With consumers eyeing product labels more closely, bakery shortening producers are widening their offerings.
AAK’s portfolio for the baking and snack industries offers a variety of customized solutions to meet market demands. Flaked shortening solutions — including the Asosoy, Akocot and Neutresca product lines — are innovative solutions that help improve flakiness of baked products without the traditional roll-in process and help create a softer crumb structure. In pizza, these products help open the structure of the crust, becoming tender on the inside and crispy on the bottom. Flaked shortenings help maintain characteristics during multiple freeze/thaw cycles and incorporate flavors such as butter or cinnamon. These products ensure an even distribution of flavor throughout the application, preserving flavor and freshness and enhancing stability.
The UltraBlends Enzymatic Solutions line of shortenings and oils from Bunge Oils eliminates trans fat and optimizes saturated fats. Enzymatic interesterification, the proprietary process by which Bunge produces UltraBlends, rearranges the fatty acids to provide structure and functionality at room temperature. In the process, the oil blend flows through a fixed bed system to achieve optimal interesterification. An oil purification bed removes impurities. With a fixed “cartridge” system, Bunge maximizes enzyme performance and product consistency. The line is recommended for cookies, crackers, pie crust, popcorn, tortillas and more. An oil purification bed removes impurities.
Clear Valley shortenings from Cargill give bakers the opportunity to potentially increase market share and/or price per package through nutrient content claims around saturated fat and omega-3 fatty acids, or a statement regarding trans-fat content such as “zero grams trans fat per serving.” The shortenings offer high performance and handling while delivering mouthfeel and stability comparable to traditional shortenings. They enhance the natural flavors of foods without affecting product texture with the added benefit of showcasing a Nutrition Facts panel that can catch the eye of the health-conscious consumer.
DuPont Danisco emulsifiers may be used in the replacement of phos in bakery, spreads, dairy, frozen desserts and confectionery. The Dimodan emulsifier range is based on sunflower, rapeseed, palm or soybean oil. For more information on this and other pho replacement solutions, visit www.danisco.com or call (800) 255-6837.
Palmfruit is an all-purpose trans-fat-free shortening from Ciranda. It is white in color, neutral in flavor and made from the stearin and olein fractions of palmfruit oil. The shortening imparts a light, flaky texture to a wide variety of baked foods. Because it is solid at room temperature, has a neutral taste and is produced without hydrogenation and trans-fatty acids, it is a useful ingredient for organic food processing. The oil is extracted from the pulp of the palm tree fruit. It is fractionated through successive steps of cooling and filtration, and then the fractions are recombined in the desired proportions.
Columbus Vegetable Oils offers the Butcher Boy line of zero-trans shortenings, including palm oil, palm all-purpose and palm-soy all-purpose. The palm oil is a blend of refined, bleached and deodorized that is votated to a smooth shortening. It is naturally stabilized and has a long shelf life. The palm-soy shortening comes from non-hydrogenated palm and soybean oils. It is a plasticized shortening designed to yield a finished product with a superior texture, flavor and shelf life.
Corbion is on track to deliver drop-in non-partially hydrogenated oil emulsifiers in 2015. The company's portfolio of non-PHO emulsifiers will maintain color, flavor, texture and shelf-life in a variety of applications.
Corbion Caravan's Trancendim portfolio provides fat structuring solutions that deliver a combination of zero grams trans and reduced saturated fat. The Trancendim range consists of distilled diglycerides used to replace hydrogenated hard-stocks and allow the use of recommended mono and polyunsaturated oils. Trancendim can be used to eliminate the word “hydrogenated” on ingredient declarations.
Omega-9 fatty acid oils are made from Dow AgroSciences’ Nexera canola and sunflower seeds. They have a unique combination of high-oleic (omega-9) and low-linolenic fatty acids.
FuseRite BR from IOI Loders Croklaan is a flavored and colored bakery shortening that successfully replaces butter in cookies, cakes and pastries. Its use will help bakers ease fluctuations in butter costs yet allow creation of the butter-flavored goods so popular right now with consumers. It features natural flavoring and is colored with beta-carotene. It has creamy, consistent texture similar to butter and is trans-free, PHO-free and non-GMO.
Trans Free Satin Plus is an emulsified shortening from Mallet & Co. used primarily for cakes, sweet yeast foods, creme fillings and icings. This product is a trans-fat-free version of Mallet’s Satin Plus. It holds moisture and absorbs air quickly to yield cakes and icings of superior quality without adding hydrogenated or trans fats. Cakes using the shortening will be moist and have improved grain and texture. They will tend to be more symmetrical and exhibit long freshness. Icings have a good appearance and taste with superior creaming and spreading qualities.
Olera’s all-purpose organic shortening is specially texturized to impart plasticity and ease of use at ambient temperature. It is designed for use in production of breads, biscuits, cookies, pastries, pies, wafers, pizza crusts, cream filling and many other bakery products. It works with a broad range of bakery applications. The shortening is white to cream in appearance and neutral in taste. It is formulated to ensure good leavening and tenderizing effect in dough. It is naturally trans-fat-free and expeller-pressed.
Stratas Foods offers the FlexPalm line of palm shortenings that look, feel and perform like soybean-based partially hydrogenated shortenings. According to the company, these new shortenings are smooth, creamy and pliable with a white appearance, wide working functional temperature range and consistent texture from cube-to-cube and lot-to-lot. See the results in pie dough, where homogenous distribution of shortening during mixing mitigates lumps, cracks and tears.
Made from traditional hydrogenated soybean oil shortenings, a line of smooth, easy-to-use shortenings that are ready for all applications is available from Ventura Foods. These shortenings contribute to longer shelf life in baked goods and are typically used in cookies, pastries, biscuits, scones and tortillas. Ventura also produces sophisticated shortenings to meet specialized requirements of donut frying, pie dough and laminated puff pastries. The emulsified iced shortenings produce bright white, fluffy icings. Ventura also has a multi-purpose shortening that is non-hydrogenated, low in saturated fat and not palm oil based.