Emulsifiers — Tools for pho removal

by Jeff Gelski
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Emulsifiers, red velvet cake
Emulsifiers may allow bakers flexibility in choosing fats used in formulations based on the needs of their end applications, like red velvet cake.
 

KANSAS CITY — A Food and Drug Administration ruling requires food companies to remove partially hydrogenated oils (phos) from their products by June 18, 2018. What tools might help bakers remove phos from sweet goods?

Think emulsifiers.

“I would say emulsifiers are pretty important tools for all that reformulating where you’re trying to remove partially hydrogenated oils from cookies, cakes, icings and fillings,” said Tim Cottrell, director of business development for emulsifiers for Kerry and based in Beloit, Wis.

The Dietary Guidelines for Americans 2015-2020 recommends that saturated fat should be less than 10% of the calories people consume per day. What tools might help bakers keep the saturated fat down in their products while still avoiding phos?

Again, think emulsifiers.

“When saturated and trans fats are removed, the functionality of the fat must be replaced,” said John Neddersen, senior application scientist, fats and oils for DuPont Nutrition & Health, New Century, Kas. “Emulsifiers can be used to provide a similar function in the baked goods or they may help the fat that is already present work better. For example, emulsifiers can be used in cakes to reduce or maybe even eliminate the pho and saturated fat. Emulsifiers in icing can help the solid fat that is present crystallize more efficiently. DATEM is added to bread to give strength to the sides of the loaf instead of using a traditional solid shortening.”

Corbion, Lenexa, Kas., this year expanded its emulsifier capabilities. The company launched the SweetPro line of emulsifiers and completed the expansion of its facility in Dolton, Ill. Propylene glycol monoesters (P.G.M.E.s), which are part of the SweetPro line, are made at the Dolton facility.

“P.G.M.E.s allow bakers the flexibility in choosing fats used in formulations based on the needs of their end applications,” said Jim Robertson, senior product manager, emulsifiers for Corbion. “With the use of Corbion’s SweetPro V100 (votated paste) and SweetPro P100 (powder), manufacturers can replace their hydrogenated oil with a non-pho liquid oil and eliminate trans fats while lowering saturated fats. Manufacturers may also see a cost savings and a reduction in the overall fat content of their sweet baked goods.”

The SweetPro portfolio features three products. SweetPro S10, a straight P.G.M.E. emulsifier in bulk liquid form, may be incorporated into a fat/shortening system to deliver aeration, structure and tolerance to cake systems, Mr. Robertson said. SweetPro V100 and SweetPro P100 provide bakers with flexibility in choosing what fats they want to formulate with based on the needs of their end applications, he added. SweetPro V100 works best in layered cakes and sheet cakes, and it also may be used in applications such as cupcakes, snack cakes and cake mixes. SweetPro P100 works best in muffins, crème cakes and pudding cakes, and it also may be used in applications such as snack cakes, cupcakes and cake mixes.

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