MAKING ZERO TRANS OILS MELT IN YOUR MOUTH
Corbion.com/Trancendim Trancendim®
he 2010 dietary guidelines1 stress that fats T remain a necessary part of the diet. They supply calories and essential fatty acids while helping in the absorption of fat-soluble vitamins. However, it is important to note that, with respect to cardiovascular disease, the types of fatty acids consumed are now thought to be more important than the total amount of fat in the diet. There is no requirement for saturated fat in the diet; we can make more than we need. Current recommendations are to avoid foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and to consume less than 10 percent of calories from saturated fatty acids (SAFA) by replacing them with monounsaturated and polyunsaturated fatty acids.
The DASH2 (Dietary Approaches to Stop Hypertension) study shows 27% of calories as fat, but emphasizes the role of liquid oils vs. solid fats. Some of the major sources of solid fats in the American diet are sweet goods such as donuts and pastries [11%], and fried potatoes [5%]. Oils rich in monounsaturated fatty acids include canola and safflower; those rich in polyunsaturated include soybean and corn.
1DIETARY GUIDELINES FOR AMERICANS, 2010 2RESEARCH SPONSORED BY NATIONAL INSTITUTE OF HEALTH
TRANCENDIM® SOLUTIONS BROCHURE 1 Consumers are looking for healthier solutions
Trancendim supports the health and wellness trends sweeping the nation. Consumers are more informed about the ingredients in the food they eat and increasingly aware of the products leading the healthier eating trends.
At least six in ten consider Calories O E W 71% calories, whole grains, fiber, Whole grains O E W 67% sugars, sodium, and/or fats Fiber O E W 62% when buying packaged foods Sugars (in general) O E W 61% and beverages. Sodium/Salt O E W 60% Fats/Oils O E W 60% Trans fats O E W 56% Protein E W 56% Saturated fats O E W 55% Vitamins/Minerals E 53% Older consumers, especially those 65 to 80, are more likely to consider these food Cholesterol O 51% components. High-fructose corn syrup O E W 49% Women are also generally more likely than men to consider them. However, for fats, Mono- and poly-unsaturated fats O E W 47% sugars, and refined carbohydrates, there is no apparent gender difference among Low-calorie sweeteners O E W 46% obese consumers. A fine balance of taste, nutrition Calcium O E W 46% Highly-Educated consumers (with a college degree or more) are also more apt and functionality Caeine 45% to consider almost all of these ingredients.
Trans fat and saturated fat have surfaced as two main contributors to the increased risk of heart disease linked to orbion Caravan’s Trancendim® portfolio provides fat Trancendim based oil systems provide: the obesity epidemic. As a result, 49% of people surveyed structuring solutions that deliver a combination of zero C try to limit or avoid trans fats and 47% try to limit or avoid grams trans and reduced saturated fat. The Trancendim Cleaner ingredient labels by the elimination of saturated fats.3 range consists of distilled diglycerides used to replace hydrogenation and/or palm oil from the declaration hydrogenated hard-stocks and allow the use of Improved nutritional panels by removing trans-fat recommended mono and polyunsaturated oils. Trancendim Many are limiting/avoiding associated with partially hydrogenated vegetable oil products have excellent crystallization properties and several types of fats, though without increasing saturated fat content promote the formation of the preferred ß’ polymorph in some do seek to consume shortenings and margarines, providing desired organoleptic Excellent structuring properties to provide omega fats. Try to consume Just try to be aware Try to limit/avoid Don’t pay attention to Not sure properties and oil structuring. In many cases, this tremendous oil binding capacity and accelerate improvement can increase factory throughput, which in turn crystallization rates Fats/oils 8% 5% 46% 34% 7% saves time and money. It is also important to note that Trans fats 4% 3% 49% 38% 7% Trancendim can be used to eliminate the word Better taste and texture with an enhanced sensory Saturated fats 4% 3% 47% 39% 7% “hydrogenated” on ingredient declarations. experience over palm products Mono- and poly-unsaturated fats 9% 5% 32% 45% 9%
Trancendim goes beyond shortening system benefits Omega-3 fats 25% 3% 3% 59% 11% The versatility of the Trancendim portfolio can be seen on Omega-6 fats 14% 2%3% 67% 14% the final page of this brochure. Applications range from preventing stacks of tortillas from sticking to one another; to being used in high speed bread slicing lines to reduce 3INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION. crumbing; to preventing peanut butter from oiling out. 2012 FOOD AND HEALTH SURVEY
