From the bench: Fats & oils

Zero/low trans fat oils
The new NovaLipid line can help you get ready for the FDA’s 2006 requirement to list trans-fatty acids on food labels. These production-friendly oils, shortenings and margarines all contain zero or reduced trans-fat—so you can produce a functional and nutritious product. And our process engineers and application experts can make sure you make the switch without the cost and disruption of extensive processing changes while ensuring that your products maintain their great taste. ADM; Decatur, Ill.; 800-637-5843; www.admworld.com

Butter without diacetyl
A newly developed natural and artificial butter flavor is free from added diacetyl, the component that is the subject of recent lawsuits. It delivers the high-impact and flavor character associated with traditional microwave popcorn butter flavors but it contains only a trace of naturally occurring diacetyl. It also is production friendly, and is heat stable in a number of other applications, including snack, bakery, and savory products. Wild Flavors Inc.; 888-945-3352; www.wildflavors.com

Sans trans
Sans Trans Ultra is an emulsifier system based on palm oil. It is non-hydrogenated, and no trans fatty acids are produced during its manufacture. It is naturally saturated, and the solid lipids crystallize readily. This votated lipid system supports aeration and creams easily with sugar, making it suitable for lower-saturated fat baked goods. Loders Croklaan; Channahon, Ill.; 800-621-4710; www.croklaan.com

Low trans shortenings
Cargill offers a portfolio of low trans fat shortenings and oils that can help you achieve trans reduction objectives for your products. TransAdvantage shortenings and Preference oils were developed to offer alternatives that are virtually free from trans fat formed during processing. Cargill Dressing, Sauces and Oils; Minneapolis; 800-328-3534; www.cargill.com

Try extrusion for extraction
This equipment vendor introduces an efficient technique for using twin screw extrusion to extract the oil from a variety of grains, including rapeseed, sunflower seeds, castor beans and flax seeds. Traditional extraction techniques require transfer of each product batch from cooking to processing to pressing; but extraction by extrusion is accomplished inside the extruder barrel, and production parameters are computer-controlled for a high degree of automation and sanitation. A major advantage of the critical process control is the ability to extract virgin oils and varying the process parameters (temperature, shear, etc.) during extraction. Clextral Inc.; Tampa, Fla.; 813-854-4434

Interesterified, not hydrogenated
ADM received clarification from the FDA that interesterified fats containing greater than 20 percent stearate content may be properly labeled as "interesterified soybean oil," with the possible additional descriptor of "high stearate" or "stearic rich." This designation for the company’s NovaLipid interesterified ingredients will allow customers to replace the term "hydrogenated" with the term "interesterified" on an ingredient declaration. Reports from the World Health Organization, American Heart Assn. and Institute of Medicine indicate not all saturated fats are equal in their ability to raise cholesterol. Reports conclude that stearic acid has a neutral effect on blood LDL cholesterol. ADM believes providing a stearate-rich fat is the best solution to replace trans fats in the diet without sacrificing shortening functionality. ADM; Decatur, Ill.; 800-637-5843; www.admworld.com

Free Subscriptions

Food Processing Digital Edition

Access the entire print issue on-line and be notified each month via e-mail when your new issue is ready for you. Subscribe Today.

foodprocessing.com E-Newsletters

Receive updates on news, products and trends that are critical to the food and beverage industry. Subscribe Today.