Time to change your oil

Replacement of solid hydrogenated or partially hydrogenated fats with liquid non-hydrogenated oils depends on the application and its reliance for the desired processing and end-product characteristics on the solid content and melting point profiles. Fatty acid chain length and degree of saturation are among the myriad of fatty acid attributes that affect melting profile and other properties crucial to the development of taste and texture.

For example, potato chips rely on the post-frying residue of fat solids for proper adherence of salt and other spices. Changing the composition of frying oils and shortenings therefore affects the end product considerably. Laminated baked goods such as croissants and puff pastry develop layers as the result of fat melting at specific points during the baking process. Compositional change greatly changes the melting profile and will therefore affect the development of layers in the bakery product.

For processors, as always, economics plays a critical role in ingredient replacement. The key to successful trans fat replacement is for oil processors to create, customize or blend oils that will have functionalities similar to that of their predecessors but without the negative implications.

The call for trans fat replacements is really a tall order. The new, trans fat-free version of any product must economically provide the shelf-stability, taste and texture without requiring expensive capital investments for new equipment or changes in processing configuration or storage and handling conditions.

Whether food companies develop healthier products by dropping trans fats, adding more healthful oils or even by reducing the fat content of their offerings, one message rings loud and clear: moderation is the key to success. If consumers would limit their consumption to the recommended serving size and not indulge in any one kind of food, the trace amounts of trans fats they consume will be insignificant to their health and, ultimately, their waistlines. It appears the key is to somehow create the tastiest of foods that satisfies consumers easily and encourages them to stick to moderate servings.

Concealed goodness for school foodservice Childhood obesity is one of the hottest topics in the food industry. Food formulators are focused more than ever to take out the "bad" from foods and add in the "good." Yet, health-promoting ingredients have made remarkably little progress to date in this arena. This situation might change soon since schools and public health systems are stepping in to enhance the quality of foods offered to our youth. "Figuring out a way to get all the goodness down the throats of our young’uns without their knowing what they ate seems to be the best approach," according to Liborio Hinojosa, CEO of H&H Foods (www.hhfoods.com), Mercedes, Tex. The company, responding to Texas school officials’ desire to provide children with healthier eating choices, developed fortified food products made from taste- and odor-free liquid and powder omega-3 fatty acids. The bold move by the Texas school system indicates functional foods have an important role in children’s health. Concealing the fish oil was critical to the success of the products since children tend to formulate opinions about foods with their eyes, noses and hearsay before they even taste them. According to Hinojosa, the inclusion of omega-3s raised the cost of servings by less than a cent – well worth the benefits.