2 TRANCENDIM® SOLUTIONS BROCHURE TRANCENDIM® SOLUTIONS BROCHURE 3 The Trancendim® difference: a side-by-side comparison
Trancendim provides a zero These nutritional panels represent a comparison of donuts fried in a Trancendim grams trans fat solution that system versus Partially Hydrogenated Soybean Oil (PHSO), Palm Oil, and Interesterified Soybean Oil. Not only does Trancendim remove trans fats; saturated eliminates “hydrogenation” from fat levels are also considerably reduced. your label. Products utilizing Trancendim deliver a cleaner ® Palm Shortening mouthfeel, helping you satisfy TRANCENDIM consumer urges to indulge without compromising taste or Nutrition Facts Nutrition Facts Serving Size 1 Doughnut (55g) Serving Size 1 Doughnut (55g) texture. Its addition to salad oils Servings Per Container Servings Per Container
of choice can create solid Amount Per Serving Amount Per Serving shortenings and frying oils with Calories 260 Calories from Fat 140 Calories 260 Calories from Fat 150 ® nutritional characteristics far % Daily Value* % Daily Value* Trancendim satisfies the urge to superior to many commonly used Total Fat 16g 25% Total Fat 17g 26% Saturated Fat 5g 25% Saturated Fat 8g 40% alternatives. Trancendim appears Trans Fat 0g Trans Fat 0g indulge, without compromise on the ingredient declaration as Polyunsaturated Fat 7g Polyunsaturated Fat 2.5g mono-diglyceride, which is Monounsaturated Fat 3.5g Monounsaturated Fat 7g Cholesterol 50mg 17% Cholesterol 50mg 17% Trans fat regulation is in effect the necessary solids for desired functionality, as well as commonly found in shortenings Sodium 190mg 8% Sodium 190mg 8% In 2006 the Food and Drug Administration (FDA) regulations flavor and texture. and margarines. Total Carbohydrate 22g 7% Total Carbohydrate 22g 7% on nutrition labeling took effect to require that trans fatty Dietary Fiber 1g 4% Dietary Fiber 1g 4% acids be declared in the nutrition label of conventional foods Comparing shortening systems Sugars 7g Sugars 7g and dietary supplements. Levels below 0.5g per serving must Current commercially available options include palm oil, Protein 4g Protein 4g be rounded to zero.* While this rule was intended to provide palm and tropical oil blends, interesterified oils, liquid oils and information to assist consumers in maintaining healthy hydrogenated blends, or in some instances RBD salad oils. As dietary practices, lipid alternatives were lacking. In many with all other applications, implementing these alternatives Partially Hydrogenated Interesterified formulations, the removal of trans fats from food systems has led to issues in product performance and consumer Soybean Oil Soybean Oil led to an increase in saturated fat content in order to provide acceptability. Nutrition Facts Nutrition Facts Options Pros Cons Serving Size 1 Doughnut (55g) Serving Size 1 Doughnut (55g) Servings Per Container Servings Per Container Trancendim® shortening Excellent structuring properties; Potential Amount Per Serving Amount Per Serving systems* for zero grams trans fat; Reduction in saturated fats; Good organoleptic properties Calories 260 Calories from Fat 150 Calories 260 Calories from Fat 150 % Daily Value* % Daily Value* Palm oil, palm fractions, blends Naturally occurring solids/structuring High in Saturated Fat; Poor Total Fat 17g 26% Total Fat 17g 26% with liquid oil properties; Good oxidative stability crystallization properties; Poor sensory Saturated Fat 3g 15% Saturated Fat 7g 35% characteristics; Poor mouthfeel Trans Fat 4.5g Trans Fat 0g Interesterified oil, blends with Structuring properties dependent on Poor structuring properties; Polyunsaturated Fat 2.5g Polyunsaturated Fat 6g hydrogenated stock content of hard fractions; Moderate Hydrogenation on label; Interesterified Monounsaturated Fat 7g Monounsaturated Fat 3g saturated fat levels on label Cholesterol 50mg 17% Cholesterol 50mg 17% Sodium 190mg 8% Sodium 190mg 8% Fully refined liquid oils (soybean, Low in saturates Does not contain necessary structure Total Carbohydrate 22g 7% Total Carbohydrate 22g 7% canola, sunflower, corn) to provide functionality; Less oxidative Dietary Fiber 1g 4% Dietary Fiber 1g 4% stability Sugars 7g Sugars 7g Partially hydrogenated oils Good oxidative stability; Good structuring Contains trans fatty acids; Protein 4g Protein 4g properties Hydrogenation on label
*DEPENDENT ON BASE OILS USED.
