Fats: The Good, the Bad, and the In-Between Donald E. Pszczola | June 2012, Volume 66, No.6

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Saturate Sparing
The word “sparing” suggests an act marked by prudence and restraint in the use of a certain material. Following this definition, saturated fats might quickly come to mind. At least it did for Bunge Oils Inc., Bradley, Ill. (phone 815-523-3530, www.bungenorthamerica.com), when it developed its “saturate sparing” technology, part of the larger UltraBlends initiative.

Dilip K. Nakhasi, the company’s Director of Innovation, commented on the further advancements of the company’s UltraBlends line of bakery shortenings and oils. These products, which use an enzymatic interesterification process to rearrange fatty acids to provide structure and functionality at room temperature, are designed to eliminate trans fats and optimize saturated fats while delivering a wider plasticity range. Latest additions to the line are All-Purpose Bakery Shortening (Designer Solution 172) and Emulsified Bakery Shortening (Designer Solution 358). These two products use what is described as a “saturate sparing” technology, an approach that utilizes cellulose fibers and triglyceride mismatch technology to develop functional plastic shortenings with reduced levels of saturated fatty acids.

“Bunge’s innovative approach of utilizing proprietary non-lipid ingredients and blending and crystallization processes (triglyceride mismatch) provides the capability of reducing saturated fatty acid levels to greater than 40% in all-purpose and emulsified shortening systems,” said Nakhasi. This technology is based on a special hard stock blend, which when combined with a fiber addition, enables the shortening system to trap and bind large amounts of free oil, while contributing structure.

“This technology successfully provides us the means to achieve functional shortenings with saturates at 17–19%,” continued Nakhasi. “Nutritional analysis indicates that the shortenings are virtually trans free with 40% reduced saturated fatty acids when compared to conventional reduced trans shortening.” Both ingredient solutions also increase monounsaturated fat and low linoleic content, further providing a healthier profile that appeals to health-conscious food processors.

Saturate sparing shortening can be used in many all-purpose and emulsified shortening applications, he added. It can be utilized in place of other all-purpose shortenings to confer the nutritional benefits of reduced saturates without affecting the taste or mouthfeel of the finished product.

In addition to saturate sparing technology, Nakhasi also described the company’s growing interest in powdered nutritional lipids and ease of ingredient handling. Recently, it introduced Delta Dry, a powdered vegetable-based oil that may be used as a nutritional lipid component in healthy beverages and other mixes. Nakhasi explained that the ingredient consists of a core of Delta SL oil multilayered with soy or whey protein and hydrocolloids such as starch or gum arabic. (A randomized triacylglycerol blend of high-oleic canola oil and medium-chain triglycerides with added phytosterol esters, Delta SL is metabolized by the body more rapidly than traditional vegetable oils and inhibits the body’s ability to absorb cholesterol. These attributes combine to present a vegetable oil that helps maintain desired weight and can reduce low density lipoprotein cholesterol when used as a replacement for traditional vegetable oils. Delta Dry P/RB, a structured lipid oil made from medium-chain triglycerides and canola oil but without phytosterol esters may also be used as a core for the powdered ingredient.)

A multilayered encapsulate, Delta Dry offers protein enhancement for healthy lipids as well as an ideal form for incorporation into powdered-based systems or other applications where liquid fats are not desirable, noted Nakhasi. The powdered nutritional lipid, which the company highlighted at 2011 SupplySide West, has 18 g of polyunsaturated fat per 100 g. Available as a free-flowing powder, it offers easy dispersibility and zero grams of trans fat per serving.

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