whey proteins in a This article has discussed a number 6s, and omega-9s. The ingredient, variety of other applications. of fat replacement alternatives, available from Polar Foods, Inc., many of them based on proteins, Winter Springs, Fla. (phone Encapsulating healthier alternatives starches, gums, and healthy fats 407-677-6664) is said to contain a Studies have shown that oils rich in and oils. But this broadening range minimum 70% omega 3s—at least omega-3 fatty acids offer a variety of ingredients may still only be the 30% higher than other flax seed of health benefits such as reducing tip of the iceberg, especially when oils in the marketplace. Research the risk of coronary heart disease, considering the potential health and shows that these fatty acids work to improving conditions associated functionality benefits that blending regulate cardiovascular, circulatory, with older age, and ensuring the traditionally processed fats and oils immune, and nervous systems. developmental health of newborns. can provide in a formulation. These Imagine these or other However, because these fatty acids products can be custom formulated ingredients mentioned in this article are prone to oxidation, their inclusion to provide a variety of melt profiles blended together so that they into foods can cause off flavors—a for frying, baking, confectionery, provide additional functionality problem which food and ingredient and margarine applications, as well and health benefits. Also, consider companies have to solve if they are as meet trans-free, lower-calorie, incorporating into this mix other to take full advantage of the market- and weight management needs. ingredients such as antioxidants, ing opportunities that these healthy Let’s look at some possible exam- fiber, and nutrients, and new pos- oils present, especially as alterna- ples of components that could be sibilities can be created, along with tives to more traditional fats and oils. blended to create novel fat systems other exciting ones on the horizon. For example, Powder-loc™ for use in future food formulations: New technologies can also be from Ocean Nutrition Canada Neobee® M-5 Medium Chain used to help further this develop- Ltd., Dartmouth, Nova Scotia, Triglycerides from Stepan Company, ment along. For example, this Canada (phone 902-480-3200, www. Maywood, N.J. (phone 201-712-7642, article earlier discussed enzyme ocean-nutrition.com), is a process www.stepan.com), is celebrating its interesterfication, which modified that microencapsulates fish oil in 50th birthday. First commercialized blends of fats and oils to give a multi-shell gelatin matrix with a as an energy source for patients them desired melt characteristics. protective outer shell surrounding with fat malabsorption, MCTs may And researchers are always busy it. This creates double protection for be used as a functional ingredient developing new ways to analyze the the oil from both oxidation and the in beverages, confections, snack components of oils, enhance their stress of food processing, including foods, sports nutrition bars and traits, and study their performance high temperatures that occur shakes, and healthy oils. The range in frying and other applications. during pasteurization. The resulting of MCTs and structured lipids are With these different ingredient powder, Meg-3®, has free of trans fatty acids, provide developments working together, been successfully commercialized in special metabolic properties, and approaches to fat replacement breads, milk, yogurt, tortillas, orange offer excellent solvency, oxidative will continue to evolve. And juice, nutrition bars, and confection- stability, and organoleptic proper- that’s a fat! I mean fact. FT ery products, such as candy chews. ties. Studies support their role in A stabilized omega oil powder, satiety and weight management as Next month’s Ingredients section OmegaDry® 1510, is a gamma- well as normal blood glucose levels. will provide its annual installment of cyclodextrin inclusion complex of New ingredients such as Clarinol emerging ingredients and the roles menhaden fish oil available from CLA from Lipid Nutrition, a division they play in functionality, health, con- Wacker Chemical Corp., Adrian, of Loders Croklaan, Channahon, venience, and overall reformulation. Mich. (phone 517-264-8671, www. Ill. (phone 800-621-4710, www. wacker.com). In this product, croklaan.com), can be used to the omega-3s are protected by formulate products that have Donald E. Pszczola, the cavity of the cyclodextrin body-composition benefits. Studies Senior Associate Editor • [email protected] and highly stabilized against have shown that conjugated oxidation and temperature. linoleic acid (CLA) can reduce The company also developed body fat and increase lean muscle a new method using cyclodextrins mass, while enhancing immune www.ift.org for hardening fats and oils function, cardiovascular health, Members Only: Read more about fats and oils without changing their nutritional and normal blood glucose levels. online at www.ift.org. Type in the keyword in profile or increasing their overall Flaxseed oil, HiOmega®, is an our search box in the upper left side of our home page. level of saturated fats. excellent source of essential fatty pg 84 06.06 • www.ift.org