4 TRANCENDIM® SOLUTIONS BROCHURE TRANCENDIM® SOLUTIONS BROCHURE 5 Trancendim® applications
Analog & Imitation Cheese Cake Chemically Leavened Bake Goods Par Frying & General Frying Peanut Butter Plastic Shortening ® ® ® (Trancendim 180) 50% reduction in saturated fats over 33% reduction in saturated fats over (Trancendim 180) Improved gloss (Trancendim 130) * Add Trancendim directly to mixer standard cake formulations standard chemically leavened baked 50% reduction in saturated fats over Eliminate hydrogenation from your label Flexibility to choose oils and structuring good formulations* standard par frying formulations* to meet your customers’ needs Replace shortening with vegetable oil Easy to cream; no post-hardening Promotes process flexibility issues Process similar to partially Cleaner and more consistent flavor 50% reduction in saturated fats Eliminate hydrogenation from your label Improved flavor release and mouth feel Excellent aerating hydrogenated soybean oil Eliminate hydrogenation from your label over standard plastic shortening 50% reduction in saturated fats over formulations* standard analog and imitation cheese Eliminate hydrogenation from your label Fast structuring for sheeting, cutting formulations* or extruding Eliminate hydrogenation from your label
Compound Coating Cookie Filling Cookies Popcorn (Trancendim® 180) Puff Pastry Roll-In Shortening ® Improve gloss and snap (Trancendim 130) 50% reduction in saturated fats over Reduced starchy or waxy mouth feel Improved roll out properties Shear tolerance * Improve set up (due to higher Reduction in saturated fat over standard cookie formulations common with palm oil Greater proof temperature tolerance 33% reduction in saturated fats standard cookie filling temperature set) Easy to cream; no post-hardening 50% to 70+% reduction in saturated 30% reduction in saturated fats over over standard plastic shortening * Eliminate hydrogenation from label issues fats over standard popping oil * formulations Eliminate hydrogenation from your * standard puff pastry formulations label and reduce fat migration Faster setting than palm Process similar to partially formulations High low temperature solids Eliminate hydrogenation from your label hydrogenated soybean oil Proof box stability Faster setting than palm oil Shortening structure can be varied to Eliminate hydrogenation from your label meet your process needs Improved operational efficiencies
Trancendim available Trancendim® 180 Soy based Danish Lamination Donut Frying High-Density Icing & Frosting Spray Oil Tortillas ® 33% reduction in saturated fats over 33% reduction in saturated fats over 50% reduction in saturated fats Flexibility to choose oils and structuring Reduces sticking throughout storage Trancendim 110 Soy based standard Danish formulations* standard donut formulations* over standard high-density icing and to meet your customers’ needs Reduces tearing ® frosting formulations* Trancendim 130 Palm based Clean oil flavor Melt-in-your-mouth texture with great 50% to 70+% reduction in saturated Non-GMO version available Melt-in-your-mouth texture taste Eliminate hydrogenation from your label fats over standard spray oil Trancendim 130® Non-GMO formulations* (Trancendim 110; Trancendim 180; Eliminate hydrogenation from your Improves process of frosting and Trancendim 130 Non-GMO) Palm based label provides good structure (body) Melt-in-your-mouth texture with great taste Eliminate hydrogenation from your label
*RESULTS ACHIEVED WHEN PLACING PALM OIL WITH TRANCENDIM® STRUCTURED THERE ARE SEVERAL VERSIONS OF TRANCENDIM AVAILABLE INCLUDING NON-GMO. PLEASE CONTACT OIL SYSTEMS. ACTUAL REDUCTION WILL BE DETERMINED BY BASE OIL. CORBION CARAVAN TO DISCUSS THE BEST PRODUCT FOR YOUR INDIVIDUAL SITUATION. 800.669.4092
6 TRANCENDIM® SOLUTIONS BROCHURE TRANCENDIM® SOLUTIONS BROCHURE 7 Let usknow how we canhelp ested inTrancendim We are experts in any products inconflict with existing patents covering any material oritsuse. losses or other consequences suffered or incurred in connection with the use of the date, information or opinions contained herein. In addition, nothing contained herein shall be construed asa recommendation to use contained herein orastotheirsuitability for any purpose,conditionorapplication.Noneofthe data,information oropinionsherein may berelied uponfor any purposeorreason. Corbion disclaims any liability, damages, by any means,electronic, mechanical, photocopied,recorded orotherwise,withoutpermissionofthe publisher. Norepresentation orwarranty ismade astothetruthofaccuracy ofany data,information oropinions Trancendim isaregistered trademark ofCorbion.©Copyright 2014Corbion.Allrightsreserved. Nopartofthispublicationmay becopied,downloaded, reproduced, stored inaretrieval system ortransmitted inany form Inter Functional blends Fortification icings&toppings Fillings, Frozen dough Mixes &bases Emulsifiers ® products? Go toCorbion.com/Trancendim sales officesanddistributors.Corbion isheadquartered inTheNetherlands. Netherlands, Spain,Brazil andThailandmarkets itsproducts through aworldwide network of products in a broad range of industries. Corbion operates production plants in the USA, The Corbion has80years experience inthedevelopment, manufacturing andmarketing ofthese chemicals and the worldwide market leader in lactic acid, lactic acid derivatives and lactides. Corbion isaleadingcompany innatural food preservation, lacticacidbasedbioplastics,biobased About Corbion long-lasting, robust partnershipstohelpourcustomersgrow theirbusinesses. and supply proven solutions for today andinspiration for tomorrow. Most importantly, we build the mostfrom every product. We strive tounderstandconsumers’needs,share market trends technology experience, we provide new, exciting and relevant technology to help customers get in theworld of food ingredients andbio-basedtechnologies.Withover 100years ofglobalfood Built onthe solid foundation of Caravan Ingredients andPurac, Corbionoffers a wealth of expertise Corbion inFood
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Trancendim® • BROCHURE • 2014/01/01